Planned Menu: Autumn Menu Kaiseki Cooking Class, May 13, 2018


  1. Sakizuke (The Appetiser) イチジクの揚げ出し Agedashi Fig
  2. Wanmono (The Seasonal Broth) 土瓶蒸し Dobinmushi (quintessential Autumn dish, seasonal offerings served in a teapot)
  3. Mukozuke (The Cold Dish/Sashimi)吹き寄せ盛り Sashimi Fukiyosemori
  4. Yakimono (The Grilled Dish) 牛フィレット西京味噌漬け    Grilled Beef Fillet Marinated in Saikyo Miso
  5. Takiawase (The Simmered Dish) ざくろ豆腐     Zakurodofu
  6. Sunomono (The Vinegared Dish/Salad) 柿なます Persimmon and Daikon Salad with Sesame Dressing
  7. Gohan (The Final Rice) しめじとポルチーニ炊き込みご飯 Shimeji and Porcini Takikomigohan

Dashi making is covered in all classes.

Menu is subject to change due to availability of ingredients and other factors.

We use soy sauce and miso, which contain gluten.

Photo by Yoko Watterson; this is a similar Kaiseki menu with Dobinmushi, but not this menu