ALifeWorthEating:
1st Course: Japanese broccoli
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2nd Course:: Hirame (sole)
ALifeWorthEating:
3rd Course: Sumi-ika (squid)
ALifeWorthEating:
4th Course: Shima-aji (striped jack)
ALifeWorthEating:
5th Course: Akami (lean tuna)
ALifeWorthEating:
6th Course: Chuo-toro (medium fatty tuna)
ALifeWorthEating:
7th Course: Oo-toro (fatty tuna)
ALifeWorthEating:
8th Course: Kohada (gizzard shad)
ALifeWorthEating:
9th Course: Tako (octopus)
ALifeWorthEating:
10th Course: Akagai (arc shell clam)
ALifeWorthEating:
11th Course: Aji (jack mackerel)
ALifeWorthEating:
12th Course: Hamaguri (boiled clam)
ALifeWorthEating:
13th Course: Saba (mackerel)
ALifeWorthEating:
14th Course: Kurumaebi (tiger prawn)
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15th Course: Sayori (needle fish)
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16th Course: Hokkaido uni (sea urchin)
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17th Course: Kobashira (small scallops)
ALifeWorthEating:
18th Course: Ikura (salmon roe)
ALifeWorthEating:
19th Course: Anago (saltwater eel)
ALifeWorthEating:
20th Course: Tamago (egg)
ALifeWorthEating:
21st Course: Musk melon
ALifeWorthEating:
Sukiyabashi Jiro at Ginza Station