This is a soup. Buckwheat Fish cake is made using buckwheat, mochiko, and yam. The quail's throat is mainly used for crunchy texture.
The mouth is Ranbiki (Ranbiki) wasabi. I haven't seen it on the menu recently, but the machine that removes perfume is called Lambic.
Boil the sake and let the alcohol evaporate, then place finely chopped wasabi leaves and any unused parts of the plant in an earthenware teacup, pour in the boiling sake, seal with Japanese paper and leave to cool; the liquid will be recognizable as wasabi as soon as you open it.

This was one of the things I wanted to try for the October menu. I arranged the menu by Professor Tsuyoshi Komatsuzaki, which I served at the Japanese Cuisine Research Association event in Sagami in October 1995.