glazed with kimchee and noisette butter

ponzu and kizami wasabi

dry-aged beef with smoked eel, cured egg yolk, foie gras and toasted brioche bread

with trotters stew and cured sobrasada, sweet potato puree and hoisin demi glace (4 pcs)

red prawns with coral juice, fennel salad and yuzu air (4 pcs)

cauliflower and shitake mushrooms, truffled ponzu and Medjoul dates (4 pcs)

yakiniku sauce, ginger mayonnaise and spiced mango

kimchee emulsion, namasu cucumber and raspberry teriyaki

roasted with honey and ponzu, feta cheese and sesame emulsion

cooked at low temperature, Japanese bbq demi glace, osmosed pineapple tartar with fresh herb juice and crispy potatoes (2 pcs)

with toasted butter, red prawns tartare, lime emulsion and pickled red onion (2 pcs)

pickled cucumber, ginger emulsion, truffled honey and spiced crispy tempura (2 pcs)

glazed with yuzu teriyaki, spiced pumpkin puree and flame-grilled pakchoy

parsnip emulsion, Japanese barbecue glaze, flame-grilled asparagus and black truffle powder

with truffled olive parmentier, glazed mushrooms and Japanese bbq demi glaze (110g)

truffled ponzu and mandarin gel

truffled sauce and wasabi kizami

from the fish market (9 cuts)

from the fish market (18 cuts)

marinated with Asian dressing, cured egg yolk and glazed shitake mushrooms

with miso-yuzu and kimchee emulsion, avocado and passion fruit gel

with miso-yuzu and kimchi

(Akami)

with Japanese bbq and glazed shitake mushrooms

sesame sauce and kizami wasabi

with foie micuit and truffle powder

with garlic soy and kizami wasabi

with ginger emulsion and pickled red onion

with miso-yuzu, kizami wasabi and ponzu

with garlic soy and passion fruit gel

with foie and apple

avocado slices with sesame sauce and raspberry teriyaki

8 pieces (Trust game between the customer and the Chef)

with avocado, kimchi emulsion, pickled red onion and crispy tempura

avocado, sesame sauce and raspberry teriyaki

with mango, miso and eel sauce

green apple, foie micuit and lime zest

marinated and tempura, avocado and lime emulsion and sweet chili peppers

pickled cucumber, smoked chili emulsion and spiced crispy tempura

avocado, topped with bluefin tuna, ginger emulsion and truffle powder

tempurated on the outside, mango, avocado, pickled cucumber, caramelized shitake mushrooms and sesame sauce, raspberry teriyaki sauce

with white chocolate ganache and yuzu

with matcha tea powder and citrus jellies

almond and cocoa crumble, bergamot and yuzu gel

raspberry and chocolate