Japanese Cooking Experience

Lunch: Fried rice with marinade sliced raw fish, avocado and thin sliced celery leaves and braised potato and carrot.

Dinner : Simmered Rockfish, simmered vegetables and deep-fried tofu, vinegared and dressed seaweeds, sliced cucumber and sliced persimmon and soup with mushroom and sliced Chikuwa(fish paste roll).

Delicious combination of sweet and salty abura-age (deep-fried tofu) and vinegared rice.