Uni

squid with wakame, trumpet royal mushrooms and sesame miso sauce

with ginger gele and purple rice feather

with fennel vinaigrette

black sea bream with spicy roe salt and cucumber

sea bream with wakame salt and light soy dashi broth

with green apple and kabayaki glaze

with yuzu kosho, capers and raisin vinaigrette

with creamy ginger vinaigrette and rhubarb

with sweet onions, sesame, seaweed and pickled bean sprouts

with grilled halibut, avocado cream and tomato salsa

with ?ingpore? black pepper chili sauce

with hot oil, soy and ginger

with soy-dashi dipping sauce and miso aioli

salt water eel with green tea salt and shirred duck egg

with opal basil, ginger and garlic

with parsnips, crispy shallots and candied lemon

with wild herbs, marcona almonds and crispy potatoes

with yellow peaches, sauternes and hibiscus

with caper butter, lemon and crustalline florettes

with vidalia onion broth, matsutake mushrooms and nettles

with peking condiment, candied orange and glazed radishes

with pomegranate, sassafras ice cream and pumpkin seed oil

with tangerine emulsion, cocoa crumble and black olive