Vegetarian gyoza with wombok, water chestnuts and garlic chives served with soy and vinaigrette dressing with ra-yu. Yuzu miso dengaku served on charred eggplant. Skewered Teriyaki Tofu with white spring onion served with Sansho pepper. Stir-fried king oyster mushroom with winter bamboo and sugar snaps cooked with Yuzu pepper and sweet soy. Matcha cream caramel (non-dairy).