Japanese hotpot for 2/3 p
4 whole pieces of Iwashi (sardine)
5 pcs of dried horse mackerel
2 slices yellowtail
seared skipjack
4 sardines dried in sweet soy sauce
salmon for sashimi
Boiled octopus tentacles
110g salted pollack roe
whole squid for sashimi
thin flakes of skipjack tuna
horse mackerel for sashimi
2 fillets mackerel in miso sauce
lean tuna for sashimi
13 squid balls