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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: DSCF7349
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SFOTYO: DSCF7350
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SFOTYO: 5th course: Æbleskiver
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SFOTYO: 6th course: sea urchin and wild kiwi
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SFOTYO: 7th course: Tofu, just steamed with wild walnuts
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SFOTYO: 8th course: scallop dried for two days beech nuts and kelp
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SFOTYO: 9th course: Hokkori pumpkin cherry wood oil and salted cherry blossoms
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SFOTYO: 10th course: Garlic flower
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SFOTYO: 11th course: Roots and starches with ginger
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SFOTYO: 12th course: WIld duck and matsubusa berries
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SFOTYO: 12th course: WIld duck and matsubusa berries
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SFOTYO: 13th course: Yeast and turnip cooked in shiitake
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SFOTYO: 14th course: Rice
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SFOTYO: 15th course: Sweet potato simmered in raw sugar all day
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SFOTYO: 16th course: Wild cinnamon and fermented mushroom