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


Wan-mono: This is a soup and it will make you calm and relaxed after being elated from the colourful array and smooth drinking.


Hassun: Next is a plate with several small appetizers that look like a jewellery box. Hassun is named after the measurement of a serving plate from the old days. You can enjoy a wide range of taste, texture and presentation with a drink.


Agemono: This is the starting plate of the second chapter. It is one of the main dishes. It serves a deep-fried platter which is light, refreshing and rich without being greasy.


Kuchinaoshi: An interlude-plate. It gives you a refreshing flavour and time to take a breath before the coming opulent moments.


Shusai: This is the main dish. Your senses will be richly rewarded with the benefit of winter taste 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 Japanese risotto called Zousui, mixed with oyster; 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. Zousui will be served with Kou-no-mono which is Japanese pickles which is 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.


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