To celebrate the arrival of autumn, the Kushiro team embraces the old saying ‘enjoy food only when it’s seasonal’ by serving seasonal delights that highlight the best that nature can offer. Using premium ingredients and innovative culinary techniques, the team has put together a special feast for an unforgettable experience in the gentle autumn breeze.

The new menu features fresh, seasonal ingredients from Hokkaido. These include the saury, known as the "King of Autumn" and renowned for its fatty yet rich taste; sujiko, salmon roe that is crystal clear and features a fulfilling mouthfeel; cod shirako, in the form of a creamy, custard-like texture that contains layers of richness; and finally, fatty tuna from Oma in Aomori prefecture that offers a ‘melt-in-your-mouth’ sensation.

For the other delicacies, fresh abalone is served with plump liver sauce, bringing out a rich flavour along with an elegant fragrance; half-cooked blue lobster complemented with wasabi pepper to stimulate taste buds; slow-cooked angler fillet paired with angler liver foam and sansho Japanese pepper and fish sauce, offering a dense and mellow complexity to the dish.