Entrées
To share
EDAMAME
XO sauce and umami flavours
CRISPY BLACK COD GYOZAS
Served with Sologne Imperial caviar
Sushi
To share
ABURI SCALLOP MAIK, EEL, FOIE GRAS
YELLOWTAIL MAKI, SNOW CRAB, CAVIAR
SEABASS SUSHI
CHU TORO MEDIUM FATTY TUNA SASHIMI
SCALLOP SASHIMI
Mains
Choose one
ROASTED CHILEAN SEABASS
Whipped butter sauce and Sologne Imperial caviar
AUSTRALIAN WAGYU RIBEYE
Flambé foie gras and truffle jus, served with furikake rice and robata-grilled asparagus
Dessert
To share
CHEF'S DESSERT SELECTION
Yuzu Blossom cheesecake, Kyoto Forest, mochis and fresh fruits