a couple new fall dishes:
anago and chestnut tempura
k & j orchards nashi pear, sake jelly
fuyu persimmon
and some honorable mentions because they’re so good 
ebi shinjo, matsutake
sakizuke - hokkaido kegani, kani miso, kanisu sauce
sabazushi, sesame seed and myoga rice
katsuo warayaki, chive, myoga, salt, soy sauce
binchotan grilled hokkaido kinki, lotus root, sudachi
kisu tempura, eggplant soaked in kombu dashi
nabe - amadai, matsutake, mizuna
gohan - black cod saikyo yaki, mitsuba
x3
yuki-san’s wasanbon
