■ Young Chef's Omakase CourseMozuku Seaweed and Junsai Vinegared Salad 4.8Steamed Abalone 5.0Chiba Prefecture Kiss Fish, lightly vinegared 4.3Nagasaki Hata Fish 4.3White Squid, thinly sliced in a mille-feuille style 4.5Oma Akami (lean tuna) marinated 4.3Yamaguchi Prefecture Sen-zaki, Mackerel with Green Onion 4.5Small Horse Mackerel, Red Rice 4.2Choshi, Katsuo (Bonito) Tataki with Fresh Grated Onion 4.2Choshi, Sardine 4.3Oma Toro (fatty tuna) 4.4Hokkaido Sweet Shrimp with Kombu 4.5Hokkaido Purple Sea Urchin 4.4Nagasaki Tsushima, Anago (Conger Eel) 5.0Fish Bones and Katsuobushi Soup 4.0Dried Gourd Roll 4.1Tamago Yaki (Japanese Omelette) 4.8■ Draft Beer Asahi Jukusen 4.5■ Atago no Matsutake, Crisp Dry 4.5■ Jozen Mizunogotoshi Junmai Ginjo 3.7
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