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| Jellied Monkfish with Ponzu Sauce, Grilled Egg with Yam Potato and Cheese, Garland Chrysanthemum with Sesame Sauce, Risotto with Smoked Salmon, Deep fried smelt with sesame and seaweed. |
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| Bubbling away |
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| Sea bream soup, shimeji mushroom, mitsuba, rice cake ball, citrus |
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| Soup with squeeze of lime |
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| Sashimi in ice ball |
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| Assorted Fresh Fish |
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| Meat Course |
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| Beef Sushi |
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| A5 Marble Wagyu |
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| A5 Wagyu |
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| Hibachi A5 Wagyu Beef and Mount Fuji jicama |
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| Local White Wine |
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| Vinegared Dish and Simmered Dish |
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| Jellied Octopus and scallop with plum sauce |
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| Minced Sardine Ball, Turnip, Carrot, Taro, Yuba and Deep fried burdock |
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| Red miso soup with rice |
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| Soy-cured shellfish sushi |
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| Dessert |
Day 1 Dinner was great, each course is a work of art, menu was created by Chef Kinya Okubo.
Here are the pictures of Day 2 dinner
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| Appetizer |
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| Spinach with Japanese Sauce, Japanese Parsley with soybean paste, jellied beef with vinegar sauce |
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| sea eel sushi, dried mullet roe, sesame tofu |
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| Thin Sliced Sashimi |
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| Tempura |
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| Pot Rice, Red Miso Soup and Picked Vegetables |
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| Vinegared Fish is King Crab |
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| Simmered Herring, Taro, Shitake Mushroom with minced, carrot |
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| Sparkling Wine by Chateau Jun |
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| Chocolate Cake and Fresh fruits |
Pictures by MSW
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