The summer of 2025 was very changeable – our summer menu has strived to get the best out of him. Now autumn is just around the corner, bringing with it the most delicious season of the year....
Kinshū no ShunsaiAutumn colors Golden Brocade Autumn
Between the Japanese beginning of autumn, Shūbun (autumn equinox at the end of September, when day and night are in balance), and the beginning of the frost period, Sōkō, the air in Japan becomes clear and the leaves shine like brocade.
We are bringing this atmosphere to sansaro with our new „Journey to Japan“: Kinshū no Shunsai – Seasonal delicacies of the brocade autumn. A menu in the spirit of washoku with the abundance of autumn – available in 5 or 7 courses with accompanying beverages. Some guests have already been enthusiastic, but of course we want you to see for yourself. Photos of some of the courses will be added later.
Sakizuke 先附
Three-course starter: Saba Nanbanzuke (lightly sweet and sour marinated mackerel), kabocha tofu with maple soy sauce and bubu arare, as well as shira-ae made from beetroot and sweet potato.
Accompaniment: Masumi Kuro – Junmai Ginjō (4 cl). Creaminess, acidity, and crispness—elegantly blended and cleanly „drinkable“ in the clear Niigata style.
* Mukōzuke 向付
Bonito Tataki – briefly smoked in hay, tenderly seared slices with onion ponzu and Nashi; fragrant Myōga and Shiso accents.
Accompaniment: Koshi no Kanbai – Muku – Junmai Daiginjō. Freshness, citrus, precision: the perfect contrast to smoke and ponzu.
Wanmono 椀物
Clear mushroom stock on kombu–katsuobushi, hirame shinjō with nagaimo; kohlrabi, mitsuba, yuzu zest. A subtle course that lets the dashi and mushroom aroma speak for themselves.
As always, no drinks to accompany the soup.
Yakimono 焼物
Yuzu miso glazed quail, confit and grilled; porcini mushrooms, roasted chestnuts, and kabu purée; kinome as a delicate herbal fragrance.
Accompaniment: Mâcon Verzé 2022 (0.1 l). Burgundy creaminess meets miso depth—warm, nutty, autumnal.
Sushi Selection 鮨
A small, concentrated walk from the board:
Hotate nigiri with uni butter, gunkan kinoko with shimeji and shiitake mushrooms, kamo niku nigiri – wafer-thin duck breast, glazed with honey.
Accompaniment: Shinsen - Umakuchi – Junmai Ginjō (4 cl). Delicate sweetness and umami combine fish, mushrooms, and poultry.
* Shokuji 食事
Kinoko Takikomi Gohan – Rice with shiitake, maitake, and shimeji mushrooms, served with chestnuts and slices of wagyu tataki; tsukemono and miso soup with nameko mushrooms.
Accompaniment: Yūho – „Happy Rice“ – Junmai (4 cl). Round, smooth, lactic – as if made for the aroma of the rice pot.
Mizumono 水物
Fig wine stew and autumn ice cream
Fig sake-ni and autumn ice cream
Figs gently simmered in sake form the heart of this dessert:
The slow preparation brings out its fruity sweetness and at the same time highlights the delicate umami flavor of the sake. We serve it with a silky, creamy chestnut and almond ice cream that echoes the autumnal character and carries on the round, nutty notes of the fig. Shiso chips add a fresh, herbal counterpoint—just enough to balance the sweetness. Finally, a wafer-thin sakekasu tuile (made from sake lees) complements a second, subtle facet of the sake aroma: delicately nutty, slightly malty, with a hint of umami.
A dessert that showcases the quiet opulence of autumn and connects Japan with the West.
Accompaniment: Late Bottled Vintage Port 2018 – Graham’s (5 cl). Velvety, nutty—a warm finish.
5 courses per person $100 — Accompanying beverages $44
* 7 courses per person $120 — Accompanying beverages $55
