Ranking

Sayori's mille-feuille tailor

Flora and spinach gratin

Sauteed chicken thighs with red and green chili peppers in chopped sauce

Caviar and shallots cappelini

Stir-fried celery and squid in jade sauce

Clam soup base

Cabbage salted tea

Tomato and beef soup

Stir-fried lily root with butter

Daikon radish steak

Grilled salmon

Grilled golden-eyed snapper with rose salad

Baked apple

Served with celery and shiso leaves salad, plum dressing and assatsuki

Accordion cucumber