grilled Japonica eel w/ sauce
4 whole pieces of Iwashi (sardine)
Japanese hotpot for 2/3 p
Smoked Salmon
2 fillets perch
dried capelin with roe
2 fillets black cod in ricewine sauce
Hokkai Kioke miso
2 fillets perch in ricewine sauce
4 salted and dried sardines
Thermobag ‘ Blanco’ 45 x45 cm
2 fillets of salted mackerel
fatty tuna for sashimi
3 slices salmon
seaweed salad