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slices from fresh raw yellowtail served with wasabi and daikon radish, 50 g
nigirizushi with avocado, shiitake mushrooms, konyaku and egg omelette tamagoyaki, gunkan nattó, uramakizushi with plum and fresh shiso leaf, coated with sesame and tempura crunches, kappamaki
Japanese style poached french duck breast, served on deep fried eggplant, 170 g
