【Sashimi / Tsukuri】 Chef's Selection of Two Seasonal Fresh Fish
【A Selection of Seasonal Small Plates / Yakihassun】 Today's Grilled Fish Winter Melon Simmered in Asari Clam Broth Noto Free-Range Egg Omelet Yuba with Savory Dashi Starch Sauce Kamo Eggplant with Miso Glaze Sunomono (Vinegared Kuromo Seaweed) Corn Tempura Fritter
【Rice / Shokuji】 Fresh Ginger and Mackerel Clay-Pot Rice Noto Wild Vegetables Pickled in Fish Sauce Miso Soup / Japanese Pickles
【Sashimi / Tsukuri】 Chef's Selection of Six Seasonal Fresh Fish
【A Selection of Seasonal Small Plates / Yakihassun】 Today's Grilled Fish Winter Melon Simmered in Asari Clam Broth Noto Free-Range Egg Omelet Yuba with Savory Dashi Starch Sauce Kamo Eggplant with Miso Glaze Sunomono (Vinegared Kuromo Seaweed) Corn Tempura Fritter
【Rice / Shokuji】 Fresh Ginger and Mackerel Clay-Pot Rice Noto Wild Vegetables Pickled in Fish Sauce Miso Soup / Japanese Pickles
【A Selection of Seasonal Small Plates / Hassun】 Seasonal Infused Greens Noto Free-Range Egg Omelet Deep-Fried Fugu Moro-Miso and Cheese Simmered Conger Eel Pressed Sushi Red Manganji Pepper Tempura White Asparagus with Bottarga Salt-Grilled Toyama Ayu Sweetfish
【Grilled Dish】 Noto Beef Kamo Eggplant with Miso Glaze / Charcoal-Grilled Kaga Pumpkin
【Rice / Shokuji】 Fresh Ginger and Mackerel Clay-Pot Rice Noto Wild Vegetables Pickled in Fish Sauce Miso Soup / Japanese Pickles