Our USDA Prime sourced meats are specifically chosen based on the marbling and the age of the cattle, prepared with special techniques to deliver an unforgettable texture and taste profile with each bite throughout the course.
Blend of Butterfly Pea Flower Tea and Japanese Yuzu
USDA Prime Ribeye Tartare served with yakiniku sauce infused with truffle, crispy nori cracker, topped with fresh uni
Miyazaki A5 Wagyu served with ponzu jelly and arima sansho pepper
USDA Prime Hanger cut served with a potato purée, crispy brussels sprouts, and unaplum sauce
Gold Grade American Wagyu Short-rib served with a boursin yakiniku sauce
Pan-seared zucchini served with an asparagus aioli
Pan Seared Scallop, truffle butter sauce, served with crispy garlic toast
White cod served with house Worcestershire sauce
18 layered potato gratin topped with premium Kaluga caviar and crème fraiche
USDA Prime Chateaubriand glazed with a bordelaise sauce
A5 Wagyu from the Miyazaki prefecture, famous for the high degree of marbling and extraordinary depth of flavor, perfectly sliced, cooked to perfection, and served with poached egg.
Bone Marrow Rice loaded with prime beef cuts, crispy nori, kimchi, cordyceps, egg yolk, and garnished with sesame seeds. Served in a hot stone bowl, each mouthwatering bite will leave an explosion of flavor
A sweet and citrusy tart served with matcha, strawberry bits, and chocolate crumbles
Blend of Butterfly Pea Flower Tea and Japanese Yuzu
Dungeness crab served with yakiniku sauce infused with truffle, crispy nori cracker, and topped with fresh uni
Japanese oyster topped with ponzu jelly and arima sansho pepper
Deep Fried Lobster Claw served with house cocktail sauce
Seared Tiger Prawn served with tangy mayo
Pan-seared zucchini served with an asparagus aioli
Pan Seared Scallop, truffle butter sauce, served with crispy garlic toast
White cod served with house Worcestershire sauce
18 layered potato gratin topped with premium Kaluga caviar and crème fraiche
Fresh Lobster Tail served with compound butter (cooked with various spices, herbs and other flavorful ingredients)
Savory Fried Crab Cake served with a
creamy snow pea aioli sauce
Creamy and savory pasta complemented with delectable bites of lobster
A sweet and citrusy tart served with matcha, strawberry bits, and chocolate crumbles
*Note that any tasting course dish can be added on as well
A creamy Japanese egg-steamed custard topped off with lobster
Fresh Tiger Prawns served with a house cocktail sauce
Black Angus Beef Tongue mixed with yuzu kosho and lemon scallions
Tender duck breast seared and baked to perfection, served slightly crispy with house-made Una-plum sauce
Velvety, rich, and buttery duck liver served with balsamic vinaigrette
USDA Prime Ribeye Tartare served with yakiniku sauce infused with truffle, crispy nori cracker, topped with fresh uni
Miyazaki A5 Wagyu served with ponzu jelly and arima sansho pepper
Japanese A5 Wagyu Steak Cut (2.5 oz) served with white sesame sauce
Seasonal Japanese oyster topped with ponzu jelly and arima sansho pepper