Carpaccio of tuna and snapper with white truffle oil;
Calamari and golden caviar; sea vegetable with yuzu-miso sauce
(Optional: Sea urchin roe and jellyfish)
Third: Boiled Course
Lamb shank with sake and ginger reduction
Shiitake mushrooms, ruby carrots, kabocha pumpkin, and spring bamboo
shoots
Fourth: Steamed Course
“Chawan-mushi” custard, with shrimp, gingko nut, mitsuba leaf,
and shiitake
Fifth: Broiled Course
Filet mignon with three mushrooms sauces:
Morel and cognac, chantrelle and port, shiitake and sake
Wild asparagus
Sixth: Fried Course
Light tempura: wild king salmon, halibut, scallops, shiso leaf,
and lotus
Seventh: Clear Soup
Snow crab, tororo, and mitsuba leaf
Eighth: “Fragrance”
Rice with fresh fava beans and sweet peas
Pickles: assortment of vegetables and young ginger