A special fall-only course featuring a variety of seasonal autumn vegetables♪
We’ve captured the vividly colored autumn scenery in a single plate of teppiri.
Brown enoki mushrooms, shimeji mushrooms, red-hearted daikon radish, yuba, and awafu.
Please enjoy this limited-edition dish, featuring a generous assortment of ingredients arranged like a "fukiyose" platter, served alongside fugu.
In addition, chrysanthemum flowers are served alongside the tessa, and the karaage is served with pine-needle-shaped ginkgo nuts and sweet potatoes cut into ginkgo-leaf shapes.
Please enjoy them along with the flavors of fall.
