*nimonowan Saikyo miso soup with umami-rich dashi, white radish barrels, sugar snap peas and sakura flowers from carrots *sushi and sashimi - Hamachi carpaccio-style with ponzu and sakura flowers from daikon - Anago nigiri/2pcs/ - traditional type of sushi with slices of Japanese saltwater eel (anago) - Sake aburi nigiri/2pcs/ - lightly seared salmon topped with orange zest marinated in Grand Marnier liqueur *yakizakana osara - Suzuki shioyaki - grilled fillets of sea bass with sakura flowers pickled in salt - Renkon - lotus root boiled with red beet - Spinach ohitashi with black sesame dressing - Renkon - lotus root boiled with red beet - Tamagoyaki - rolled egg omelette *tempura deep fried kakiage nest of grated spring carrots and fennel, ebi shrimp and zucchini in a delicate batter *dezaato Wagashi in the shape of a tulip made from sweet white bean paste shiroan flavored with yuzu