Chilled Chawanmushi with Edamame Braised Pork resembling Kashiwa Mochi Sashimi of Aori Ika from Sagami Bay with Squid Ink Salt Grilled Aburi Croaker with Bone Removal, rich in flavor Yomogi Tofu with Abalone Sake Steamed Grilled Oumon Hata with Kinome and Bamboo Shoots Tempura of Octopus from Sajima, cooked once and served with Snow Salt Hokkaido Asparagus Somen with Shonan Clams Simmered Eel and Soft-Shelled Turtle with Winter Melon and Onion Yuba Saba Sushi on a Stick Marinated Tuna Rice Bowl Minke Whale Ramen Ginger and Horodai Mixed Rice Hayama Wasabi Zosui Pickles, Turnip, Grilled Green Onion, and Miso Mango Sake Kasu (Ten Ao) Ice Cream
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