- Bread made with rye- Trout tartare- Medium fatty tuna with yuzu confit and tofu cream- Red shrimp langoustine with watercress and calamansi accents, topped with Oscietra caviar- Bread infused with aonori (green seaweed)- Charcoal-grilled sweetfish with fragrant sansho pepper and seasonal vegetables- Roasted European blue lobster with shell, served with carrot, mimolette, and rib salt wine sauce(Main)- Wagyu fillet with Inca potatoes(Dessert)- A surprising chocolate tart- Yuzu and bonito flakes ice cream
We use cookies on this site to enhance your user experience.
