Japanese savory egg custard topped with Hokkaido uni and Royal Ossetra Caviar

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• 30g                                                                                           >> 95
• 125g                                                                                         >> 345
• 250g                                                                                         >> 495

Bluefin tuna with pickled wasabi stem topped with micro shiso

Honey soy cured scallop with sunchoke citrus consommé and galangal oil 

Sticky rice stuffed wings with Baika caviar and candied lemon skin 

Japanese A5 Wagyu with soy sauce cured egg , topped with micro mizuna

Served with an onsen egg

• ADD PORK BELLY                                                                             >> 8
• ADD TRUFFLE                                                                                   >> MP

Japanese A5 Wagyu tenderloin served on milk bread with black truffle mayonnaise

Japanese-style creme caramel, rhubarb, sorrel meringue and sakura blossom jelly

Cocoa nib mousse and soba-sesame crunch, malted barley cream and black vinegar caramel