The front end of the meal is mostly geared towards sashimi, and I counted 9 different items with 3 different dipping sauces. The most memorable was kawahagi in a mix of its own liver, ponzu, negi, and cooked nori - a variation on other versions I've tried that might also include shoyu or egg yolk. The results (pictured) kind of looked like the inside of a chive gyoza, and the taste actually wasn't that different! Towards the end, diners were simply handed a caviar spoon with more of that rich liver (I think this was actually liver from the sanma in the top left picture). Drinking snacks indeed!