SASHIMI
Yellowtail carpaccio with Japanese onion sauce and ikura
Tuna, salmon, shima-aji, botan ebi, scallop sashimi
COLD DISH
Green tea somen noodle and onsen egg salad
MAIN COURSE
Sole fish tempura skewers with yuzu tartar sauce or Beef tenderloin cutlet with tonkatsu sauce
Rice
Simmered thin sliced Wagyu beef with rice ‘Gyu-don’
DESSERT
Dessert platter