(Appetizers)- Iwa Mozuku (Seaweed)- Chawanmushi (Savory Egg Custard) with Konowata (Sea Urchin Roe) and Yuzu- Hotaru Ika (Firefly Squid) from Toyama Bay- Shako (Mantis Shrimp) from Miyagi(Sashimi)- Mako Karei (Flatfish), Tsubugai (Whelk), Hokkigai (Surf Clam)- Onomi (Whale Meat) from Nitari(Grilled Dish)- Sakuramasu (Cherry Salmon)(Appetizers)- Botan Ebi (Sweet Shrimp) marinated in Shaoxing Wine- Hatsugatsuo (First Bonito of the Season)- Hotaru Ika (Firefly Squid) marinated in soy sauce(Nigiri)- Kasugo (Young Sea Bream)- Sumi Ika (Cuttlefish)- Isaki (Chicken Grunt)- Kinmedai (Golden Eye Snapper) from Choshi- Haru Maguro (Spring Tuna)- Sakuramasu (Cherry Salmon)- Anago (Sea Eel)- Tamago (Egg)
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