4-course crafted signature menu by Chef Vivian Vitalis

Combination of crafted cocktails and wine

Raw tuna, black rice cracker, yuzu gel, micro herbs

Pickled honeydew, avocado wasabi, balsamic caviar

Smoked black cod, moshio cracker, cured duck yolk, coffee wood smoke

Butterfly pea flower, dashi gel, seafood tartare, crab, white radish

Lemon vinaigrette, pickled beetroot, orange segment

Tuna, quail egg, roast pepper, 2-year-old black miso

Edamame, broccoli, avocado, romaine, moshio cracker

Baked in aromatic sea salt, smoked crema, mustard, pickled shallot, dill

King oyster mushroom, koji shiitake, goma-ae dressing

Gomae dressing, sesame oil powder, ginger shoyu

Broccoli stem, black sesame goma-ae, ponzu

Whole snapper baked in aromatic salt, side salad

Octopus legs, wakame, goma eggplant, yuzu radish

Oven Baked, aromatic tongarashi oil, kyuri noodle, moshio kelp

Grilled, tomato miso relish, garlic spinach, cherry tomato

Green jobfish, lotus leaf, shimej mushroom, honey miso, burnt lemon

Grilled pompano, smoked salt, black garlic, lime

Steamed, ginger flower, pumpkin, eggplant

Grilled, ginger crust, potato salad, burnt lemon

Garlic butter shoyu, fried garlic, cabbage kimchi

Wasabi mash, pickled pumpkin, edamame

Plantain douphine, kyuri, morinaga gel

Ginger soy, black soy cabbage, pickled carrot

Coconut sponge, lemon cream, yoghurt sorbet

Mango, cream cheese, raspberry sorbet

Valrhona manjari moelleux, salted caramel, brown butter

Chantilly cream, apple compote, micro sponge

Passion cream, sago pearl, passion sponge, coco crumble,
coconut milk sorbet

Green tea namelaka, green tea cake, red bean ice cream