Himobun-ya Sakamoto

A warm dish served early in the course, prepared here in an 'okayu' (rice porridge) style. Tender eggplant, finished to a jade green, is paired with aromatic matsutake mushrooms to gently warm the stomach.

A visually stunning appetizer plate featuring a colorful assortment of seasonal mountain and sea delicacies in bite-sized portions. Enjoy a variety of ingredients such as eel, ayu, and duck, savoring each small bite with your drink.

Assortment of fresh sashimi. Enjoy barracuda and sea cucumber roe, along with bluefin tuna, each seasoned with condiments such as nori soy sauce that complement their flavors.

A deep-fried dish served to accompany drinks. Mehikari, a fatty fish, is deep-fried and finished with a refreshing accent of black pepper and sudachi lime.

A chilled dish of tomatoes (banka) in 'ohitashi' style, combined with luxurious abalone, sea urchin, and smooth junsai. The aroma of green yuzu is refreshing and cleanses the palate.

The main meat dish, featuring wagyu beef marinated in a special 'yu-an' (citrus-based) sauce and grilled. The sharp spiciness of yuzu kosho enhances the umami of the meat, served with grilled vegetables.

The concluding meal of the course. Features mixed rice with shirasu and corn, served with warm somen noodles (nimen) made with ayu and accompanied by cucumber, allowing you to feel the season until the very end.

A dessert assortment to conclude the meal. Enjoy a variety of textures and flavors, including a refreshing red shiso sorbet, the mellow sweetness of peach and soy milk, and salted warabi mochi.

Matcha tea whisked at the end of the meal. Made with 'Jo-betsu-gi' from 'Morihan', a long-established tea purveyor in Uji, Kyoto, its refined bitterness and aroma provide a perfect finish to the meal.