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The food was terrific, although the server didn't seem to know the intricate details of ever course that he served. The menu and all explanations were in Japanese, but I've done my best to translate all of the courses here. They are: COURSE 1 - Otoushi (御通し - Appetizer): Kamasu No Yakishimo (梭魚の焼霜 - Barracuda grilled with skin intact) Horenso To Kiku Ae (法蓮草 菊和え) COURSE 2 - Ojunsai (御旬菜 - Antipasto): Kaki No Goma Kake (柿 胡麻掛け) Nama Shirasu (生しらす) Tachiuo Temari Sushi (太刀魚手毬寿司) Tako No Yawaraka Ni (タコ柔らか煮) Icho No Satsuma Imo (薩摩芋) Renkon Mochi (蓮根前餅) Ginnan (銀杏 - Gingko Nut) COURSE 3 - Owanmono (おわんもの - Soup): Dobinmushi (土瓶蒸し) with: Hamo (鱧 - Pike Conger) Matsutake (松茸) Mitsuba (三つ葉) Sudachi (酢橘 - Sudachi Citrus Fruit) COURSE 4 - Otsukuri (御造り - Sashimi): Tai No Usuzukuri (鯛薄造り - Thinly sliced Sea Bream) Hon Maguro (本鮪 - Bluefin Tuna) Sawara (鰆 - Japanese Spanish Mackerel) Taira-gai (平貝 - Pen-shell) COURSE 5 - Ohutamono (御蓋物 - Soup): Anago (穴子 - Conger Eel) Nasu (茄子 - Japanese Eggplant) Chingensai (チンゲン菜 - Bok Choy) COURSE 6: For her: Tai & Maki Ebi No Houba Yaki (鯛と巻海老の - Red Sea Bream & Japanese Tiger Prawn cooked with Hoba Miso on top of a Magnolia Leaf ) For him: Kensan Wagyu Beef Houba Yaki (県産和牛ロース朴葉焼き - Kensan Wagyu Beef cooked with Hoba Miso on top of a Magnolia Leaf) Kuri (栗 - Chestnut), Mukago (零余子 - Japanese Yam Bulb), Yurine (百合根 - Lily Bulb) COURSE 7 - Osuzakana (御酢肴): Watari-gani with Lemon Julet (ワタリガ二とレモンジュレ - Blue Swimmer Crab with Lemon Jelly) Kikuna (菊菜 - Crown Daisy) Tonburi ("Vegetable Caviar" - boiled broom cypress seeds) COURSE 8 - Gohan Mono (御飯物 - Rice): Okayama-ken San Kome "Kinumusume" Koyo Tai Kamameshi Dashi Chazuke (岡山県産米きぬむすめ紅葉鯛釜飯出汁茶図家 - Dashi Chazuke with Sea Bream with Okayama Rice) Tsukemono (漬物 - Pickled vegetables) Dashijiru (だしじる - Dashi Soup) COURSE 9 - (御水菓子 - Dessert) Pione (ピオーネ - Pione Grape) Shine Muscat (シャインマスカット - Shine Muscat Grape) Ringo (林檎 - Apple) Kabocha Yaki Pudding (南瓜焼プリン - Baked Kabocha Pumpkin Pudding) Kaki (柿 - Persimmon)