Tokyo, Japan
- Spring ‘wakatake’ vegetables w/ Simmered abalone
- Sea urchin (from Hakodate) w/ Egg custard & Prawn stock jelly
- Ichiban dashi soup & Grilled greenling fish
- ‘Sakura snapper’ (from Akashi) w/ Monkfish liver (from Hakodate)
- Baby spear squid (from Aomori) w/ Sudachi fragrance
- Thirty (30) seasonal vegetables (each from a different prefecture in Japan)
- Sea bream & roasted rice, w/ vinegar sauce & pickles
- 28-day Pigeon (from Ibaraki), grilled over charcoal and straw
- Rice & tea, w/ Japanese bottarga (mullet roe)
- Homemade buckwheat noodles w/ yuzu citrus
- Simmered Strawberry sorbet (strawberry from Aichi)
- Hot parfait (feat. Yuzu citrus seven [7] ways)
