Hors d'oeuvre: stick sushi with sea bream
Small dish - boiled Deutzia and Deutzia flowers
　　　　　Taki Cucumber and Bonito Plum
　　　　　vinegared wakame seaweed and octopus
　　　　　Salted kelp and tomato salad
Grilled chicken and leek on a silver skewer
　　　　seared dried bonito and tofu
　　　　fried egg with dashi
salad of radish and nori seaweed
Deep-fried pork belly, prawns, red wiener
Meals Edo-kiri Soba
Water Items Seasonal Sorbet

Translated with www.DeepL.com/Translator (free version)

Hors d'oeuvre: stick sushi with sea bream from Kohama
Small dish: boiled Deutzia and Deutzia flowers
　　　　　fried yam with spices
　　　　　Smoked Potato Salad
　　　　　smoked apple and cream cheese
Medium plate Green salad of 'octopus' and 'meboki' from Chita
Sauteed salmon and grilled egg with dashi
　　　　fried prawn, vinegared lotus root, grilled edamame
Deep-fried Sakurajima chicken
Aichi Sangen Pork Love Tongue
Meal Koshihikari earthenware pot from Aichi
　　　　　red miso soup stock
　　　　　pickled vegetables
bracken-starch dumpling

Appetizer: Obara Village Yuba tofu with tortoiseshell sauce, small bowl, Shinojima Octopus and jade cucumber with basil tomato dressing, Obama small sea bream sushi roll, Atsumi salmon Toji grilled, Smoked Nagoya Cochin, quail egg, cheese, Tamagoyaki with flying fish stock, Iida dried persimmon, Hakata raw ham Sakuri, Ise red sea bream pine cone sashimi, Tuna, Squid, Grilled appetizers: Chita Sangen pork, Eggplant, Zucchini, Deep fried meat rolls, Kinso chicken Isobe deep fried, Nagaimo spiced deep fried, Asparagus substitute bowl, Atsumi salmon, Scallops, Steamed chili, Sake stir fry appetizer, Charbroiled Chita beef, Meal: Seasonal clay pot rice, Dessert, Seasonal sorbet *Contents may change depending on the season, etc.= ...

Hors d'oeuvre: stick sushi with sea bream
Small dish - boiled Deutzia and Deutzia flowers
　　　　　Taki Cucumber and Bonito Plum
　　　　　vinegared wakame seaweed and octopus
　　　　　Salted kelp and tomato salad
Grilled chicken and leek on a silver skewer
　　　　seared dried bonito and tofu
　　　　fried egg with dashi
salad of radish and nori seaweed
Deep-fried pork belly, prawns, red wiener
Meals Edo-kiri Soba
Water Items Seasonal Sorbet

Translated with www.DeepL.com/Translator (free version)

Hors d'oeuvre: stick sushi with sea bream from Kohama
Small dish: boiled Deutzia and Deutzia flowers
　　　　　fried yam with spices
　　　　　Smoked Potato Salad
　　　　　smoked apple and cream cheese
Medium plate Green salad of 'octopus' and 'meboki' from Chita
Sauteed salmon and grilled egg with dashi
　　　　fried prawn, vinegared lotus root, grilled edamame
Deep-fried Sakurajima chicken
Aichi Sangen Pork Love Tongue
Meal Koshihikari earthenware pot from Aichi
　　　　　red miso soup stock
　　　　　pickled vegetables
bracken-starch dumpling

Appetizer: Obara Village Yuba tofu with tortoiseshell sauce, small bowl, Shinojima Octopus and jade cucumber with basil tomato dressing, Obama small sea bream sushi roll, Atsumi salmon Toji grilled, Smoked Nagoya Cochin, quail egg, cheese, Tamagoyaki with flying fish stock, Iida dried persimmon, Hakata raw ham Sakuri, Ise red sea bream pine cone sashimi, Tuna, Squid, Grilled appetizers: Chita Sangen pork, Eggplant, Zucchini, Deep fried meat rolls, Kinso chicken Isobe deep fried, Nagaimo spiced deep fried, Asparagus substitute bowl, Atsumi salmon, Scallops, Steamed chili, Sake stir fry appetizer, Charbroiled Chita beef, Meal: Seasonal clay pot rice, Dessert, Seasonal sorbet *Contents may change depending on the season, etc.= ...