Amuse-bouche Inspired by the seasons.

Kombu-Shiitake Consommé Monkfish quenell, Hakodate seaweed, winter greens

Chef Luiz’ Niçoise Seared Meguro chitoro, haricot vert roll, pickled garden vegetables, quail egg, goma dressing

Chilled Otaru Whole King Crab Ponzu dip, wasabi sour cream, lemon wedge

The HakuSteak Shiraoi A4 wagyu strip steak, seared eryngii. onion soubise, wasabi chimichurri, blueberry compote

Chef’s Sorbet Homemade sorbet in the flavor of the day

Uni in a Claypot Hokkaido sea urchin, truffle, fried shallot, aromatic shoyu, rice

Chocolate Soufflé Homemade sesame ice-cream, mint gel, bacon

Coffee or Tea

Amuse-bouche Inspired by the seasons

Kombu-Shiitake Consommé Monkfish quenelle, hakodate seaweed, winter greens

Chef Luiz’ Niçoise Seared Meguro chitoro, haricot vert roll, pickled garden vegetables, quail egg, goma dressing

Chilled Otaru Whole King Crab Ponzu dip, wasabi sour cream, lemon wedge

Misoyaki Kinki Fish Daily fresh fillet of Hokkaido, sweet potato puree, ice plant, pickled radish orishi, honey miso glaze

Chef’s Sorbet Homemade sorbet in the flavor of the day

Uni in a Claypot Hokkaido sea urchin, truffle, fried shallot, aromatic shoyu, rice

Chocolate Soufflé Homemade sesame ice-cream, mint gel

Coffee or Tea

Amuse-bouche Inspired by the seasons

Cream of Asparagus Wakame seaweed, tropical pearl, tofu cream

Garden Niçoise Cucumber, haricot vert roll, pickled garden vegetables, ice plant, goma dressing

Beetroot Carpaccio Zucchini tagliatelle, parmesan crisps, semi-dried cherry tomato, ponzu vinaigrette

Chef Luiz’ Vegetable Lasagna Mushroom duxelles, truffle sauce, pine nuts, homemade pickles

Chef’s Sorbet Homemade sorbet in the flavor of the day

Hokkaido Kelp in a Claypot Truffles, fried shallot, aromatic shoyu, rice

Coconut Panna Cotta Mango gel, coconut flakes, rice cracker

Coffee or Tea