ALifeWorthEating:
Yebisu Beer
ALifeWorthEating:
Plating ikura
ALifeWorthEating:
1st Course: Ikura, matsutake
ALifeWorthEating:
2nd Course: Tai
ALifeWorthEating:
Slicing octopus
ALifeWorthEating:
3rd Course: Marinated octopus
ALifeWorthEating:
4th Course: Abalone with abalone liver sauce
ALifeWorthEating:
5th Course: Rice in abalone liver sauce
ALifeWorthEating:
6th Course: Hokkaido crab salad with sea cucumber roe
ALifeWorthEating:
7th Course: Plating katsuo
ALifeWorthEating:
7th Course: Katsuo
ALifeWorthEating:
8th Course: Ika
ALifeWorthEating:
9th Course: Akamatsu
ALifeWorthEating:
10th Course: Tuna - fatty, medium fatty, very fatty cuts
ALifeWorthEating:
11th Course: Kohada
ALifeWorthEating:
12th Course: Roll
ALifeWorthEating:
13th Course: Akagai
ALifeWorthEating:
14th Course: Hokkaido sea urchin
ALifeWorthEating:
15th Course: Kuruma ebi
ALifeWorthEating:
16th Course: Anago
ALifeWorthEating:
17th Course: Tamago
ALifeWorthEating:
1st Course: Blowfish sperm
ALifeWorthEating:
2nd Course: Kohada (tilefish) in roe sauce
ALifeWorthEating:
3rd Course: Octopus
ALifeWorthEating:
4th Course: Abalone liver sauce
ALifeWorthEating:
4th Course: Abalone
ALifeWorthEating:
4th Course: Abalone in liver sauce
ALifeWorthEating:
5th Course: Sushi rice in abalone liver sauce
ALifeWorthEating:
6th Course: Bonito
ALifeWorthEating:
7th Course: Hokkaido snow crab, mozuzuke seaweed from Hokkaido
