Fig Tartlet

Peach cream dumpling

Bitter gourd and eggplant in thickened meat sauce

Cake salé with spring vegetables

Spaghetti aglio e olio with bamboo shoots, canola flowers and sakura shrimps

Steamed spinach buns

Carrot Cake

Omi shamo chicken diavola with hinona

Sumptuous rice bowl with three grilled meats (Omi beef, pork and Omi Black chicken)

Grilled mackerel with rice and tea

Jun-jun with two of Lake Biwa’s rare fish, Choji-fu and red konjac

Tomato and Yogurt Marbled Ice Cream

Rice bran bed

Citrus and Spring Vegetable Salad

Gnocchi with Mushroom Sauce

Chilled Sanriku udon noodle with sticky ingredients

Assorted sushi with sea and mountain ingredients from Sanriku

Spanish omelet with young Sendai soybeans

Zeppole with baby sardines and sticky kombu seaweed

Sanriku seafood and seasonal vegetables in aluminum foil, acqua pazza style

Shojin-ryori meal - Inari okara (bean curd lees) - Fried eggplant and cucumber with miso paste - Roasted carrot and bean mix with vinegar dressing

Moroheiya

Wakame and soft egg soup,Crunchy Chinese wakame and spring onion salad, Korean namul vegetables with wakame

Asparagus with Citrus Dressing

Tofu Steak with Pine-Nut Miso Sauce

Tofu fritter with broccoli in chili sauce

Homemade Miso

Assorted Eggplants and Bitter Gourds (Koneri)

Red Sea Bream and Sweet Potato Grilled with Yuzu Miso

Yellowtail with Daikon Radish

“Sanga” Fried Horse Mackerel with Japanese Mustard Spinach

Chanchan Fried Salmon

Gobocha blancmange with compote of suiden gobo (burdock root)

Nanohana Tossed in Wasabi, Nanohana Rice

La Ricetta Crab and tomato, panzanella oregano style

Pasta with fugu (blowfish) and dried mullet roe

Oysters and persimmon

Japanese style king crab steaks

Prime season renkon chips with carrot dip

The ultimate mentsuyu made with carefully selected ingredients

Steam-fried edamame (green soybeans) with sun-dried salt

Fresh Green Pepper And Asparagus Fried in Miso