Steeped Malabar spinach, squid dressed with mefun, fermented salmon roe and kidney, rock mozuku in vinegar, conger eel pressed sushi with pickled mibuna greens, mini daikon pickled in fermented mash, new-season ginkgo nuts sake-seared with bottarga and Mimolette cheese, and semi-dried sea-cucumber ovary deep-fried in freshly milled rice flour batter