~Menu~
<Appetizer> Maniwa Gathering
　　　　Motosei Cheese Tofu
　　　　Kono Miso, Firefly Drops, Strawberries, Mikami Gold Caviar
　　　　Hyakka Drops, Setoka Oranges, Blueberries, Walnuts, Dill

<Soup> Edamame Shinjo Clear Soup
　　　　Overnight-dried Conger Eel, Hanzaki Shinjo, Cucumber, Black Tapioca

<Sashimi> Served on an Ice Plate Sea bream, amberjack, fatty tuna, cuttlefish, octopus
　　　　Salad celery, pearl rose, amaranth, lotus root, sudachi citrus
　　　　Bamboo grass, soy sauce from Kono Vinegar Miso Manufacturing Plant, mustard vinegar miso

＜Local Flavor＞　　　　Hiruzen sticky rice

＜Simmered Dish＞ Yamamoto family's pork simmered in sake
　　　　Small onion, millet gluten, okra

＜Fried Dish＞ Fried tomato tofu
　　　　Salted tomatoes, frilly lettuce, red onion, corn sprouts
　　　　　　　Il Ricottaro Caciocavallo cheese, pea tendrils
　　　　　　　Croutons, carrots with koji dressing

<Main Dish> Seared Hiruzen Highland Beef
　　　　　　　Red onion, baby corn, shiitake mushrooms, Manganji shishito peppers
　　　　　　　Pea tendrils, Hiruzen wine and Calpis butter sauce

<Rice Dish> Nigiri sushi with Maniwa-grown Koshihikari rice and red vinegar
　　　　　　　Grilled eel, marinated tuna, mantis shrimp
　　　　　　　Cold Hiruzen grated radish soba noodles
　　　　　　　Hiruzen radish, green onions, ginger

<Dessert> Jersey milk and Wasanbon sugar pudding
　　　　　　　Carrot ohagi, two kinds of seasonal fruit
　　　　　　　Rum raisins, red bean paste and butter, Ochiai yokan