Japanese Cooking
- Steamed glutinous rice with tile fish
- Rice-dumpling with pork wrapped in bamboo leaves
- Grilled Sea Bream Stuffed with Wakame Seaweed and Bamboo Shoots and Topped with Pepper Leaf-Buds Miso
- Bowl of Cold Delicacies
- Rice Porridge with Sweet Potatoes
- Conger Eel Sushi
- Sea Bream Sushi Wrapped in Bamboo Leaves Pickled Ume Flavor
- Fried Chicken With Yam Batter
- Seafood Salad
- New Year's Dish(2000)
- Cuttlefish Dressed in Entrails, Yuzu Flavor
- Broiled Ayu After Drying Overnight
- Beef and Potatoes Seasoned with Soy Sauce and Sugar
- Fish and Crab Meat Cakes Served with Turnip Sauce
- Steamed egg custard with squash paste
- Sea Bream Rice
- Sesame Tofu
- Steamed Egg Cake Topped with Fish
- Seasoned and Dried Sillaginoid
- Chilled Eggplant
- Turnip stuffed with citron-flavored shrimps, sea eel and ginkgo nuts
- Stewed Beef Shank and Spring Potatoes
- Steamed Cuttlefish Stuffed with Rice Grilled with Soy Sauce
- Spicy Cutlass Fish
- Potato and Eel Cake
- Grilled Beef Tenderloin Layered with Liver Paste, Japanese Style
- Baked Minced Chicken Cake(New Year's Dish)
- Chopped Abalone
- "Matsumae"-Style Porcupine Fish Platter Garnished with Rape Blossoms
- Conger Eel Soup
- Broiled Sea Bass with Polygonum Dressing
- Grilled Eggplant Served with Seafood Sauce
- Conger Eel Cooled with Egg and Burdock
- Tilefish and Chrysanthemum Salad
- Duck Cooked and Served in an Earthen Pot
- Menu for food packed in jubako
- Thinly Sliced, Slightly Cooked Yellowtail with Savory Sauce
- Picnic Lunch to Take to View Cherry Blossoms
- TSavory Tofu with Sea Urchin Sauce
- Rock Trout Rolls
- TWater-Peony-Style Bracken-Starch Cake Served with Clear Sauce
