The course began with soft-shelled turtle and sweetfish, allowing us to enjoy various parts and cooking methods of sweetfish through sashimi, charcoal grilling, and more. In the middle, we had Japanese rockfish, rock oysters, and venison from Hokkaido. The meal concluded with a fragrant octopus rice dish infused with plum and shiso, followed by a dessert of green plums, coffee, and a firm pudding.
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