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 and Santa Barbara Uni
USDA Prime Ribeye Tataki marinated with house-made citrus sauce
USDA Prime Outside Skirt cut served with seared onions, asparagus, glazed with house-made ponzu sauce
USDA Prime Hanger cut “often praised for its flavor," served with compound butter (cooked with various spices, herbs and other flavorful ingredients)
Ponzu-marinated tomatoes and cucumbers drizzled in basil sauce
Pan Seared Scallop, truffle butter sauce, served with crispy toasted French baguette
USDA Prime Ribeye Cap with sesame radish
Alaskan King Crab served on an endive, topped with ponzu jelly and tobiko caviar
USDA Prime Center cut of the Ribeye served with a sweet and tangy una-plum 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, spinach, kimchi, 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 and chocolate crumbles
Blend of Butterfly Pea Flower Tea and Japanese Yuzu
Crab served with yakiniku sauce infused with truffle, crispy nori cracker and Santa Barbara Uni
Japanese oyster topped with ponzu jelly and Arima Sansho pepper
Deep Fried Lobster Claw served with rich white sesame sauce
Seared Tiger Prawn served with tangy mayo and garnished with snow peas
Ponzu-marinated tomatoes and cucumbers drizzled in basil sauce
Pan Seared Scallop, truffle butter sauce, served with crispy toasted French baguette
Freshly caught black cod, pan-seared and served with snow pea and ozu (citrus-based) sauce
Crab served on an endive, topped with ponzu jelly and tobiko caviar
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 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 Spot Prawns brushed with truffle soy and topped with tobiko caviar
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