• Appetizer: Soft-Shell Crab (Miyagi) with Okra• Soup: White Sweet Sea Bream (Ehime) with Edo Komatsuna, Toronegi, and Myoga• Sashimi: Akou (Awaji), Abalone, and Shima Ebi with Kombu• Fresh Somen Noodles with Fresh Fish Roe and New Onion• Grilled Eel with Sweet Long Pepper (Kyoto Fushimi)• Rock Oyster with Fine Green Beans• Clams and Sweet Eggplant in a Thin Kuzu Sauce• Rice with Amagi Shamo Chicken and Koshiabura• Miyazaki Mango, Passion Fruit, Dekopon, and Goji Berry Cointreau Ice Cream• Melon with Brown Sugar Ice Cream
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