- Buckwheat groats - Clam and Clear Soup with Shijimi and Seisuke Donko - Sweet shrimp. Salt - Sweet shrimp, served whole. - Sweet shrimp heads with shrimp miso. Salt - Deep-fried sweet shrimp heads. Tempura dipping sauce - Kisu (Japanese whiting). Salt at first, then tempura dipping sauce - Aori squid. Shizuoka lemon - Asparagus tips. Salt - Asparagus base. Served as is - Gunma's soba dumplings - Mishima eggplant - Red eggplant - Corn (Golden Rush). Salt - Ayu (sweetfish) - Ginhou (silver treasure), with lemon - Edomae-style, Kobata - Natural Kitamurasaki sea urchin from Teuri Island, paired with 14th generation Japanese sake - Sweet potato, deep-fried for 1 hour - Clam, deep-fried with seaweed - Anago (conger eel) - Sakura shrimp tempura (Closing dish) Zaru Soba (cold buckwheat noodles) (Dessert) Kombu ball
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