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Three Course
Six Course
298
Amuse Bouche
sea trout crispy sushi
zucchini fritter and bee pollen aioli
Egg Toast
caviar and herbs
Yellowfin Tuna
soba cha ponzu, kolrabi and camelina oil
Green Asparagus
morel mushroom, vin jaune and chives
Black Sea Bass
sumac tsukudani, fiddlehead ferns, hakurei turnip emulsion
Charred Duck Breast
lovage, horseradish and sakura blossoms
Black Forest
almond, cherries, vanilla cream and devil's food cake

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