We have added seared abalone and turnip pasta, salted sea urchin cream sauce, and liver butter Bekko thickened sweet soysauce (Technical Director Taku Namai (Minami-Aoyama, Japanese cuisine Hana, Ajicho)).

"Top Chef Selection ~Pioneers~": "Kasumi-tei Matsubara" in Nishi-Azabu has been added.

We have added the Autumn Leaves Bowl (Technical Director Taku Namai (Minami-Aoyama, Japanese Cuisine Hana・Ajicho)).

Added new dishes to the menu: Steamed soba noodles in the style of Tamba, Pacific saury cooked in vinegar, Arima-grilled oysters, crystal ginkgo nuts, grilled bonito with salt, boiled Sweet potato oranges, marinated mushrooms, persimmon and muscat cream cheese Shiraae dressing, and fig dengaku (Technical Director Taku Namai (Minami-Aoyama, Japanese cuisine Hana, Ajicho)).

Added dishes: Nagori Hamo (conger eel) and Matsutake mushrooms fried in Imperial cart, and Wagyu beef fillet fried in mino (Technical Director Satoshi Higuchi (Senbazuru, Hotel New Otani Makuhari, Chiba)).

Snow crab and yuba Hirouzu (fried tofu dumpling) (Technical Director Satoshi Higuchi (Senbazuru, Hotel New Otani Makuhari, Chiba)) has been added.

Added tilefish sweet snapper, Quail Yawata-maki, and Fish cake sea urchin roll (Technical Director Satoshi Higuchi (Senbazuru, Hotel New Otani Makuhari, Chiba)).

We have added a Nishiki bowl with chrysanthemum design (Technical Director Satoshi Higuchi (Senbazuru, Hotel New Otani Makuhari, Chiba)).

We have added sushi rolls, grilled mushrooms and chrysanthemum and sudachi citrus kettle platter, and grilled abalone (Technical Director Satoshi Higuchi (Senbazuru, Hotel New Otani Makuhari, Chiba)).

Added new dishes: Autumn Shiraae White Tossed Dressing, Autumn Eggplant with Foie Gras, and Simmered Salmon with Grated Salmon and Steamed Eggs (Technical Director Satoshi Higuchi (Senbazuru, Hotel New Otani Makuhari, Chiba)).

We have added a professional's "This technique!": Grilled sea bass with sansho pepper oil (seaweed rice crackers, manganji green pepper, pickled myoga seeds, water chestnut and vinegar dressing, fried Japanese sansho pepper, sansho pepper oil powder) (by Yoshiteru Iwata, Royal Park Hotel, Ningyocho).

We have added mackerel kinutama, hairy crab, and egg yolk with vinegar (Master Shimizu Yuji (Nishiazabu, Nishiazabu Ichino)).

We have added turnip root and carrot (master Shimizu Yuji (Nishiazabu, Nishiazabu Ichino)).

We have added fried shrimp bracts and fried chestnuts (by Master Shimizu Yuji (Nishiazabu, Nishiazabu Ichino)).

We have added Wagyu roast, Shrimp potato Holland, and Apple miso (Master Shimizu Yuji (Nishiazabu, Nishiazabu Ichino)).

We have added tilefish and matsutake mushrooms (master Shimizu Yuji (Nishiazabu, Nishiazabu Ichino)).

We have added a professional "Basics!" (Sample): Steamed Eel with Lotus (lotus root, wood ear mushrooms, mitsuba, wasabi): (Chef Keiji Miyabe (Palace Hotel Tokyo Japanese Cuisine Wadakura)).

We have added the "Basics!" of the pros: Grilled sea bass in oil (with Manganji green pepper, grilled and marinated, powdered ginger, pickled myoga pods, and water vinegar): (Iwata Yoshiteru, Ningyocho Royal Park Hotel).

We have added yuzu castella, pine cone Fish cake, persimmon manganji, fried eggplant with egg yolk, persimmon leaf sushi, and smoked autumn duck (Master Shimizu Yuji (Nishiazabu, Nishiazabu Ichino)).

We have added Kuya Steamed Meat (Master: Yuji Shimizu (Nishiazabu, Nishiazabu Ichino)).