Spinach with Walnut Miso Sauce (ほうれん草のくるみ和え)

Soy and Butter-Fried Matsutake with Gingko Nuts, Yuzu and Cured Egg Yolk

Creamy Kabocha with Spiced Maple Pecans and Mascarpone

Braised Lotus Root (연근조림)

Sea Asparagus Goma-ae (の胡麻和え)

Morel Chawanmushi with Butter Fried Sage (アミガサタケの茶碗蒸し)

Burrata Salad with Pickled Sea Asparagus

Simmered Japanese Taro Root (里芋の煮物)

Mashed Japanese Sweet Potato with an Umami Twist (さつま芋マッシュ)