The format has changed from 10 to 12 courses, and the classic hot/cold dessert has been taken off the menu. Dishes still show classic flavors as well as some modern techniques.
Full account of dinner is here:
http://www.diarygrowingboy.com/2017/09/format-change.html
Uni, namanori seaweed and shiromiso paste with superiore Chinese broth jelly (海胆 生海苔と白みそのピュレ 上湯の煮凝り)
Hairy crab dumpling soup, chrysanthemum, aroma of matsutake (毛蟹真蒸のお椀 黄菊 松茸香る)
Charcoal grilled river eel
