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with wasabi vinaigrette
with American caviar in a vine ripened tomato yuzu coulis
with green peppercorn and a petite salad, a traditional French dish
with karashi mustard sauce
with grilled asparagus
with daikon and beet julienne in a tarragon vinaigrette
with fuji apple and candied hazelnuts in a sesame soy honey dressing
traditional French dish
served with foie gras, chilled maine lobster, sauteed scallop and sashimi
with aged shaved parmesan cheese
with seasonal vegetables
with phyllo and portobello ravioli in a beet coulis
with smoked apple bacon in a red currant sauce with celery root puree
with potato mousseline and seasonal vegetables
with gratin of potato and autumn vegetables
with dry fruit and foie gras in a orange gastric sauce with sauteed shrimps
this is Chef akira's signature dish, served to the emperor and empress of Japan during their visit to los angeles in 1994
with wasabi potato mousseline
with basil zuccini flan and shimeji mushroom
with fresh mango and portwine truffle sauce
with Roasted herbed potatoes, autumn vegetables, and tomato provencal
with gratin of potato
