NEW OMAKASE

Spotted Prawn with Foie Gras @izukiorlando

It was hard to pick a favorite and the execution was close to impeccable.

The chef behind the menu has worked in multiple Michelin Star kitchens in NYC & LA. His experience is reflected on the menu.

It was a combination of tradition and innovation with high end western ingredients like Foie Gras, Caviar & Truffles.

There were several courses with the use of truffle. I love truffle, but I’d suggest not to overuse it.

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