DINNER

amuse bouche

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hokkaido scallop

egg white pearl ⋅ fennel ⋅ dashi broth

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japanese hairy crab

cherry tomato ⋅ finger lime ⋅ yumberry dressing

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duck consommé

ginseng ⋅ tangerine peel ⋅ honey bean

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4 days aged croaker fish

miso ⋅ smoked butter ⋅ lemon grass

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m7 beef flap meat

oolong tea jus ⋅ seasonal vegetable ⋅ mushroom soil

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cinnamon biscuits

green apple sorbet ⋅ custard ⋅ walnut

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coffee or tea

petit fours

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*all herbs are organically grown in our garden and are picked fresh daily

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amuse bouche

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red crab

dashi jelly ⋅ salmon roe ⋅ avocado

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A4 beef carpaccio

baby onion ⋅ arugula oil ⋅ beef tea

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jerusalem artichoke soup

crispy ham ⋅ white asparagus ⋅ winter truffle

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amadai fish

semi dried tomato ⋅ anchovy ⋅ confit lemon

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stuffed yellow chicken

chicken jus ⋅ mushroom ⋅ tiger prawn

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honey comb cake

rhubarb sorbet ⋅ pineapple jam ⋅ coconut tuile

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coffee or tea

petit fours

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*all herbs are organically grown in our garden and are picked fresh daily

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