Hassun (Assorted Appetizers): Edamame Tofu and Snow Crab
Steamed Hokkaido White Asparagus in Nanzenji Style
With Dried Roe
Mokurai and Early Summer Radish with Green Yuzu
Sashimi: Matsukawa Flounder from Ochishi, Ice-Aged Bluefin Tuna, Katsura Style, Garnish
Charcoal Grill: Tokishake Salmon from Ochishi and Hokkaido Green Asparagus
Shodoshima Kikusho Sauce and Fermented Butter with Rock Salt
Steamed Oysters in Sake, Ponzu Sauce, Lemon
Main Dish: Sea Urchin Rice, Pickles, Red Miso Soup
Dessert: Red Melon

You can change your meal to four pieces of nigiri sushi for an additional 1,500 yen.