[September menu] ■Appetizer Marinated salmon with yogurt sauce ■Soup Cold pumpkin soup with cumin aroma ■Main dish Roasted chicken thigh with red wine and balsamic sauce ■Dessert Hojicha creme brulee bread and after-meal drink [October menu] ■Appetizer Lightly smoked maple leaf snapper with vinegared vinaigrette ■Soup Sweet potato potage with ginger aroma ■Main dish Pork shoulder loin confit with charcutière sauce ■Dessert Karigane Hojicha creme brulee bread and after-meal drink

[September menu] ■Appetizer Marinated salmon with yogurt sauce ■Soup Cold pumpkin soup with the aroma of cumin ■Fish dish Grilled tilefish with scales Light sauce of white wine and Saikyo miso ■Meat dish Roasted duck breast with bigarade sauce and autumn vegetables ■Dessert Hojicha creme brulée bread and after-meal drink [October menu] ■Appetizer Lightly smoked maple leaf snapper with vinegared vinaigrette French caviar ■Soup Sweet potato potage with the aroma of ginger ■Fish dish Grilled tilefish with scales and pan-fried scallops with white wine sauce with the aroma of Saikyo miso ■Main dish Roasted veal with mushroom croûte and autumn vegetables ■Dessert Karigane Hojicha creme brulée bread and after-meal drink