[Appetizers]
Sankan-kin, Surf Clam Namul, Abalone, Shaved Flounder and Monkfish Liver Sashimi, Straw-Grilled Spanish Mackerel, Sardine Rolls

[Sushi]
Shrimp, White Tilefish, Skoutfish, Medium Fatty Tuna, Fatty Tuna, Striped Jack, Button Shrimp, Filefish, Sea Urchin, Lean Meat, Conger Eel

Appetizer: Steamed black abalone rice, broad beans, and flowering spikes

Soup: Clams, sesame tofu, uruyaki (water lily), and yuzu citrus

Appetizer: White tilefish, tiger prawns, white leek, wasabi, stir-fried sake, and soy sauce

Grilled dish: Charcoal-grilled black cod, sudachi citrus

Simmered dish: Wagyu beef shabu-shabu, cod sprouts and wasabi

Searing dish: Deep-fried moroko nanban (seaweed roe), white leek, and green onion

Main dish: Charcoal-grilled Tominaga Wagyu beef, flowering spikes, Japanese pepper sauce, and kinome (leaf buds)

Main course: Cooked rice, pickles, red miso soup, simmered dried baby sardines with Japanese pepper, and salmon roe

Fruit: Strawberries and Shine Muscat grapes