“Clouds pickled in wasabi and seaweed vinegar
Kukon fruit Pelipper and crab marinated in Ito-gaki
Karasu flounder Akebono-yaki Hajikami Matsukaze duck
Sesame-stained rape blossoms”

Poached in a Light Broth of White Wine, Tomatoes, and Aromatic Herbs

Fresh Tuna (Hon Maguro)

Sweet Shrimp (Amai Ebi)

Red Sea Bream (Madai)

Akagai (Red Clam)

Tetsu-sashi (Iron-Plate Sashimi)

Served with Assorted Garnishes

Tosa Soy Sauce and Ponzu

Stone-Grilled Taraba Crab
Pufferfish Milt (Shirako)
Garnished with Fresh Lemon and Rock Salt

Pan-Seared Tochigi Wagyu Tenderloin and Foie Gras
With Seasonal Vegetables and Mustard Sauce

Sea Urchin and Matsutake Rice with Salmon Roe and Kinome

“Strawberry panna cotta with berry sauce, peanut yokan, and Tochiaika”