1. Sakizuke (The Appetiser) 胡麻豆腐　Gomadofu – Sesame ‘Tofu’
2. Wanmono (The Seasonal Broth)　鴨くずたたき、白髪 ネギ、花人参 Kuzutataki Duck with Finely Julienned Leeks, Carrot Flowers and Sugar Snaps
3. Mukozuke (The Cold Dish/Sashimi) 平政キングフィッシュ、大根けん、大根おろし、生姜、大葉
Hiramasa Kingfish Sashimi
4. Yakimono (The Grilled Dish) うずらの味噌漬け幽庵焼き Miso Marinated Yuan Grilled Quail
5. Takiawase (The Simmered Dish) つと豆腐
‘Tsutodofu’- Tofu Roll with Anago (Sea Eel) with Shimeji and Snow Peas
6. Aemono (The ‘Dressed’ Dish/Salad) スカロッップ、フェンネル和え物、オレンジ釜 Scallop, Fennel Salad in an Orange Cup
7. Gohan (The Final Rice) 栗と小豆ごはん
Sweet Chestnut and Azuki Rice with Black Sesame Salt

Menu is subject to change due to availability of ingredients and other factors.

Dashi making is covered in all classes