unagi ni foie gras nigiri /2pcs/
suzuki yuzuyaki
hotate sashimi
konyaku, ninjin, negi tófuae
chakintamago
shiitake, enoki, sakura happa no tempura
St. James scallops from Hokkaido with miso-ponzu, placed on moyashi sprouts and cucumber
grilled fillets of sea bass /125g/, marinated in yuzu sauce, ohitashi blanched green leaves with gomamiso dressing, gobo kimpira