Kuzu Somen with Nagano Umi no Shizuku, Fruit Tomatoes, and Uni from Kagoshima.Grilled Sawara (Spanish Mackerel) from Takeoka, Chiba, with Smoked Caviar.Shiitake Mushrooms Grilled over Wood Fire, Fermented Shiitake, and Soto.Charcoal-Grilled Black Wagyu Tenderloin with Rice Steamed in Bamboo, Grilled Onions, Black Garlic, Mochigome (Sticky Rice), and Edamame.Hairy Crab, Junzai from Akita, White Asparagus, and Asparagus Sauvage, aged Kombu Kelp for 6 years.Fried Katsuo (Bonito) with 2-Year-Aged Potato Purée.Shiranui Sorbet with Osmanthus Tea Foam.Charcoal-Grilled White Sweetfish from Ehime, Zucchini from Ichirou Farm in Aichi.Kamo Eggplant from Kyoto, Charcoal-Grilled Black Abalone from Chiba, with Abalone Broth and Ginger.New Onions and Fresh Sansho, Instant Smoked.Salt Soba.Kinsen Tea, Cold Brewed for 4 Hours.Smoked Milk Ice Cream.Freshly Baked Taiwanese Castella.
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