紅葉鯛松茸締めを追加しました。

手打ち蕎麦治部煮を追加しました。

牛ヒレ肉石焼、雲丹を追加しました。

We have added a dish of fragrant fried bonito with dried roe.

We have added winter melon flavor.

We have added pork and vegetable dengaku style.

We have added grilled pork on a hoba leaf.

We added grilled pork with sansho pepper.

We have added layered grilled boar meat and autumn vegetables.

We have added steamed turnip (tilefish, mitsuba, ginkgo, wood ear mushroom, uranji, wasabi, and silver bean paste).

We have added giant prawns and shark fins.

We have added Marusui (grilled green onions and goji berries).

We have added walnut tofu, stuffing sea urchin, crab meat, delicious dashi stock, wasabi, boiled chestnuts with their skins, beef loin marinated in miso, smoked egg, needle-stitched lion peppers, foie gras and radish mochi, truffle wine sauce tossed in yuba, enoki mushrooms, spinach, persimmon, and tempura salmon roe.

Ginza "Okubo" has been added.

We have added the "Misaki Gazami" Yoro Steamed dish.

We have added fried Cape Crab.

We have added "Cape Crab" shell grilling.

We have added Misaki Gazami Incense Mother Vinegar Crystal Arrangement.

I added venison shintama roast.

Added lotus Fish cake.