Please kindly take note that the menu might be changed without prior notice.
Kuri Gani 栗蟹
Lightly Poached Japanese Seasonal Tomato Stuffed with Helmet Crab Meats, Diced Fennel and Celery Accompanied with Rausu Kombu Jelly and Topped with Oscietra Caviar
Japanese Sweet Corn on Homemade Corn Bread Topped with Sour Cream and ‘Bafun Uni’ Sea Urchin
Slow-Cooked Sakoshi Bay Oyster with Champagne Vinegar, Paprika Oil and Diced Shallots Coated with Oyster’s Juice Gelatin
Deep-Fried Young Sweet Fish Wrapped with Kadaif Noodles Served with Spicy Mayonnaise Sauce
Sliced White Trevally Smoked with Applewood Served with Chef’s Special Sauce Consists of Eggplant, Cashew Nuts, White Bean Paste and Sherry Vinegar
Sliced Steamed Abalone Over a Bed of Winter Melon Cooked with ‘Katsuo’ – Bonito Dashi
Anago Ee Mushi 穴子飯蒸し
Steamed Sea Eel on Japanese Rice Wrapped in Bamboo Leave Served with Shansho Pepper and Homemade Sauce
Bouillabaisse Ise Ebi 伊勢海老
Steamed Lobster and Seasonal ‘Ainame’ - Fat Greenling with Crispy Sizzling Rice in ‘Bouillabaisse’
Sumiyaki Wagyu 和牛炭焼き
Charcoal-Grilled Special Selected Wagyu Ribeye Served with Seasonal Sweet Pepper, Pearl Onions, and Natural Beef Jus
Choice of Dessert 甘味
Seasonal Peach with Homemade Sherbet and Merengue Topped with ‘Gyokuro’ Green Tea Powder
Young Ginger Mousse on Spouge Cake in Dark Chocolate Cylinder Topped with Chocolate Ganache Served with Homemade Brown Rice Ice Cream
*Please kindly take note;
The photos shown here are samples only.
The ingredients might be varied.
*Please let us know if you have any dietary restrictions when you make a reservation.