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	Three kinds of exotic mushroom in parchment: King Mushroom, Lion Mane Mushroom and Morel. With ponzu sauce.	Marinated honeydew with home made vanilla ice cream.	Northern Lights roll; marinated scallop and masago in cucumber; Spanish mackerel; edge-of flounder	Dungeness crab meat with julienne vegetables and mushrooms topped with white miso sauce and broiled in the shell.	Steamed Japanese eggplant salad in chilled dashi with green onion, ground ginger and bonito shavings	Special dessert made with kinoko cake (dried soybean cake), milk custard with chopped strawberries, blueberry, mango and honeydew melon.	Spicy tuna appetizer salad with marinated "Big Eye" tuna, red pepper, masago (smelt roe) and dark red spicy sprouts.	Northern Lights roll (mango, avocado tempura, and asparagus rolled in paper-thin cucumber; hirame ungawa (flounder fin), toro, Spanish mackerel and Japanese sardine	Deep fried tofu in sweetened dashi broth topped wih green onion, spiced daikon, ginger and dried bonito flakes.