• TURNIP AND CARROT IN VINAIGRETTE
• FRIED POTATO WITH AONORI
• CHEESE WRAPPED WITH PUMPKING
• SPINACH OHITASHI WITH MASAGO
• SHRIMP AND CUCUMBER SKEWER
SOUP
• OSUMASHI WITH CHICKEN, KAMABOKO,GOBO,CARROT AND ABURAAGUE
SASHIMI
• FINE CUT FISH SALAD WITH SESAME DRESSING
SUSHI
• FLAMEED MACARELA ROLL
SEAFOOD
• SQUID TEPPANYAKI WITH CHIVES
MEAT
• ASPARAGUS WRAPPED IN SIRLOIN FINE CUT WITH TERIYAKI SAUCE
DESSERT
• TOFU JELLY WITH YOGURTH
SYOKADO
• SUNOMONO WITH CUCUMBER, WAKAME AND OCTOPUS
• FRIED WONTON STUFFED WITH CHEESE
• SOY FLAVOR COOKED SATOIMO
• ASPARAGUS WRAPPED IN SMOKED SALMON
• TAMAGOYAKI
• TUNA ROLL WITH CUCUMBER AND ODIN SAUCE
• ROASTED HAMACHI CHEEK
• FRIED CHICKEN WING WITH SLIGHTLY SPICE TERIYAKI SAUCE
• BREADED SALMON WITH TARTAR SAUCE AND FRESH SALAD
