Japanese hotpot for 2/3 p
salmon caviar
aosa (monostroma) from Japan
seabass for sashimi
2 pieces breaded sardines
2 mackerel fillets dried in sweet soy sauce
whole squid for sashimi
8 shrimps (300g)
2 fillets cod in sweet miso sauce
2 slices salmon in ricewine sauce
2 fillets perch in ricewine sauce
2 pieces mackerel fillets in Korean miso sauce
Seafoodmix
4 whole pieces of Iwashi (sardine)
marinated mackerel for frying