Amuse - okara croquette with truffles

Chateau Ryugin 1970 with spring cabbage puree and broiled mullet roe

"Sakura" sea bream early cherry blossom presentation served with fuki and celery in soy sauce

Scallop and peas dumplings "shinjo-wan" served with a hearty serving of spring vegetables

Assorted sashimi "Ryugin style" - tako, maguro, tai and ika with ume sauce, kombu salt and yuzu salt

Abalone liver chawan-mushi served with slow-cooked abalone (steamed for 10 hours)

Crispy fried naruto white tilefish and fish print presentation served with frothy brown vinegar sauce along with warm vegetables and pine nuts

Young pigeon from Ibaraki smoked in straw "Tosa style" with spring vegetables and wasabi

Chef's rice dish of the day (with sea bream and bamboo shoots)

Strawberry rice cake with hot adzuki beans

"Whispering of the Wind among the Pine Trees" kuromitsu syrup and dried-grape treats served with caramel ice cream

Sake

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