寿麹庵

Aperitif tea: Gyokuro in an iced cup

Gyokuro 60% sake with appetizers

Appetizer: Corn grated in soy sauce

Crunchy eel and white gourd dressed in Tosa vinegar

Tiger prawn tempura

Leaf wasabi wagyu beef nigiri sushi

Steamed edamame with salt

Bowl-style tilefish soup with tide

Needle myoga, pounded okra, vinegared orange, sprinkled yuzu

Sashimi: Chef's choice selection from today's fish market, served with Sakura green tea in a high-rise sake cup

Garnish: Wasabi, Tosa soy sauce

Grilled dish: Grilled hairtail fish wrapped in shiso and cheese

Hajikami, lion pepper, and Nanjing lemon stew

Palate cleanser: Sagami Bay Ome Mint Sorbet

Meat dish: Charbroiled marbled black beef Chateaubriand with chilled Kentancha tea in a red wine glass

Grilled Salted Tomato Caprese with Sansho Sauce

Rice dish: Sagami River sweetfish salt-grilled in a kettle and rice with Sano River tea

Pickles, small eggplant, Kyoto pickles

Tomowan Red Soup

Dessert Couverture Chocolate Terrine with Matcha

Sagamiko roselle sauce with ice cream