glazed with kimchee and noisette butter

ponzu and kizami wasabi

tempura with Nambanzuke pickled vegetables

shiitakes and A5 Kagoshima Wagyu slice (1 pc)

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

with cured sobrasada, parsnip puree and 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, grilled pineapple 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 miso-yuzu, spiced pumpkin puree and roasted thistle mushroom with noisette butter

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

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

with tosazu and truffled honey

with ponzu sauce, miso-yuzu and wasabi kizami

with truffled sauce and wasabi kizami

3 varieties of fish

6 varieties of fish and seafood

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

flame grilled with Japanese BBQ and wasabi kizami

with garlic soy and passion fruit gel

with batasoyu sauce 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)

avocado, kimchi emulsion, pickled red onion and crispy tempura

avocado, topped with tuna, sesame sauce and raspberry teriyaki

mango, topped with flame-grilled salmon with miso-yuzu and kimchi

green apple, foie micuit, eel sauce and lime zest

marinated and tempurated, topped with 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 kalamansi foam and basil sponge cake

with matcha tea powder and citrus jellies

almond and cocoa crumble, bergamot and yuzu gel

raspberry and chocolate