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Seafood salad: salmon sashimi (and counter-clockwise), albacore "poke," kuki-wakame seaweed, greens, marinated mussels, lobster with tobiko

Agedashi: halibut, tofu, eggplant, flash-fried, then stewed with carrots, kabocha pumpkin, and koya-tofu, then topped with daikon oroshi

Chawan-mushi custard, with shrimp, gingko nut, shiitake mushrooms, mitsuba leaf

Broiled barbecured eel (kabayaki) with eggs and koya-tofu


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Croquettes three ways: creamy crab, potato, and sweet corn; shishito peppers and gingko nuts in edible kombu basket

Black tamba sweet soybeans; seared scallops

Kei, with matsutake mushroom rice and pickles

From left: Yuki, Demian, Kei


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Dessert: fresh encounter, naughty pleasure, dark secret