When we were seated in came two little Japanese women, in full native costume, bearing a service of tea. The cups and saucers were of a most delicate blue and white ware, with teapot to match. Our first cup was taken standing in deference to a Japanese custom where all drank to the host. Then followed saki in little artistic bottles and saki cups that hold not much more than a double tablespoonful. Saki is the Japanese wine made of rice, and is taken in liberal quantities. At each serving some one drank to some one else, then a return of the compliment was necessary. Having always heard that Orientals turned menus topsy-turvy we were not at all surprised when the little serving women brought to each of us two silver plates and set them on our trays. These plates contained what appeared to be cake, one seeming to be angel food with icing, and the other fruit cake with the same covering. With these came bowls of soup, served in lacquer ware, made of glutinous nests of swallows, and also a salad made of shark fins. We ate the soup and salad and found it good, and then made tentative investigation of the "cake." To our great surprise we discovered the angel food to be fish and the "icing" was shredded and pressed lobster. The "fruitcake" developed into pressed dark meat of chicken, with an icing of pressed and glazed white meat of the same fowl. Following this came the second service of tea, this time in cups of a rare yellow color and beautiful design, with similar teapot. The next course was a mixture of immature vegetables, served in a sort of saute. These were sprouting beans, lentils, peas and a number of others with which we were unfamiliar. The whole was delicately flavored with a peculiar sauce. After a short wait, during which the saki bottles circulated freely, one of the women came in bearing aloft a large silver tray on which reposed a mammoth crayfish, or California lobster. This appeared to be covered with shredded cocoanut, and when it was placed before the host for serving he was at loss, for no previous experience told him what to do. It developed that the shredded mass on top was the meat of the lobster which had been removed leaving the shell-fish in perfect form. It was served cold, with a peculiar sauce. Now followed the piece de resistance. A tub of water was brought in and in this was swimming a live fish, apparently of the carp family. After being on view for a few minutes it was removed and soon the handmaidens appeared with thinly sliced raw fish, served with soy sauce. Ordinarily one can imagine nothing more repulsive than a dish of raw fish, but we were tempted and did eat, and found it most delicious, delicate, and with a flavor of raw oysters. Next came the third service of tea, this time in a deep red ware. Then came a dessert of unusual flavor and appearance, followed by preserved ginger and fruit.