Three Types of Amuse-Bouche- Mousse of Hōrōhō Chicken White Liver coated with beet-flavored chocolate- Dried potato, eggplant and tomato chips, potato purée- Fried Namazu (catfish) from Kasumigaura with tapiocaKujihama Flounder Tartare- Scent of fig leaves- Herb and cucumber sauceUltimate Eggplant Pie- Eggplant skin and coffee bean powder- Sauce made from freshly harvested tomatoes "Amakko"Natural Eel Paella- Dashi made from Ise lobster misoBasil and tomato sauce- Chevre from Mori no Chevrekan in Mito City- Homemade buckwheat baguette from Hitachiota CityGrilled Wild Sweetfish from Kujigawa- Vinegar miso "Nuta" sauce- Salted innards "Uruka"- Wrapped in crepeChilled Corn Soup made from freshly harvested corn at 5 AM"Fudo"- Over 50 varieties of vegetables- Fresh, sautéed, and pickledHomemade Prosciutto- Ume-yama Pork from Ibaraki PrefectureTartare of Ise Lobster from Hitachi no Kuni- Sauce made from mango from Tochigi PrefectureGrilled Ise Lobster with firewood- Sauce made from "Honey Rosa" plums- Coffee bean powderGranita of "Mesley" plumsWood-fired Hōrōhō Chicken- Red wine salt- Beet tsukudaniIse Lobster Soup- Nasturtium oilHerb and Hōrōhō Chicken Egg Ice Cream from the garden- Espresso sauceFriendly Mango- White chocolate- YogurtSalt from Oarai seawater- Basque cheesecakeTwo Types of Mignardises- Homemade chocolate with basil, olive oil, and white chocolate- Canelé- Coffee from Yunnan Province, China
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