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11月の八寸。このわた、鯖寿司、小芋、エビ、サツマイモなどを使った吹き寄せで、イチョウや紅葉形の飾り切りで秋らしさを表現している。「目で見て季節を楽しめます。鯖寿司も酢の風味が上品」（前川さん）。
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こちらはいつも9月下旬から提供が始まる土瓶蒸し。鱧と岩手または信州産の松茸が入っている。松茸の香りを引き立てる柚子の香りと丁寧に引かれた出汁の風味が相まった絶妙な味わいがたまらない。
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鱧は骨が多いため、下準備で皮を切らずに身と骨だけを切る。ご主人はなんと3cmの間に27回もの切れ目を入れる名人芸！
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