Appetizer: Steamed oysters in sake, covered in Tosa vinegar jelly. Appetizers: Monkfish liver simmered in ginger, soy sauce and flounder marinated in kelp, fried Chinese ink, camellia salmon sushi, frozen seasonal fish stew, duck wrapped in celery, fried shrimp in mino, figs simmered in wine. Soup: Round bowl, grilled green onion, grilled rice cake, green onion sprouts, dew ginger sashimi, tuna, thin white fish sashimi, surf clam, peony shrimp, sprout sprouts simmered. Dish: Lotus root bun, shrimp, ginkgo, mentaiko, mozzarella cheese grilled dish, grilled Sendai beef with aromatic flavors, rock salt plate, thin radish root, spicy skewered onions, strong Akegarashi. Appetizers: Steamed puffer fish in a tokkuri, ponzu sauce, red orchard, green onion, nigiri sushi, white pickled ginger, Sendai miso bowl. Dessert: Assortment of seasonal fruits and sweets