Lightly cooked salmon with cucumber, curry oil, fresh cheese and jalapeno sorbet
Sea bass tartare, cashew and truffle cream, ponzu quinoa and smoked avocado ice cream
King crab salad with parmesan, green tomato – nori jam and daikon
Fried cauliflower with miso sauce, steamed leek, chestnut and fresh truffle
Spicy tuna, fermented hot sauce, avocado, crunchy tempura
Gilt head bream, truffle mayo, avocado, potato tapioca
Salmon, kimchi hot sauce, cucumber, cream cheese
Scallops tempura, xo sauce and pickled vegetables
Yellowtail tartare with basil, roasted lemon foam, jalapeno and potato kombu chips
Smoked tuna belly carpaccio with yuzu creme fraiche and fennel bulb with wasabi dressing
