Amuse-bouche -- a few small dishes * Seasonal appetizer * House-made bread and house-made cultured butter * Assorted house-made charcuterie * Specialty: Mr. Ishiguro's guinea fowl, wood-fire grilled * Specialty: soupe de poisson made with Sanriku seafood * Wood-fire grilled fish main dish * Wood-fire grilled meat main dish * A rice dish to finish * Seasonal dessert * After-dinner drink