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茨城の鮑（肝と和歌山の白味噌のソース）
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鮑の出汁と天草の赤雲丹
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鮑の貝柱
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蛸の塩茹で
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ムツの炙り（鼈の出汁と柑橘の煮凝りとカイワレの和え）
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新物のイクラと赤酢の酢飯
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秋刀魚の炙り
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鯛のお出汁
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血合いぎしの中トロ（厚岸）
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大トロ
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あおり烏賊（三浦）
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クエ（三浦）
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白甘鯛（愛媛）
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勘八（愛媛）
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鬼鯵（淡路）
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アカザエビ（三浦）
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新子
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赤身
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鯵（愛媛）
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蛤のお出汁
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赤雲丹（愛媛）
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穴子
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玉子焼き
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