ALifeWorthEating:
1st Course: Herring roe, great burdock, cod roe, dried mullet roe, minnow, cuttle fish, licorice, abalone, black soy beans, closed
ALifeWorthEating:
1st Course: Herring roe, great burdock, cod roe, dried mullet roe, minnow, cuttle fish, licorice, abalone, black soy beans
ALifeWorthEating:
House sake
ALifeWorthEating:
1st Course: Cod roe
ALifeWorthEating:
2nd Course: Snow crab chawanmushi
ALifeWorthEating:
3rd Course: Snow crab and its roe
ALifeWorthEating:
Live snow crab from Kyoto
ALifeWorthEating:
Preparing snow crab
ALifeWorthEating:
4th Course: Bitter greens tempura
ALifeWorthEating:
5th Course: White miso soup with mochi, Japanese radish, and carrot
ALifeWorthEating:
6th Course: Snow crab legs
ALifeWorthEating:
8th Course: Snow crab legs with yuzu
ALifeWorthEating:
9th Course: Upper part of crab legs
ALifeWorthEating:
10th Course: Snow crab claws
ALifeWorthEating:
11th Course: Snow crab in a sauce made from its innards, rice
ALifeWorthEating:
11th Course: Snow crab in a sauce made from its innards, rice, plated
ALifeWorthEating:
12th Course: Crab body
ALifeWorthEating:
12th Course: Crab body, removing the meat
ALifeWorthEating:
13th Course: Soba (buckwheat noodles) with spicy radish
ALifeWorthEating:
14th Course: Ebiimo (Japanese taro) with small fish
ALifeWorthEating:
15th Course: Japanese radish with spring onions from Kyoto
ALifeWorthEating:
16th Course: Azuki beans gayu, soy bean curd (tofu), pickled ume
ALifeWorthEating:
17th Course: Pickles
ALifeWorthEating:
18th Course: Mascarpone cheese and strawberry, crushed coffee beans
ALifeWorthEating:
19th Course: Sweets from Kyoto