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SFOTYO: 1st course: Shimaebi with flavors of Nagano forest
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SFOTYO: 2nd course: Citrus and long pepper
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SFOTYO: 3rd course: Shaved monkfish liver
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SFOTYO: 4th course: Koika cuttlefish "soba"
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SFOTYO: 5th course: Æbleskiver
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SFOTYO: 6th course: sea urchin and wild kiwi