Japanese hotpot for 2/3 p
lean tuna for sashimi
8 shrimps (300g)
3 slices cod
thin flakes of skipjack tuna
very fatty tuna for sashimi
seaweed salad
4 whole pieces of Iwashi (sardine)
2 pieces
seabass for sashimi
4 salted and dried sardines
Seaweed marinated in soy sauce
2 fillets perch in ricewine sauce
10 pcs breaded shrimps
salmon belly parts