bamboo path to the teahouse
skewers of grilled shishito, kabocha and negi
bay scallop ceviche with dill and radish
baked matsutaki mushroom
steamed eggplant wrapped in shiso
congee with preserved egg and pickles
five-spice soy and wine braised short ribs and chestnuts
canola greens with sesame oil seasoning
concord grapes and raspberries
to the beautiful autumn
