T.Tseng:
Open kitchen
T.Tseng:
Chef César Ramirez
T.Tseng:
Hamachi tartlet, crispy kelp, wasabi blossom
T.Tseng:
Hamachi tartlet, crispy kelp, wasabi blossom
T.Tseng:
Hokkaido uni, black truffle, brioche
T.Tseng:
Hokkaido uni, black truffle, brioche
T.Tseng:
Kaluga Queen caviar, otoro, dashi, eggplant
T.Tseng:
Kaluga Queen caviar, otoro, dashi, eggplant
T.Tseng:
Sawara
T.Tseng:
Sawara
T.Tseng:
Norwegian king crab, shiso, basil
T.Tseng:
Norwegian king crab, shiso, basil
T.Tseng:
Chiba Akamutsu (red sea perch), koshikari rice, abalone, sea urchin
T.Tseng:
Chiba Akamutsu (red sea perch), koshikari rice, abalone, sea urchin
T.Tseng:
Scottish langoustine, cauliflower
T.Tseng:
Scottish langoustine, cauliflower
T.Tseng:
Fluke, white asparagus, morel, peas
T.Tseng:
Fluke, white asparagus, morel, peas
T.Tseng:
Quail, pear
T.Tseng:
Quail, pear
T.Tseng:
A5 Miyazaki wagyu, maitake mushrooms, burdock threads
T.Tseng:
A5 Miyazaki wagyu, maitake mushrooms, burdock threads
T.Tseng:
Malaga wild strawberries, yogurt
T.Tseng:
Malaga wild strawberries, yogurt
T.Tseng:
Mint ice cream, pistachios, soy
T.Tseng:
Mint ice cream, pistachios, soy
T.Tseng:
Frozen chocolate souffle
T.Tseng:
Frozen chocolate souffle