Six-Course Dinner Tasting

298

Amuse Bouche
sea urchin, three year tamari and crispy rice
trout-oyster tartare, buckwheat crepe and soba cha aioli
aged comté cheese and truffle fritter

Caviar
scallops, savoy spinach and daikon-bonito jus

Kanpachi
curry leaf gelée, myoga ginger, coconut-sudachi infusion

Morel Mushroom Ravioli
hoja santa, spigarello and sherry fondue

Black Sea Bass
guanciale, sour cabbage broth and camelina

Wagyu Strip Loin
creamed brussels sprouts, maitake and horseradish

Dark Chocolate
passionfruit, bitter caramel, cocoa