A warm appetizer incorporating mushrooms prepared through a variety of culinary techniques to concentrate their deep savory flavor and rich aroma. The base features a sformato—a savory steamed egg dish molded to perfection—infused with a concentrated dashi stock. It is beautifully layered with sautéed brown mushrooms, walnuts, and a delicate dashi foam, then finished with fresh mushroom slices shaved right before your eyes. Each bite offers a harmonious interplay of rich, layered aromas.

This dish harmoniously pairs seasonal grapes with venison, which reaches its peak richness in autumn. The star of the course, aged venison, is characterized by its bold, deep flavor and remarkably tender texture. It is accompanied by roasted grapes, slowly oven-baked to concentrate their rich flavor while preserving their juicy sweetness. With every bite, the depth of the venison merges with the sweet and tart notes of the grapes, elegantly balanced by a smooth celeriac puree.

Featuring peanuts—which have drawn much attention in Hokkaido in recent years—this dessert incorporates peanuts into every single element. Smooth panna cotta, encapsulating the rich, natural depth of peanuts, is paired with a flavorful sauce and a decadent sorbet. Layered with fragrant caramelized peanuts, every bite fills your palate with a delightful nutty aroma and gentle sweetness.