We have added the dish "Sakigake" (water clam) and "Kuruma prawn washing" (Master: Udagawa Sumio of the Koshuya Cooking Association (Nihonbashi, Tokyo Kaikan Mitsukoshi Nihonbashi Sales Office)).

We have added Surinagashi (Pureed soup) (Master: Mr. Sumio Udagawa of the Koshuya Cooking Association (Nihonbashi/Tokyo Kaikan Mitsukoshi Nihonbashi Sales Office)).

Added new dishes: Red eggplant daigo tea cloth, Sweet potato morning glory bun, Eel and Hachiman roll, Chilled duck garnish, Japanese lantern egg, Seared sushi, and Ayu-tade-yaki (Mr. Sumio Udagawa, Master of the Koshuya Cooking Association (Nihonbashi/Tokyo Kaikan Mitsukoshi Nihonbashi Sales Office)).

We have added a sample of the professional's "This technique!": Sweet shrimp and scallop yolk with vinegar (Technical Director Koji Matsunaga, Japanese chef Masatomo Rokushinkai (Marunouchi Tamasaka)).

Professional "This technique!": Thin bean and kudzu sauce (with shrimp Fish cake, carrots, angelica tree, and mochi) (by Hiroshi Ikawa, Japanese cuisine restaurant Hanakaede, Nihonbashi) has been added.

Seasonal course meal: Late summer hospitality for September (Nagatsuki) (Master, Koshuya Hosei-kai, Mr. Sumio Udagawa (Nihonbashi, Tokyo Kaikan Mitsukoshi Nihonbashi Sales Office)) has been added.

We have added the Conger Eel Somen (by Shoji Seiichi of the Kato-ryu Wakakoma-kai (Ome, Kanpo no Yado Ome)).

We have added Conger Eel Sushi (by Shoji Seiichi of the Kato-ryu Wakakoma-kai (Ome, Kanpo no Yado Ome)).

New dishes have been added: Fried young sweetfish with taro miso, Fried Fish cake with bamboo shoots and shrimp stuffing, and Fried Fushimi chili peppers (by Shoji Seiichi of the Kato-ryu Wakakoma-kai (Ome, Kanpo no Yado Ome)).

We have added the Dainagon Awa (Katō-ryū Wakakoma-kai member Shoji Seiichi (Ome, Kanpo no Yado Ome)).

We have added Fukuko Kinomeyaki and Unagi Hachimanmaki (by Shoji Seiichi of the Kato-ryu Wakakoma-kai (Ome, Kanpo no Yado Ome)).

We have added the Conger Eel Somen (by Shoji Seiichi of the Kato-ryu Wakakoma-kai (Ome, Kanpo no Yado Ome)).

We have added a sample recipe for the Professional "Basics!": Tachiuo (Sweet potato Daiharagiage) (by Maeda Shoichi, Head Chef at Okunitama Shrine Wedding Hall).

プロの「基本！」：鯛・香味野菜白扇揚（チアシード　ドレッシング）（（青山・花・味兆） 料理長 生井卓 氏）を追加しました。

鱧子・根芋浸し（華刀流若駒会 庄司誠一 氏（青梅・かんぽの宿青梅））を追加しました。

無花果養老羹（華刀流若駒会 庄司誠一 氏（青梅・かんぽの宿青梅））を追加しました。

焼雲丹・夏野菜あちゃら（華刀流若駒会 庄司誠一 氏（青梅・かんぽの宿青梅））を追加しました。

穴子糝薯糸巻（関西調理師永朋舎 清水祐治 氏（南麻布　終夜灯））を追加しました。

山椒入り栄螺、香茸に鼈甲玉子、フォアグラ百合根、青梅・鱧、蛸小倉煮、才巻・白アスパラ、鰻・牛蒡（関西調理師永朋舎 清水祐治 氏（南麻布　終夜灯））を追加しました。

石垣里芋利久寄せ、伊勢海老具足煮、茄子瑠璃煮（関西調理師永朋舎 清水祐治 氏（南麻布　終夜灯））を追加しました。