田吾作

Appetizer: White mushroom with tofu. Appetizer: Persimmon sushi, sweet potato wrapped in cloth, Daitokuji gluten, chicken matsukaze, kelp basket, ginkgo, yam, soba with pine needles, sudachi pot with salmon roe. Soup: River crab puree. Sashimi: Maple leaf sea bream, spear squid, sweet shrimp with fresh sea urchin garnish. Main dish: Two-color tofu dengaku. Grilled dish: Saury grilled with Saikyo miso. Special dish: Horse sashimi with spicy lotus root. Simmered dish: Sweetfish steamed with turnip. Fried dish: Sweet shrimp fried in the style of Toji, scallop fried with almonds, small eggplant, and Manganji pepper. Pickled dish: Sliced turnip with persimmon sauce. Rice, pickles, and miso soup. Dessert: Fresh fruit.