Chef's Menu
98 per person
full table participation required
62 beverage pairing
crudo
oyster & razor clam
passion fruit, chili lime
yellowtail 9pp
“kewpie” mayo, shiso bed
add uni 9
dim sum tower
honeynut squash dumplings
fermented black pepper,
pepitas, sage
shrimp
chives, cilantro, citrus chili
lobster
beurre blanc, chives
add petrossian caviar... 24
*menu is subject to change
broccoli 20
pesto, chimichurri, spring garlic
mushrooms 22*
parmesan, pine nuts, sancho pepper
morels 36
gnudi, comte, basil fondue
third base
butterfish
miso, cippolini onions, crispy leeks
gold bar squash
nasturtium vinaigrette
beef miyazaki
pickled tokyo turnip, yuzu soy
add japanese uni... 18
mushroom
ricotta gnudi, parmesan cheese
sweets
sticky toffee pudding
crème fraîche ice cream,
candied pecans
warm ma·déleines
chocolate, coconut
chocolate pot de crème
raspberries, basil
