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!