Sogetsuan

Seasonal snow crab and komatsuna prepared in a refined dashi, accented with the aroma of yuzu.

The umami of the octopus and the texture of the young sprouts are refreshing with Tosa vinegar jelly.

A light appetizer made by wrapping crunchy fresh enoki mushrooms in prosciutto.

The aroma of Saikyo miso and the richness of cream cheese are exquisite.

A refined bowl infused with the umami of clams, accompanied by the fragrance of autumn.

Selected seasonal fresh fish, presented with a touch of kaiseki style through color and cutting techniques.

Seasonal seafood grilled with the aroma of yuzu, enhanced with ginkgo for an autumnal touch.

Luxuriously braised duck breast in a red wine sauce.

Koya tofu is filled with shrimp paste and lightly fried.

Stuffed with mentaiko paste in the holes of lotus root and fried to a fragrant crisp in seaweed.

Crispy fried fragrant matsutake mushrooms. Served with salt or tempura dipping sauce.

Crispy fried shrimp served lightly. Enjoy with dipping sauce.

With matcha salt that enhances the aroma of maitake.

A dish that allows you to savor the flavor of sea bream with sesame sauce, a fragrant finishing item.

A Japanese sweet made with shiratama and seasonal fruits, finished lightly with anmitsu.