Two weeks after opening day, we are back for more. This time around we took a more conservative approach by ordeing the four-course menu and a couple extra dishes. But of course the kitchen will have none of that, and brought out a few more courses, totaling 15 courses. More here.

- Hokkaido Scallop (amuse 1)
- Foie Gras (amuse 2)
- Monk Fish Tail (amuse 3)
- Oyster and Caviar (amuse 4)
- Ossetra Caviar (extra 1)
- Shellfish Platter (course 1)
- Burrata Cappelli (course 2)
- Miyazaki Wagyu Beef (course 3)
- Green Tea Ice (pre-dessert 1)
- Chocaolate Efervesance (pre-dessert 2)
- Soufflé (dessert 1)
- Passion Fruit Marshmallow (dessert 2)
- Chocolate Raspberry (dessert 3)
- Pistache Macaroon (mignardise 1)
- Canelé (mignardise 1)

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