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Contents:
<Japanese Cuisine>
Glazed Sakaimaru shrimp from Kagoshima
Dried sardines
Tenderly simmered abalone
Simmered vegetables (using Kagoshima soy sauce)
Salted salmon roe in soy sauce (using Kagoshima soy sauce and bonito flakes)
Herring wrapped in kelp (using Kagoshima soy sauce)
Red and white daikon salad (using Kagoshima black vinegar)
Red and white kamaboko
Grilled yellowtail from Kagoshima (using Kagoshima yellowtail and soy sauce)
Salted cod roe in soy sauce (using Kagoshima soy sauce and bonito flakes)
Bonito with walnuts (using Kagoshima bonito flakes)
Sweet black beans (using Kagoshima black vinegar)
Tenderly simmered octopus (using Kagoshima soy sauce)
Braised black pork
Datemaki
Chestnut paste made with Satsuma-Amma sweet potatoes from Tanegashima
Chicken rolled in nori
Lobster

<Western Cuisine>
Aspic with seasonal vegetables and truffle aroma
Pâté de campagne with Sakurajima chicken and Bitamu pork
Terrine of lobster with caviar and champagne jelly
Herb-roasted red sea bream from Kagoshima
Pickled colorful vegetables from Kagoshima
Escabeche-style Que fish from Kagoshima
Sakurajima chicken galantine stuffed with Kagoshima vegetables and black truffles
Spiced roast pork using Bitamu pork from Sakurajima
Roast beef made from Kagoshima black-haired Wagyu beef
Shrimp in spicy green laver sauce
Scallops grilled in XO sauce
Fried crab claws with Sakurajima komikan citrus

Best consumed by: January 2, 2027 when refrigerated
Allergens: Eggs, milk, wheat, shrimp, crab
※ Buckwheat, walnuts, and peanuts are also handled in the same kitchen.

Lunchbox size: 24.2 cm × 24.2 cm × 6.9 cm (two-tiered)
Included: Menu list, instructions for preparing lobster, 5 pairs of chopsticks