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Three Course
Six Course
298
Amuse Bouche
sea trout crispy sushi
sweet pea and parmesan fritter
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
Wagyu Strip Loin
broccoli, mimolette jus and dill
Rhubarb
kaori matcha, yuzu, rose

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