Sparkling water with sudachiCorn, myoga, sea urchin, shrimp, edamameNodoguro (blackthroat seaperch) grilled with saikyo miso, okra salad, yam tororoHamo (pike eel) soup with burdock, carrot, and yuzu pepperSashimi of Awaji-produced kachi fish with egoma vinegarShabu-shabu of abalone with Manji chili and abalone liver sauceJunsai (water shield) and peach pureeGrilled Kamo eggplant, yuba (tofu skin), gingerHamo sushi, black soybeans wrapped in bamboo leaves, ayu (sweetfish) marinated, karasumi (dried mullet roe) with daikon, jellyfish with hamo roe, octopusGrilled corn, shrimp shinjo (fish cake)Simmered green plumsWinter melon, wood ear mushrooms, hairy crab dumplings with ginger sauceRice, grilled eel, pickles, Yamagata beef chateaubriand with Nagasaki beef side muscleSenba soupChestnut kinton (sweetened chestnut)Matcha (green tea)Fermented ice cream with mango, peach, and sparkling water.