seasoning is important.

Cold capelini pasta

Rock Lobster

Avruga Caviar

Maldon Sea salt Flakes

With its signature pyramid Shaped crystals

From the Maldon in England

Black water is purified by settlement and boiling.

Slowly reduced to allow forming of salt crystals. in their unique shape.

the long absence

Wagyu Tenderloin Rossini with Periguex Sauce

With both Duck and Goose Foie Gras

Duck Stronger flavor softer texture.

Milder Flavor firmer texture.
Roasted Rack of 50 Days grain Fed Lamb

beautifully tender
Confit of Tai(red Snapper)

with Zucchini Flower and Hokkaido Scallop
Pan Fried Maine Lobster

Zucchini Flower
Panache of Seafood

Tsubugai (Whelk)

King Prawn

Hotaru ika (firefly squid)

Tai (sea bream)

Hokkigai (surf clams)
Angel Hair Mentaiko

King prawn

Hokkaido Scallop

Cuttlefish
Asparagus Risotto

With Seared Goose Foie Gras

KOBEI BEEF....

really needs no explanation...

sometimes you just need more...

Cold Angel Hair

Amaebi

Avruga
Norwegian Salmon

Knife

FAT FISH!!! literally fat... bursting with oil..

its roe is called Ikura in Japanese..

HaruCabbage

Spring cabbages...

higher water content and tender.

Malong Eel /conger eel

type of eel with a long snout.

used to make stock... lots of gelatin in them...