Fresh softshell crab Kuro Shichimi yaki and yellow corn Surinagashi with Kyoto white misoA5 ribeye Wagyu roasted beef with Halfmoon Bay fresh wasabi leaf and Shiso soycream sauceNenohi Takobiki, Honyaki, custom made

Chef Mitsunori Kusakabe made this knife 15 years ago. It's thicker than regular takobiki so he can slice sashimi as well besides octopus. The handle is made from mammoth bone.Amadai, Kyoto sweet snapperToro from 646lb Bluefin tunaAyu, Japanese sweetfish. Its taste resembles watermelon, they live in river and could be caught only in summer time.Kyoto style white and red miso puddingSujiko, Canadian king salmon roe.