#Amuse Bouche- Cherry Tomato & Burdock: A burst of sweet and acidic tomato melds with the earthy, aromatic notes of burdock.- Hamachi Sashimi with Cuttlefish Crisps: The buttery, rich hamachi contrasts with the brittle, airy crisp of the cuttlefish.- Beef Tartar: Finely minced, tender beef is seasoned with a sauce that carries a subtle, spicy heat.#Hokkaido Oysters with Tomato JellyPlump, sweet oysters are topped with a bright, acidic tomato jelly, balancing their inherent brininess.#Deep Sea Pond Fish with Green Apple Slices and Okinawa Sea Grape SaladFlaky, delicate fish is paired with the sharp tartness of green apple and the briny pop of sea grapes.#Sea Urchin and Crab Crème BrûléeA savory custard infused with the distinct umami of sea urchin and crab, finished with a brittle, caramelized top.#Whole Hokkaido Scallop with BouillabaisseThe scallop presents a firm, seared exterior, resting in a deeply aromatic and concentrated fish broth.#Grilled Tai with White Wine Sauce and Salmon RoeThe tai's skin is rendered to a pronounced crispness. A rich, tangy white wine sauce and the salty burst of salmon roe accompany it.#Yuzu Lime SorbetA palate-cleansing sorbet with the sharp citrus of yuzu and lime, balancing bracing acidity with a light sweetness.#Slow-cooked Wagyu Beef Cheek, Wrapped in Onions and Served with Miso SauceThe beef cheek is gelatinous and fork-tender. Sweet, softened onions and a deeply savory miso sauce complement its richness.#Botan Shrimp RisottoThe rice is cooked to a firm, central core, steeped in a seafood-infused broth. The botan shrimp offer a sweet, resilient chew and all crispy.#White Peach Parfait Panna CottaA silken, creamy panna cotta carries the fragrant essence of white peach, all natural white peach!, with a restrained sweetness.#Petit FourA selection of small, concluding bites.…查看更多
