Stewed Nagaimo with saltHairy crab with mandarin orange, ground sansho pepper, and lemon juice (for a balanced acidity)Suzuki (sea bass) and octopus from Akashi, seasoned with octopus salt and suzuki salt waterA bowl of hamo (pike eel) and onion with a pickled plum seed (for the deity of learning)Grilled island horse mackerel with a daikon radish and shiso leaf dressingSteamed whelk and turnip in clam brothGrilled young sweetfish with saltSmoked grilled young sweetfishFig with white miso dressingSilken grilled sweetfish from the Tenryu RiverEggplant with sauce and somen noodles (Tanabata, five-colored threads, and the leaves of the梶 tree)Corn and bottarga (same character - 唐 for "唐辛子" and 雷 for "稲妻")Simmered winter melon with tenderloin, in bonito and kombu brothRice, sansho pepper with baby sardines, pickles, and red miso soupBlueberry sorbet with blueberry anko (sweet red bean paste)Zunda dorayaki (sweet red bean pancake) soaked in salted edamame
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