Six-Course Dinner Tasting

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Amuse Bouche
sea trout crispy sushi
sea urchin, salted butter and yuzu
lemongrass kombua tea

Caviar
meyer lemon gelée, crème fraîche and chervil

Yellowfin Tuna
soba cha ponzu, kohlrabi and camelina oil

Norwegian King Crab
nishiki rice, vermouth butter, nori and dill

Halibut
herbal butter, fennel gremolata, sunflower ajo blanco

Wagyu Striploin
purple cabbage, horseradish, red port-sake reduction

Passion Fruit Flower
hazelnut dacquoise, passion fruit jus