Lunch featured the second-best chef, Baba-san.(Appetizers)- Mozuku seaweed and junzai- Amakusa's grouper- Simmered octopus- Katsu from Kesennuma- Sardine whale, tail only(Nigiri)- Meichidai (Japanese sea bream)- Shibudai (black sea bream)- Grilled sawara (Spanish mackerel) with straw- Shima aji (striped jack)- Katsuo (bonito)- Kombu-marinated kiss (whiting)- Haruko tai (young sea bream)- Marinated akami (lean tuna)- Otoro (fatty tuna)- Negitoro (minced fatty tuna with green onion)- Kombu-marinated sweet shrimp- Bafun uni (sea urchin)(Soup)- Clam miso soup- Anago (sea eel)- Tamago (egg)(Extras)- Gourd roll- Toro-taku roll (fatty tuna and pickled radish roll)(Dessert)- Brown sugar gelato with Ceylon tea
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