Oil-steamed fall-run sweetfish, pinecone-cut Pacific saury with almond, whelk risotto in a turnip bowl, beef loin and green bean old-branch-style sticks, Ohara-style deep-fried taro shinjo, color-simmered long eggplant with peanut-kuzu sauce, jade ginkgo cracker with tofu dressing, dried persimmon with lily bulb, ginkgo-leaf-shaped tricolor sweet potato