{"id":33861,"date":"2025-09-18T10:58:18","date_gmt":"2025-09-18T01:58:18","guid":{"rendered":"https:\/\/takimotokan.co.jp\/?p=33861"},"modified":"2025-09-18T10:58:18","modified_gmt":"2025-09-18T01:58:18","slug":"introducing-the-2025-autumn-kaiseki-menu","status":"publish","type":"post","link":"https:\/\/takimotokan.co.jp\/en\/news\/introducing-the-2025-autumn-kaiseki-menu\/","title":{"rendered":"Introducing the 2025 Autumn Kaiseki Menu"},"content":{"rendered":"

As the intense summer sun softens and trees begin to change color, we look forward to welcoming you to Autumn season.
\nOur Japanese kaiseki course will greet you with the colors of autumn. Starting September 1st, our \u201cAutumn Japanese Kaiseki Course\u201d features seasonal local ingredients, prepared with care to let you savor the essence of autumn with all five senses.<\/p>\n

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\nSummer hors d\u2019oeuvres\u3000\u2015Served with Deluxe Kaiseki Dinner, Exclusive Kaiseki Dinner & Crab Kaiseki Dinner<\/strong>
\nPersimmon egg roll, Simmered saury yuzu flavored, Kneaded ball made by lily bulb and white red bean wrapped by jelly, Marinated whelk and herring roe with kelp, Sweet ginger simmered beef, Grilled eggplant tofu covered by broth sauce. These appetizers, brimming with the flavors of autumn, are truly worthy of opening the curtain on an autumn kaiseki feast.<\/p>\n

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\nDeep-fried overnight red rockfish into salt koji (rice malt)\u3000assorted with huge Shiitake (named MIYABI) \u2015Served with Deluxe Kaiseki Dinner & Exclusive Kaiseki Dinner only at fine dining Kaiseki restaurant Yunosato<\/strong>
\n\u201cRed rockfish\u201d showcases the mellow saltiness of shio koji (rice malt) and the umami drawn out by fermentation. This dish gathers autumn flavors: thick-fleshed huge Shiitake (named MIYABI) mushrooms from Shiraoi, ginkgo nuts, candied chestnuts, and chestnut leaves. Enjoy with Tempura broth.<\/p>\n

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\nSnow crab and other shells mixed simmered\u3000\u2015Served with Special Kaiseki Dinner<\/strong>
\nThis dish features the rich flavor of snow crab, whose umami also infuses the broth. It is also cherished as an auspicious dish.<\/p>\n

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\nEzo abalone topped KOMETSUYA white egg, tofu, vege scramble\u3000\u2015Served with Deluxe Kaiseki Dinner, Exclusive Kaiseki Dinner & Crab Kaiseki Dinner<\/strong>
\nThis luxurious dish features abalone packed with concentrated umami, topped generously with a thin omelet roll that highlights the sweetness and silky texture of \u201cKOMETSUYA\u201d eggs\u2014known for their white yolks\u2014sourced from Otofuke Town in the center of Hokkaido’s Tokachi Plains. The seared sea urchin garnish atop the roll releases a rich aroma, creating a harmonious blend of ocean and earth with every bite.<\/p>\n

Autumn Kaiseki menu will be available from September 1 to November 31, 2025.
\nWe hope you will enjoy the tastes of early autumn. We are sincerely looking forward to your visit.
\nPlease click below to see the detailed menu and the overall photo of the set.
\n\u3010In-room dining\u3011<\/a>
\n\u3010Kaiseki restaurant Yunosato\u3011<\/a><\/p>\n

We sincerely look forward to your visit.
\n\u3010BOOK with In-room dining\u3011<\/a>
\n\u3010BOOK with Kaiseki restaurant Yunosato\u3011<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

As the intense summer sun softens and trees begin to change color, we look forward to welcoming you to Autumn season. Our Japanese kaiseki course will greet you with the colors of autumn. Starting September 1st, our \u201cAutumn Japanese Kaiseki Course\u201d features seasonal local ingredients, prepared with care to let you savor the essence of autumn with all five senses.<\/p>\n

<\/div>\n

Read more<\/a><\/p>\n","protected":false},"author":29,"featured_media":33801,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[84],"tags":[],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/posts\/33861"}],"collection":[{"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/users\/29"}],"replies":[{"embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/comments?post=33861"}],"version-history":[{"count":1,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/posts\/33861\/revisions"}],"predecessor-version":[{"id":33862,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/posts\/33861\/revisions\/33862"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/media\/33801"}],"wp:attachment":[{"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/media?parent=33861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/categories?post=33861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/tags?post=33861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}