Alaskan black cod au gratin with two layers of red miso
Anchovy and sardine nigiri
Capumiso soup fermented soy with seaweed, white truffle, spring onions and tofu foam
Grilled scallops with mentaiko and ume sauce
Grilled toro and smoked iberian air dried beef temaki with a chili tomato emulsion and aromatized herbs
Lobster maki with sake, wakame seaweed, cucumber and yuzu
Mackerel tartar marinated with soy sauce and ginger, virgin olive oil and ponzu sauce
Mont royal young pigeon with crystallized pumpkin
Roasted suckling pig toban jan with pistachio and bacon rashers
Sea bass usuzukuri with red mojo
Tiger prawn tempura with spicy and creamy sauce
Toro flambé nigiri with tomato purée
Toro tuna and shoestring chips maki with cucumber and sweet miso sauce
Turbot flambé nigiri with coriander oil and momiji oroshi
Two sea urchin tempura sticks with shiso leaves accompanied by a delicate sauce of egg yolk, soy, lemon and butter
Wild boar gyozas with caramelized onions, Arzúa cheese and chestnut infusion