Vapored sea bream with yuba sashimi, endou mame, and yuba herb sauce in the foreground. Behind that, a vegetable ragout, Daian Shibazuke pickles, carrot rapée with marinated mushrooms and a mini chawanmushi. On the left, some freshly made bread rolls and a tofu 'tiramisu' with fruit.
View: Heian Jingu garden, from the shrine's Ceremony Hall
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