Kyoto, Japan
- Shellfish with yuzu citrus and ground radish
Simmered octopus
Japanese greens marinated in vinegar with mustard
Omlette with salmon roe
Seabream marinated in fermented innards
Seabream roe cake - Seabream and baby Tuna sashimi with fresh water seaweed
- Tofu skin dumpling in broth
- Yomogi herb tofu with egg yolk miso
- Assorted tempura, including prawn and local vegetables
- Assorted pickles
- Snowpea soup with namafu gluten
- “Nukazushi” mixed rice with baby sardine and shijimi clam
- Mango soup with pistachio icecream
