- Appetizer 1
-
Kinme red snapper
Turnip cakes
Diced turnips
Dried mullet roe
Kintoki carrot - Appetizer 2
-
Cod milt tempura
Celtuce
Red turnip, sliced and pickled
Tofu skin
Herring roe on kelp - Hot-pot
-
Duck meat stew hot-pot with shrimp yam produced in Tondabayashi and plum flower shaped carrot
- Sashimi Dish
-
Spanish mackerel with sake lee pickled gourd rolled inside
Rolled pufferfish skin
Sweet shrimp cured with kelp - Warming Bowl
-
Yellowtail and Maru-daikon radish in sake lee soup
- Hassun
-
Seico(female)snow crab garnished sushi with caviar
- Grilled Dish
-
Tokachi herb fed beef
Black throat sea perch
Selected seasonal vegetables - Fried Dish
-
Sea cucumber
Enoki mushrooms marinated with soy sauce
Monkfish liver
Apple
Diced Chinese yam - Rice Dish
- Dessert
-
Green tea cake
Purple yam ice cream