Lightly boiled tiger pufferfish with natural zucchini, Okushiri sea urchin, tiger pufferfish jelly, and kombu oil.Blue soy sauce, Yoichi mozuku seaweed, and marinated flounder from Tomakomai with okara and wasabi, garnished with pine nuts and aji hijiki.Tempura made with pine nuts, Tomakomai squid (mimikai), and Kuriyama's "Megumi Gold" (corn).Nemuro ginkarei (flounder) marinated in sake lees and miso, served with blue radish, peas, and dried daikon.Rishiri honmaguro (bluefin tuna) coated in a batter made from rice flour and zooplankton, accompanied by local white onions, garden basil, mint, and nanban (nanban-zuke sauce). Fresh pepper and garden tomatoes.Mochimugi (barley), tsubugai (a type of shellfish), okra, shiso, myoga, salted peach, and plum soy sauce.Shishito peppers and eggplant from the garden, along with Tomakomai aburako (flatfish), ainame (a type of fish), and ankake (thick sauce).Next is rice, featuring:Natural mushrooms, susukeyama chicken, akamadori chicken, and kurosango (black coral).Pinogaru watermelon, edible seeds, red shiso, and raspberries.Black syrup agar and simmered plum syrup.
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