Shun (旬)
– A Celebration of Autumn’s Bounty –
Dates:
Friday 4th April
2025
Time:
6:30pm
(2 hours duration)
Price:
$130
($110 for in-house guest)
Following the success of The Blue Zone Dinner, Shizuka Ryokan and Rieko Hayashi are delighted to present another exceptional evening of seasonal Japanese cuisine. This time, we invite you to embrace the beauty of autumn with Shun (旬)—a celebration of peak-season ingredients, prepared with the care and precision that define Japanese cuisine.
During the dinner, Rieko and the team will explain each dish. While some authentic ingredients are unavailable in Australia, Rieko uses the freshest local substitutes while staying true to traditional cooking techniques. We warmly invite you to celebrate the best of autumn with us—where food, tradition, and nature come together in perfect harmony for an unforgettable evening.
Shun (旬)
Shun is more than just a meal—it’s a celebration of the vibrant, peak-season ingredients that define the richness of autumn. Each dish is carefully crafted with love and attention to detail, showcasing the natural bounty of the season and the deep respect for food that runs through Japanese culinary traditions.
A Note about Dietary Restrictions
As Shun (旬) is a celebration of authentic, traditional Japanese cuisine, we are unable to make special modifications for diets for this event.
The dishes will feature ingredients such as soy, sesame, gluten for tempura, and others. We kindly ask for your understanding and encourage you to enjoy the full experience of the seasonal flavours we are presenting.
A Thoughtfully Curated Autumn Menu
🍂 Persimmons with Creamy Tofu Sauce (柿の白和え)
A delicate balance of sweetness and umami, featuring ripe persimmons and silky tofu blended with roasted sesame.
🍂 House-Made Sesame Tofu (胡麻豆腐)
Crafted through a meticulous process, this dish begins with sesame seeds ground into a rich, creamy sesame milk, which is then carefully stirred for 30 minutes to achieve its smooth, delicate texture. Served with dashi-infused soy and fresh ginger.
🍂 Autumn Vegetable Tempura (地場の秋野菜 天麩羅盛り合わせ)
Locally sourced seasonal vegetables, lightly battered and crisped to perfection, complemented by either yuzu-infused soy or yuzu-shichimi salt.
🍂 Grilled Chicken Marinated with Sakekasu Miso (鶏の酒粕味噌漬け)
A deeply flavorful dish featuring free-range chicken, marinated for three days in a blend of sake lees and miso to enhance its tenderness and umami richness. Served with rice, soup, and house-made pickles.
🍂 Golden Baked Sweet Potato (スウィートポテト)
A comforting, caramelized finale to complete the meal.
∗ For our special dinner event, we’ve carefully curated a menu using the finest seasonal ingredients. Please note that the menu is subject to change depending on availability to ensure each dish is as fresh and delicious as possible.
Rieko Hayashi
Born and raised in Japan, now based in Melbourne.
Studied nutrition at university in Japan, and became a chef and a Barista in Australia.
I host cooking classes, workshops, and ChefsTable events, centered on the themes of ‘温故知新-Onko Chishin’ (learning from the past to create something new) and ‘手前味噌-Temae Miso’ (nothing beats homemade).”
Healthy food is delicious! Let food be your medicine!
