・Shrimp shuttlecock
・Matsuba black beans
・Yellowtail wrapped in fukusa sauce
・Pickled turnip with persimmon and egg yolk in vinegar sauce
・Herring roe and crab salad
・Smoked salmon wrapped in cream cheese with mandarin orange flavor
・Pate de campagne with apple confiture

The plump sea bream is simply steamed to bring out its flavor. The sauce is based on dry vermouth and fumé de poisson, which have a dry yet refreshing taste, with red miso added as a secret ingredient. Please enjoy the marriage of Japanese and Western sauces. The lily root garnish represents "prosperity of descendants," and adding this puree enhances the depth and mellowness of the sauce.

The main dish is a light yet finely textured, flavorful Wagyu beef shintama soup in a consommé. The Wagyu beef shintama is slowly cooked at a low temperature to soften it and retain the flavor. The garnishes include Kintoki carrots, known for their auspicious red color, burdock root, rape blossoms, and Chinese cabbage, which are eaten to pray for long life, to add color to the soup.

The main dessert of the course is a tea-skin style crepe wrapped in a slightly sweet crepe dough with matcha mousse and red bean paste. It is accented with chestnuts and shiratama decorated with gold leaf and a refreshing yuzu citrus for an elegant and fragrant dish. Please enjoy it with vanilla-scented anglaise sauce.