Course #1
Oyster Wrapped in A5 Miyazaki Wagyu Beef with Lime Kosho Paste*
Course #2
Chrysanthemum Flower Shaped Shrimp Sushi
Vinegar Soy Marinated Silver Smelt
Braised Baby Taro with Butterbur Miso
Smoke Salmon and Mountain Yam Wrapped in Tofu Skin*
Course #3
Pureed Kabocha Saikyo Miso Soup with Shrimp Dumpling Chrysanthemum Leaves
Course #4
Fresh Bonito with Ponzu*
Course #5
Turnips with Dashi Sauce and Ikura*
Course #6
A5 Miyazaki Wagyu Beef Tenderloin with Seasonal Mushrooms*
Course #7
Fried Figs with Dashi Sauce Daikon Radish
Course #8
Assortment of Six Seasonal Nigiri*
Example Assortment: Bluefin Tuna, Dungeness Crab, Geoduck, Smelt, King Salmon, and Sea Urchin
Course #9
Red Miso Soup
Course #10
Fresh Asian Pear "Chojuro" and Grapes with Hojicha Ice Cream