- Marinated Heart (Marinated heart and fried sakura shrimp) - Wagyu Tartare (Eel simmered in red wine, eel kabayaki style, caviar, and sea urchin) - Cheek Meat (Cheek meat braised in red wine and finished in a chocolate demi-glace sauce) - Hachikatsu (Tender honeycomb tripe made into katsu with a tantanmen-style sauce) - Small Dishes, choose 3 of your favorites. (Yellow watermelon kimchi, honeycomb tripe, horumon, grilled asparaguses with Manganji pepper mapo tofu, mitsuba with horumon, and fried eggplant) - Thick-cut Tongue - Kurimi (Roast beef made with straw grilling, mixed with granulated sugar for a fragrant finish) - Strip Loin (Grilled strip loin shumai) - Tail Hot Pot (Wrap the tail with shiso wasabi seaweed for eating) - Salad (Vegetables marinated in a mango dressing with shine muscat grapes and fruit tomatoes) - Filet (Soup with turnips and new onions) - Horse Bone Soup Curry (Rice with anago and corn) - Salt Ice Cream (Plum and Tasmanian honey)
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