The first cold blast marks the changing season. The beautiful autumn colored leaves, Kouyo in Japanese, are getting brighter as they wilt. This season is like a cross road--the point where the fading autumn meets the coming winter. As such, the list of the foods in this season has a wide range. The harvests gifted from the ocean and the mountains become more delicious. Thus, people's spirits are lifted, exalted-- exemplifying the other meaning of Kouyo in Japanese.


Sakizuke - the opening plate will have you hooked because you can see and feel this month's theme as soon as this plate is served: we feature the seasonal yellow tail fish, juicy and fat. This is sliced after being wrapped in konbu seaweed and refrigerated for flavor. The konbu is removed and the fish is then rolled up with grated Japanese radish mixed with seaweed paste and green onion. The combination of radish and green onion softens the strong taste of the yellow tail fish, giving a refreshing feeling. We serve a small portion on this plate only to stimulate your appetite.


Following the appetizer, we serve Owan - the soup gives the appeal to this set course: the clear soup flavored with Japanese citrus contains a fluffy steamed fish cake made from white fish meat paste and grated turnip wrapped by the slice of splendid alfonsino, which is a sort of Red snapper, and Daitokuji-natto - salty fermented soy bean sunk in. This soup stimulates and satisfies with your senses with three elements: taste, aroma and texture.


Shusai - the main dish is the climax in this course. It uses Hokkaido domestic venison, which is low in calorie. Moreover, it has the depth of the taste without gibier's characteristic smell because of the local hunter's professional skill in preparation for eating. We stew the venison in red-miso - salty bean pastes-- then sprinkle Grana Padano cheese, which induces the unexpected unique flavor in the good way.


The closer the end of this year is, the more our routine is getting busy and we are starting to be excited to serve the traditional New Year's dish called Osechi for the holiday season, as such, we brace ourselves up for the one of the big moments as a chef.


As imagining for the coming year, Please enjoy the set course in this month, "Kouyo" with these selected fine Italian wines from our cellar.


Selected wines in November
•BIANCO DI CUSTOZA D.O.C (White)
•GAVI D.O.C.G (White)
•VINO SANT'ANTIMO ROSSO D.O.C (Red)