SnobberyTales:
1st Course: Langoustine with flavors of Nagano forest
SnobberyTales:
2nd Course: Citrust and long pepper
SnobberyTales:
2nd Course: Citrust and long pepper
SnobberyTales:
3rd Course: Shaved monkfish liver on sourdough
SnobberyTales:
3rd Course: Shaved monkfish liver on sourdough
SnobberyTales:
4th Course: Koika cuttlefish "soba"
SnobberyTales:
5th Course: Sea urchin and wild kiwi
SnobberyTales:
6th Course: Tofu, just steamed with wild walnuts
SnobberyTales:
7th Course: Scallop dried for two days, beech nuts, and kelp
SnobberyTales:
8th Course: Hokkori pumpkin, cherry wood oil, and salted cherry blossoms
SnobberyTales:
9th Course: Black garlic flower
SnobberyTales:
10th Course: Roots and starches with ginger
SnobberyTales:
11th Course: Wild duck and matsubusa berries
SnobberyTales:
12th Course: Yeast and turnip cooked in shiitake
SnobberyTales:
13th Course: Rice
SnobberyTales:
15th Course: Sweet potato simmered in raw sugar all day
SnobberyTales:
16th Course: Wild cinnamon and fermented mushroom
SnobberyTales:
Gift: Fermented leeks and rose petals