The journey begins with a dual appetizer, a study in texture and clarity. A translucent crystal bread crowned with surume ika and lemongrass wafu sauce, brightened with lime juice, sets the tone of the sea’s whisper. Alongside, a mini foie gras puff introduces a delicate richness, contrasting the oceanic freshness. (Foie gras puff is exclusive to the premium courses.)

​

Next unfolds the wrapped sashimi composition, an elegant sphere of flavor bathed in green vinegar dressing — a reflection of purity meeting complexity.

​

The charcoal-grilled course reimagines the art of balance and texture. Thinly sliced meats are shaped into layered skewers — a visual metaphor of connection between land and sea.