Course content: 8-9 dishes from starters to main course and dessert. Example Appetizer : Houzuki Seasonal dish : Grilled swordfish with magnolia leaves Bowl : Grated aubergine with grated radish Sashimi : Hirame (flatfish) with Roasted sa egg in prawn broth Oshinogi : Muscat Tofu paste Main: Wagyu beef tsukune with fig miso sauce Rice dish *Choice of three types which changes monthly Salted rice balls Curry udon Taco rice Dessert : Yubari melon with Sa y.