The theme of the amuse-bouche is early autumn, and the start of the course represents the beginning of autumn. We used sanma (Pacific saury) and figs, which are in season in early autumn, and made an espuma out of potato puree scented with truffles. A layer of fromage blanc is placed at the bottom of the dish, and smoked sanma and dried figs compote in white wine are randomly placed inside, allowing you to enjoy a variety of flavors.

The theme is "The Three Flavors of Autumn," and we used salmon, eggplant, and persimmon. The persimmon is marinated in salt to bring out its flavor, and the eggplant is grilled with the skin on and marinated in chicken consommé flavored with balsamic vinegar. The Mt. Fuji salmon is confited and served with lefort cream to tighten the flavor. The sauce is a refreshingly sour kabosu sauce, and the persimmon, eggplant, and salmon are layered from the bottom up, allowing you to enjoy the sweetness and texture of the persimmon and the flavor of the grilled eggplant and salmon all at the same time.

A marriage of foie gras, one of the world's three great delicacies, and chestnuts, a representative autumn ingredient. Chestnuts are sautéed and cooked in chicken bouillon with onions, then diluted with fresh cream and flavored with rum, before being finished into a sweet puree-like sauce with the addition of granulated sugar and salt. The foie gras is pan-fried, and the dish is accented with peeled chestnuts simmered in coffee and cocoa nibs for a bitter taste, brioche croutons for a crisp texture, and yuzu peel for a refreshing accent that brings together the rich flavor.

The theme is autumn scents, and we used porcini mushrooms, which have a mellow aroma. Dried porcini mushrooms are soaked in water and sautéed with onions, then white wine, fumede de poisson (fish stock), and the soaking water from the porcini mushrooms are added, and the sauce is thinned with cream and milk. Roasted turnips are sautéed, and a mousse made from white fish paste, egg whites, and cream is wrapped in a hairtail fish and steamed, and the dish is finished with porcini oil to add a nice aroma.

The dish uses Momiji colored ingredients such as red-skinned chestnut pumpkin, yellow carrots, ginkgo nuts, and cranberries, as well as Wagyu beef Shintama and Ezo deer thigh meat, a red meat that is in season from autumn. The sauce is a "poivre sauce" that combines the bitterness and acidity of red wine, the spiciness of black pepper, and the flavor of berries. Dried cranberries, beets, and shallots are scented with raspberry, and the dish is garnished with condiments that are characterized by their sweetness and acidity, and finished with raspberry powder to bring out the image of Momiji.

This parfait uses almond praline. It contains chopped nuts that have been turned into nougat. It is garnished with sauteed pears, caramel sauce, cinnamon-flavored pie, and pomegranate. The overall color scheme is brown, evoking the image of late autumn. This dessert features pears and nuts, which are flavors of autumn.

This sweet potato treat is made using seasonal sweet potatoes and contains apples, giving the impression of yellow leaves.