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