1. 3-course appetizer platter (seared chicken with grated daikon radish, nameko tofu, and Nagoya Cochin egg rolls) 2. Chicken flakes and mizuna salad 3. Kelp-cured chicken fillet and wasabi-marinated seaweed rolls 4. Hatcho miso fried shrimp skewers 5. Original deep-fried chicken wings (5 pieces per person) 6. Nagoya Cochin mizutaki hot pot 7. Braised kishimen noodles for the final course 8. Nagoya Cochin egg melt-in-your-mouth pudding