In this set course, we will serve ten dishes; each one having its own title such as appetizer or entrée as per western restaurants. We would like to introduce you to these titles as they are an important part of the flow of this course.


Sakizuke: This is the opening plate which will not only have you hooked but is the key to this course. You can see and feel this month's theme as soon as this plate is served. This dish consists of snacks and an aperitif.


Fukiyose: This is a plate with several small appetizers, arranged to look like a jewelry box or colourful autumn leaves. In fact, the title of this comes from the sight of autumn leaves that have gathered under a tree. You can enjoy a wide range of taste, texture and presentation with a drink.


Wan-gae: This course usually serves soup. However, this month, we are serving a special dish with a smooth drink as a mark after the first two rich dishes. It will also prepare you for the coming chapter in this course.


Yakimono: The beginning of the second chapter in this set course is a grilled plate. Generally speaking, the title of Yakimono in a set course suggests its cooking method, that is to say either grilled, broiled or sautéed, not steamed or deep-fried.


Mukouzuke: This set course is a plate from a Japanese traditional set menu called Cha-kaiseki and it is based on the Japanese ideal way of cooking and eating called "Ichi-jyu-san-sai", meaning one bowl of soup and three plates for main and side dishes. The original meaning of Mukouzuke comes from a Japanese traditional meal style and refers to the bowl situated on the upper right side of the tray, which is pronounced "Mukou". Generally speaking, the title of Mukouzuke in a set course suggests its cooking ingredients, which are sea foods such as raw fish or a dish flavoured or marinated with vinegar.


Shusai: This is the main dish. Your senses will be richly rewarded with the benefit of the taste of autumn given by the seasonal ingredients and you will also be pleasured with the freshness and richness of the taste.


Shokuji: The third chapter starts with a bowl of rice called Takikomi-gohan, mixed with Japanese taro; it also signifies the end of drinking for the meal. There are concepts in Japan about drinking: don't drink with a meal such as rice or noodles or eat something after drinking. Takikomi-gohan will be served with Kou-no-mono which is a Japanese pickle and Tome-wan which are explained below.


Kou-no-mono: Japanese pickles that are usually eaten with rice or as refreshment such as cheese or olives. This Kou-no-mono is of course homemade.


Tome-wan: The combination of this soup, the Shokuji and the Kou-no-mono is said to be a perfect combination. The word 'Tome' means to stop and therefore represents the end of the course.


Desserts: One final plate of sweet treats concludes the meal.