Oimatsu Hisano

In a Kabosu Pot - Natural Watercress and Black Skin Mushroom Ohitashi with Ikura and Shaved Ice, and Chrysanthemum Vinegar Pickles

Matsutake Mushroom, Tied Carrot, Thinned Greens, Pine Needle Yuzu

Sasa Uchi Green Onion, Sprout Shiso, White Tororo Kombu, One Flavor, Adjusted Vinegar

Ginkgo, Zero Remaining Taro Fried Matsubazashi Vinegar Pickled Myoga

Nagaimo, scattered flower buds, garnished with plum paste and wasabi

Grilled Lotus Root, Pumpkin, Dried Edamame, Striped Bean, Japanese Style Consommé Sauce, Mustard Greens

In autumn, the male Watari crab reaches its peak season, with sweet meat and a rich filling of inner meat and roe from the Mokuzugani. This dish combines the deliciousness of both crabs, tightly packed into the shell of the Mokuzugani. The flavor of Kabosu adds a rich yet refreshing taste.