Red Sea Urchin from Ehime and Abalone from Setouchi, Tosa Vinegar Jelly, Okra TatakiStick Sushi of Demon Horse Mackerel from Awaji, SeaweedClear Soup with Red Sea Bream and Winter Melon from AwajiStone Grilled Natural Turban Shell from MiyazuGrilled Sweetfish from Miyama River with Salt and Yuzu Vinegar MisoCucumber, Shiitake Mushrooms, Chicken, Jellyfish, and Cucumber in Sesame Vinegar Dressing, Tempura of Corn (Gold Rush)Fried Natural Shrimp from Awaji Island, Green AsparagusHamo (Pike Conger) from Awaji and Three-Year Aged Miwa SomenKamo Eggplant with Hairy Crab SauceBraised Pork BellyRice, Simmered Nodoguro (Blackthroat Sea Perch) from Tokushima with Plum, Sesame Dressing with Akashi Sea Bream, Boiled Shirasu (Whitebait) from Setouchi, Pickles, Miso SoupKuwatofu, Water Shield from Hiroshima, Brown Sugar from Miyako IslandMatcha
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