佳禾秋懷石的溫潤中場，以【椀物】承載深秋之氣。

以蟹肉與山藥製成鬆軟蟹餅，酥炸後浸入以胡桃味噌為底的溫潤高湯，搭配松茸、柳松菇、鴻喜菇等旬味菌菇，釋出山野氣息。

湯色澄澈，入口後層層遞進的堅果香與蟹味鮮甜，為整套餐注入一抹暖意與節氣深度。

Soup Course: Crab Fritter in Walnut Miso Broth

As the heart of the JIAHE Autumn Kaiseki, this soup course offers warmth and depth.

A delicate crab and yam fritter is lightly deep-fried and served in a clear walnut miso broth, accompanied by matsutake, shimeji, and nameko mushrooms. The aroma evokes the forest floor of late autumn, while the umami of crab and toasted nuts unfolds gently on the palate.

Refined and comforting, this dish marks the seasonal turning point in our kaiseki experience.