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bloompy: Chef Kenichiro Togo and Chef Shohei Shimono
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bloompy: Chef Shohei Shimono and Chef Nobuyuki Matsuhisa
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bloompy: Assorted Appetizers
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bloompy: Uni, Ikura, and Abalone Cold Kelp Soup Cocktail Style
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bloompy: Ice Plant Salad with Live Kuruma Shrimp and Ika, with White Miso dressing
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bloompy: Sweetfish Fritter with Warm Ratatouille Consomme
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bloompy: Roasted Madame Burgaud Challandais Duck with White and Red Sauce
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bloompy: Watermelon Granita
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bloompy: Chef's Select Sushi and Soup
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bloompy: Fresh Musk Melon Soup and Coconut Cream with a touch of Estragon