เมนู

Sakura blossom-infused sea bream tartare with caviar, sakura gel, and shiso oil.

Sakura salt-cured flounder sashimi.
Foie gras terrine with cherry blossom honey glaze.
Pickled sakura sprout and ume plum salad.

Lightly seared toro sashimi with a delicate ponzu, garnished with edible flowers

Poached oyster topped with champagne pearl mignonette and Oscietra caviar

Salmon Trout Sashimi with Mirin Glaze and Shiso Leave

Botan ebi (spot prawn) with a Miso reduction glaze

Lobster dashi chawanmushi with Hokkaido uni and gold leaf

Smoked A5 wagyu sirloin, garnished with wasabi flowers and umeboshi jus

Kinmedai (golden eye snapper) lightly torched with sakura wood smoke

Clear dashi broth with baby bamboo shoots and matsutake mushrooms

Baby shrimp tempura and sakura leaf served with matcha salt

Otoro (fatty tuna) brushed with aged soy and Sherry-infused oil

Sakura sorbet with yuzu and sparkling sake foam to cleanse the palate

Hokkaido snow crab nigiri with truffle shavings and Blue salt

Cherry blossom granita served with a micro macaron

Handcrafted sakura and white chocolate mousse with yuzu curd and cherry blossom petals