[Amuse-Bouche]
Ayu & Shrimp Bisque with Orzo (Risoni)
“Otsukimi” Moon-Viewing Fritters
[Appetizer]
Pâté de Campagne with Seasonal Fruit
Pacific Saury & Eggplant Roll
Bagna Càuda of kombu-cured vegetables with Kabocha Pumpkin Pancake(Kombu-cured = kelp-cured)
[Smoked Delicacies Platter]
Seasonal local ingredients
*Smoked using wood shavings gifted by a local sculptor
[Fish Dish ]
Bluefin Tuna “Beccafico” with Black Sesame & Perilla (Egoma) Sauce
[Meat Dish]
Local Taro Galette
Himi Wagyu Tenderloin Bistecca with Aiolini (garlic-aioli) Sauce
[Dessert]
Nanto Chestnut Parfait
Pear Granita
Hot Matcha
[Coffee]
Hayabusa Coffee




