Chawanmushi with fresh seaweed and asari clam dashi, Sea Bream, Swordfish, Octopus, Simmered Oysters, Simmered Octopus, Grilled Surf Clam, Steamed Spanish Mackerel, Botan Shrimp, Grilled Anago (Sea Eel), Ankimo (Monkfish Liver), Steamed Abalone, Sumi Ika (Cuttlefish), Kue (Grouper) with kombu, White Shrimp, Lean Tuna, Fatty Tuna, Kohada (Gizzard Shad), Kinmedai (Golden Eye Snapper), Sea Urchin, Anago (Sea Eel), Tekka Maki (Tuna Roll), and Tamago (Egg).
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