Lunch: French bistro in Kitano, Kobe
Champignon mushroom pate, sliced duck breast with balsamic vinegar
Bread
Pate with pickled tomato
Seafood salad
Spanish pork
Calf cheek
poêlé
Pistachio ice cream, chocolate strawberry mousse with ram sauce
Dinner:
Deep‐fried tofu bowl with egg and spinach
Snack: Donut, Red bean bread from Kimuraya
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