keropokman: Petit Fours
keropokman: Salted Sable with Leatherwood Honey Cream
keropokman: Blue Cheese and Vanilla Bean Bavarois
keropokman: Camomile Tea
keropokman: Caffe Latte
keropokman: Sorbet of Beetroot and Blood Orange
keropokman: Gyokuro
keropokman: Gyokuro
keropokman: Consomme with Rice and Fugu
keropokman: Asparagus Sides
keropokman: Braised Lobster with Tarragon
keropokman: Braised Lobster with Tarragon
keropokman: Grilled Alaskan King Crab with Lemon Scented Extra Virgin Olive Oil
keropokman: Grilled Alaskan King Crab with Lemon Scented Extra Virgin Olive Oil
keropokman: Abalone with Fregola and Tomato
keropokman: Abalone with Fregola and Tomato
keropokman: Abalone with Fregola and Tomato
keropokman: Pear Salad Sides
keropokman: Slow Cooked Tasmanian Petuna Ocean Trout with Witlof and Yuzu
keropokman: Japanese Wagyu Steak from Kagoshima Prefecture with Wasabi
keropokman: Japanese Wagyu Steak from Kagoshima Prefecture with Wasabi
keropokman: Japanese Wagyu Steak from Kagoshima Prefecture with Wasabi
keropokman: Japanese Wagyu Steak from Kagoshima Prefecture with Wasabi
keropokman: Marinated Botan Ebi with Sea Urchin and Oscietra Caviar
keropokman: Kan-Buri with Salted Black Bean and Preserved Lemon
keropokman: Seafood for the night!