- Bread infused with aromatic vegetables and caviar - Champagne-steamed clams - Asparagus with almond and garlic sauce - Rare grilled scallops carpaccio prepared over wood fire - Two styles of firefly squid and capellini, served with a liquid sauce made from firefly squid - Matsuba crab from Hyogo Prefecture - Zuppa di Pesce (soup with three types of crab and red shrimp) - Risotto with abalone and wild garlic, served with a seafood broth and seasonal seaweed sauce - Nodoguro (blackthroat seaperch) and new onions - Hokkigai (surf clam) and fruit tomatoes - Hokkaido Wagyu Chateaubriand with snap peas - Dragon's Eye rice and sakura shrimp risotto - Kinoshita cheesecake - Strawberry and basil ice cream
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