ChaomeisterJ:
IMG_1428
ChaomeisterJ:
21st course: yuzu marshmallow & meringue
ChaomeisterJ:
20th course: foie gras nigiri, balsamic chocolate kabayaki, raisin cocoa pulp
ChaomeisterJ:
aged 8 year fortified sake
ChaomeisterJ:
19th course: kagoshima A5 wagyu seared petit strip loin
ChaomeisterJ:
18th course: chawanmushi, foie gras powder, chicken skin crunch
ChaomeisterJ:
17th course: martha's vineyard bay scallop & pressed caviar, citrus chive
ChaomeisterJ:
16th course: alaskan king crab sunomono, cucumber agua de chile, trout roe, nasturtium flower
ChaomeisterJ:
15th course: bluefin toro, wasabi oil, lots of green onion
ChaomeisterJ:
14th course: bluefin chutoro, charred korean longpepper, grapefruit ponzu
ChaomeisterJ:
13th course: ora king salmon, spicy sesame ponzu, yuzu kosho, scallion oil
ChaomeisterJ:
12th course: shima aji penang, kaffir lime, coconut, thai basil, penang curry, shiso, ito togarashi
ChaomeisterJ:
11th course: kona kampachi, jalapeno sauce, sesame, apple, myoga
ChaomeisterJ:
10th course: yellowfoot abalone, yuzu, olive oil, ginger, coriander
ChaomeisterJ:
9th course: foie gras, miso, yuzu
ChaomeisterJ:
8th course: kyoto style matsutake mushrooms, garlic, soy, Burgundy truffle
ChaomeisterJ:
7th course: toro handroll, black garlic, wagyu chicharron, green onion
ChaomeisterJ:
6th course: japanese aji, black olive puree, aka shiso
ChaomeisterJ:
5th course: torched local swordfish belly, fishbone tare, green onion, lemon
ChaomeisterJ:
4th course: local hirame, persimmon miso, myoga, evergreen oil
ChaomeisterJ:
3rd course: hokkaido sea urchin & osetra caviar
ChaomeisterJ:
2nd course: cobia, banana pepper
ChaomeisterJ:
1st course: kumamoto oyster, watermelon pearls, cucumber mignonette
ChaomeisterJ:
4th course: mais, mures, noisettes (hazelnut and berries)
ChaomeisterJ:
3rd course: chou rouge, faux filet fume, os a moelle, salad sauvages (red cabbage, beef tartare, marrow, herbs)
ChaomeisterJ:
3rd course: chou rouge, faux filet fume, os a moelle, salad sauvages (red cabbage, beef tartare, marrow, herbs)
ChaomeisterJ:
3rd course: chou rouge, faux filet fume, os a moelle, salad sauvages (red cabbage, beef tartare, marrow, herbs)
ChaomeisterJ:
2nd course: courgette jaune, mais doux, moules (yellow zucchini, mussels)
ChaomeisterJ:
1st course: tomates cerise, peche, menthe, persil (tomatoes, peaches, mint, basil)
ChaomeisterJ:
burrata, poivron rouge, framboise (buratta, red pepper, rasberry)
