Autumn Kaiseki Course

KAWAGOE

Appetizer
-Fruit-Marinated Blue Crab with Savory Vinegar Jelly

Seasonal Delicacies
-Persimmon with Sesame Dressing,
-Shimeji Mushrooms and Spinach with Chrysanthemum-Infused Dashi,
-Mineoka Tofu with Fresh Sea Urchin, Shiitake Mushroom and Savory Dashi Sauce,
-Pike Conger Roe and Nagaimo Yam with Vinegared Dressing,
-Vinegared Gizzard Shad,
-Grilled Whiting with Sweet Sake Glaze, Chestnut Simmered in Its Inner Skin,
-Sweet Potato, Salmon Wrapped in Sweet Vinegar-Marinated Daikon,and Ginkgo Nut

Sashimi
-Bluefin Tuna and Wild Sea Bream from Shinojima
-with Salted Kelp and Dashi Soy Sauce

Grilled Dish
-Lightly Seared Aichi Beef Tenderloin
-with Fruit Tomato, Wasabi and Egg Yolk Soy Sauce

Simmered Dish
-Seared Tilefish and Matsutake Mushroom
-with Mushroom-Thickened Dashi Sauce

Rice
Please choose either A or B.
A:Rice
-Freshly Harvested Rice
-with Egg and Soy Sauce
B：Rice
-Edo-Style Grilled Eel “Hitsumabushi”

Soup
-Miso Soup with Sea Bream and Seasonal Mushrooms

Japanese Pickles
-Cucumber, Salted Kelp and Wasabi Kelp

Dessert
-Peach Jelly Terrine