Monkfish Liver Tofu with Sudachi, Salmon Roe, Scallions, and Citrus Vinegar Sauce

Clam Broth with Milt
Vine Spinach, Sudachi Citrus, Japanese Pepper Leaf (Kinome)

Nikko Sashimi Tofu Skin, Bluefin Tuna, Sweet Shrimp, Red Snapper, Akagai, 　Assorted Garnishes, Tosa Soy Sauce

Grilled Lobster with Beurre Blanc Sauce

Main Dish
Tochigi Wagyu Tenderloin and Foie Gras, Pan-seared, Seasonal Vegetables, 　Mustard Sauce

Rice

Arare (crispy rice crackers)
Wasabi
Nori (seaweed)
Mitsuba (a type of Japanese herb, often called “Japanese parsley”)

 If you prefer white rice, please let the staff know.

Pickles
Three Kind Of Pickel