1st Course - Sakizuke (Starter) - pan sauteed duck foie gras. Mini chirashi sushi.2nd Course - Zensai (Appetizers) - assorted appetizers. Top Left - aori-ika (squid) and asparagus with mentaiko (spicy cod roes). Top Right - unagi (eel) no dashi-maki (rolled omelet). Bottom Left - yama-imo (mountain potato) with creamy sesame sauce. Bottom Right - bincho maguro tataki (seared white tuna).
3rd Course - Mushi Mono (Steamed Dish) - Kurobuta to hakusai no hakata-mushi. Mille-feuille of thin-sliced Bershire pork and nappa cabbage with "gin-an" (thickened clear dashi broth).
4th Course - Tasukuri (Sashimi) - Japanese Tai and Ika. Both from Japan.
5th Course - Age Mono (Deep Fried Dish) - ebi-shinjo no sakura-ba tsutsumi-age. Deep-fried shrimp cake wrapped with cherry leaves. Sun smiling valley farms king-oh mushroom. Served with strawberry salt.6th Course - Hashiyasume: Granite - rose wine and "sakura" (cherry blossoms) sorbet
7th Course - On Mono (Hot dish) - Tasmanian ocrean trout to Hokkaido hotate no miso-nebe. Kasu-jitate. Stewed ocean trout, scallop, mushroom, vegetables and tofu in miso soup with a hint of "sake-kasu"
8th Course - Gohan Mono (Rice Dish) - donabe de taita takitate no tai-meshi. Freshly-cooked tai snapper rice in clay pot. Served with hot "dashi" for "ocha-zuke" and tsukemono
Green Tea, 9th Course - Homemade Dessert - Green tea cheesecake with seasonal fruit.
