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Foie gras savory steamed egg custard, frozen konjac layered Hakata-style, monkfish set in jelly, mackerel sushi wrapped kosode-sleeve style, plum-shaped arrowhead tuber, kuruma prawn lightly simmered in dashi Edo-mae style, egg-bearing baby octopus simmered in a savory sauce, lettuce stem, Chinese yam, and crab with plum rice porridge, and rapeseed blossoms with mustard dressing

For the appetizer course's foie gras chawanmushi, the foie gras is broken up into pieces before being used.

Plum marshmallow, grilled kumquat simmered in honey syrup, Tosa pomelo wafer-shell confection, powder-dusted baked apple

Box-cut shrimp-shaped taro simmered in savory sauce and deep-fried in a cracked-mochi coating; spiny lobster deep-fried in egg yolk

The masu-cut shrimp-shaped taro simmered in savory sauce and coated in cracked mochi and deep-fried, served in place of a standard fried course, was…

Kashima clam fish-paste dumpling

Inari sushi, steamed lily-bulb rice

Steamed Lotus Root

Sweet malt-pickled daikon, rolled napa cabbage pickle, nozawana pickle, leaf-cut pickled ginger

Abalone cooked with its own liver

Red miso soup, lotus-root mochi

Flounder, ark shell clam, and a sea urchin roll with Daigo tofu skin, a specialty of Ibaraki