We have added Mineoka Chestnut Flow and Arino Fruit Boiled in Wine (by Master Kase Hideo, Toyo Sekiryo Shinkokai (Chiyoda/Arcadia Ichigaya)).

Red soup stock (by Kase Hideo, master and member of the Toyu Sekiryo Shinkokai (Chiyoda/Arcadia Ichigaya)) has been added.

We have added the "Seared Mandarin Sea Bream Sushi" (by Kase Hideo, Master and Touyu Sekiryo Shinkokai (Chiyoda/Arcadia Ichigaya)).

We have added a professional's "This technique!": Black pork Sakurani (pumpkin, red manganji temple root, burdock) (by Koji Muraishi, Ginza Kakinan).

Added "Frying a sack Fish cake" (by Kase Hideo, master and member of the Touyu Sekiryo Shinkokai (Chiyoda/Arcadia Ichigaya)).

We have added Conger Eel Toumaki and Vegetarian Abalone (by Kase Hideo, Master and Touyu Sekiryo Shinkokai (Chiyoda/Arcadia Ichigaya)).

We have added the Autumn Salmon Fragrant Grill (by Kase Hideo, Master and Touyu Sekiryo Shinkokai (Chiyoda/Arcadia Ichigaya)).

We have added the professional "basics!": Shiba shrimp tempura (by Kazumasa Tanaka, Hotel New Otani (Tempura Horikawa)).

We have added the "Grilled Frozen Blowfish" (by Kase Hideo, Master and Touyu Sekiryo Shinkokai (Arcadia Ichigaya, Chiyoda)).

We have added a professional "Basic!" sample: Freshly Rolled Tempura (Bamboo Shoots, Butterbur Shoots) (by Technical Director Kazumasa Tanaka (Tempura Horikawa at Hotel New Otani)).

We have added Soba Soup (by Kase Hideo, Master and Touyu Sekiryo Shinkokai (Chiyoda/Arcadia Ichigaya)).

New dishes have been added: Ginkgo tofu, oysters and fig dengaku, simmered saury in Arima sauce, grilled duck with vegetables, and crab and chrysanthemum greens Tonburi (Belvedere Fruit) rice (by Kase Hideo, master of the Azuma Tomo Sekiryo Shinkokai (Chiyoda/Arcadia Ichigaya)).

We have added shrimp potato, sweetfish roe konbumaki, and flying dragon head (by Kase Hideo, master and member of the Touyu Sekiryo Shinkokai (Chiyoda/Arcadia Ichigaya)).

Seasonal course menu: Hospitality for Autumn Thoughts (by Kase Hideo, Master and Touyu Sekiryo Shinkokai (Chiyoda/Arcadia Ichigaya)) has been added.

Added scallops and clams (by Kinji Fukuda of the Kansai Chefs Komoekai (Shinbashi, Chusha-ya)).

We have added new dishes such as grilled prawns with Saikyo miso sauce, deep-fried spiral prawns, deep-fried Fish cake paste, and grilled abalone liver (by Fukuda Kinji of the Kansai Chefs Komoekai (Shinbashi, Chusha-ya)).

We have added a small tilefish log (by Fukuda Kinji of the Kansai Chefs Komoekai (Shinbashi, Chuguruma-ya)).

New dishes have been added: hairy crab yolk with cream, yam and pork marinated in chrysanthemum vinegar, boiled puffer fish, Chinese cucumber Bottarga, and apple salmon roll (by Fukuda Kinji of the Kansai Chefs Komoekai (Shinbashi, Chusha-ya)).

We have added a seasonal course menu: Kagurazuki Kaiseki (by Kinji Fukuda of the Kansai Chefs Komoekai (Shinbashi, Chuguruma-ya)).

We have added new dishes: Splendid alfonsino snapper marinated in kelp, daikon radish pickled in yuzu, and scallops with chrysanthemum and chrysanthemum (by Hirata Shuji of Choyukai Club (Ueno, Kaientei Ueno branch)).