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).