- Tamagoyaki with baby sardines and spring onion
- Fried calamari with ginger and soy sauce
- Fried wonton with avocado and shrimp
- Wagyu cube steaks with ponzu and grated daikon radish
- Imomochi, mashed potato ‘mochi’ with sweet and salty sauce
- Cream Cheese tofu with tarako and slices of baguettes
- Beer and shiso mojito
* Please understand the class menu will change slightly due to seasonality of ingredients.