■ Steamed Abalone with Sea Urchin and Tsuru Murasaki (Japanese Spinach) in Abalone Broth Jelly - 4.5■ Sesame Tofu with Tokobushi and Liver Sauce - 5.0■ Botan Eel Soup with Katsuo Dashi - 4.0■ Sashimi of Katsuo and Meichidai - 5.0■ Toro Taku from Boston Tuna - 5.0■ Ayu from Nagara River with Corn Tempura - 4.8■ Shrimp Shiso Dumpling, Manganji Pepper, Okra, and Zui-ki in a Chilled Bowl - 5.0■ Grated Dake Kimi (Corn) Soup - 4.8■ Simmered Winter Melon, Red Fu, and Soft-Shelled Turtle with Turtle Sauce - 4.5■ Karasumi Soba - 5.0■ Chilled Tan Tan Soba - 4.5■ Unagi from Mikawa, Aichi Prefecture with Akita Rice - 5.0■ Soba Yu (Soba Noodle Water) and Kaeshi (Dipping Sauce) - 5.0■ Sansho Curry - 4.0■ Genmaicha (Brown Rice Tea) - 4.5■ Shine Muscat Grapes with Mascarpone and White Wine Jelly - 4.5■ Ginban Sake Brewery Ginban Special Junmai, Hiyaoroshi - 4.0
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