- Sakizuke (The Appetiser): Autumn Fruits Aemono
- Wanmono (The Broth): Dobinmushi (Autumn Broth served in a Special Teapot) with Seasonal Mushrooms, Duck, Mitsuba, Yuzu
- Mukozuke (The Sashimi Dish): Tuna Sashimi as Camellia Flower
- Yakimono (The Grilled Dish): Fish ‘Manju’ – Fish filled with Seasonal Vegetables
- Takiawase (The Simmered Dish): Squash Filled with Crabmeat Served with Bekkoan Sauce and a Hint of Ginger
- Sunomono (The Vinegared Dish): Calamari, Cucumber and Black Fungus with Hot Miso Dressing
- Gohan (The Final Rice): Torimeshi – Chicken and Egg Rice
Menu is subject to change due to availability of ingredients and other factors.
Dashi making is covered in all classes
