SCALLOP
Fresh Icelandic Queen Scallop served with smoked cod roe, wasabi dill oil, and champagne vinaigrette.
KING PRAWN
Tempura King prawns served with sweet melon balls, yuzu jalapeno dressing, and wakame.
WAGYU BEEF TATAKI
With truffle Matsuhisa dressing, foie gras mousse, and daikon.
MUSSLES
In creamy rock crab broth and coconut.
YUZU SCALLOP / TUNA / VOLCANO LANGOUSTINE MAKI
Langoustine tartare, 7 spices, and chili on top of a salmon and cucumber maki.
LIGHTLY SALTED COD
Served with soba noodles in a langoustine broth, smoked haddock brandade, and matcha butter.
BEEF RIBEYE
The perfect balance between fat and meat with small potatoes and smoked chili béarnaise.
DESSERT PLATE
WARM CHOCOLATE CAKE - filled with chocolate, served with strawberries and vanilla ice cream.
WHITE CHOCOLATE CHEESECAKE - served with brow sugar meringue, sorbet, and passion fruit sauce.
YUZU CHAWAN MUCHI - with fruit salsa and coconut foam.
SORBET SELECTION - served with exotic fruits.