Ranking

Pot-au-feu

Char siu wrapped in watercress and dressed with mustard

Mini carrots pickled in miso

Steamed Chinese cabbage mille-feuille

Dried Sakura Shrimp and Rape Blossoms

Gyuchazuke

Scalloped skewer

Milk curry marinated

Scallops and cucumbers dressed in vinegar

Oysters with Wenzhou

Tomato and galli vinegared food

Tuna with Yam Sauce

Amberjack with scallion oil

Moroheya's Sunla Soup

Endive and olive shiso leaf paste