Three Types of Amuse-Bouche:- Tart of Red Shrimp and Bell Pepper, Beet Tuile, Chia Seeds- Corn Panipuri filled with Cashews, Chickpeas, and Chorizo- Cassava ChipsChilled Potato and Celery Root PotageAyuy RillettesWith Wine Vinegar and Olive OilChilled Oysters from SenpōshiSea Water and Citrus JellySeaweed and Oyster CreamBlack SeaweedGrilled Spanish MackerelSautéed Pine NutsShiso Leaves, Purple Shiso Flowers, NasturtiumBlack Plum and Beet SauceBraised Beef CheekTartare of Pork Trotter and Cep MushroomsBuckwheat GaletteButter-Sautéed Kihata FishVaporized Ezo AbaloneCabbage, Edamame, Pea ShootsSauce with Chicken, Clams, and Vegetable DashiRoasted Aigamo Duck from Aichi PrefectureGreen Bamboo Shoots, Snap PeasGrilled Myoga Ginger, Micro PeppersJu SauceCamembert Washed with RumMandarin JamFig CompoteSemi-Dried Shine Muscat GrapesTree-Ripened ApricotBanana and Vanilla Ice CreamGreek YogurtBasil SeedsMignardises:- Financier- Thin Crepe- Candied Kabosu- Chocolate Pecans- Matcha Almonds
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