Chilled verdant egg custard, sardine simmered Arima-style with sansho pepper, pumpkin castella sponge cake, coin-cut octopus fragrant fried, white melon tossed with bottarga, asparagus and bacon egg-yolk grilled, cheese tofu, pork belly simmered Yoshino-style with a kuzu-thickened sauce, hydrangea-style egg, and squid two-color grill