Iwamozuku Seaweed Tofu with Soft-Shelled Turtle BrothGrilled Anago (Conger Eel) with Salted Ginkgo Nuts and WasabiSteamed Abalone Rice with Kinome (Japanese Pepper Leaves) and Shishito PeppersHirame (Flounder) with Fried Lotus Root Cake, Shredded Leeks, and Yuzu Peel SoupKochi Fish with Iwatake Mushrooms and Grated Daikon, Kinome, and VinegarGrilled Hamo (Pike Conger) with Ehime Red Sea Urchin, Myoga Ginger, Onion Soy Sauce, Ume Paste, Salt, and Sudachi CitrusRipe Green Plums with Sparkling WaterFried Kamo Eggplant with Sea Bream, KinomeVegetables and Octopus with Sesame DressingDeep-Fried Sweetfish with Grated Cucumber Vinegar, White Bean Curd Cooked with Fig and Hojicha TeaHairy Crab Tempura with Hanabira Mushrooms and White MisoSteamed Rice, Ginger Rice, Simmered Beef, Hamo with Sansho Pepper, Pickles, and MisoSoba Noodles with Simmered Kamo EggplantPeach and Shine Muscat GrapesKuzukiri (Kuzu Noodles)Almond TofuMonaka (Rice Cake) with Lamb and Fig Ice Cream.