COURSE 1
Hokkaido Scallop Crudo with Yuzu Olive Oil & Shiso
Hokkaido scallops dressed with yuzu-infused olive oil,
garnished with micro shiso and pink peppercorns.
Alìe Rosé Ammiraglia, Toscana, Italy
COURSE 2
Miso Burrata with Grilled Nasu (Eggplant)
Italian burrata glazed with white miso, served over smoky grilled Japanese eggplant, with crispy leek.
Tenuta Pomino Bianco, Toscana, Italy
COURSE 3
Uni Carbonara with Ikura & Bottarga
A refined twist on carbonara using Hokkaido uni, cured egg yolk, and bottarga, topped with salmon roe.
Frescobaldi Tenuta Castiglioni, Toscana, Italy
COURSE 4
Wagyu Striploin Tagliata with Truffle Soy Jus
A5 wagyu striploin, topped with shaved black truffle and soy-red wine reduction. Served with miso polenta cake.
Castelgiocondo Brunello di Montalcino, Toscana, Italy
COURSE 5
Matcha Tiramisu with Yuzu Mascarpone & Rice Tuile Japanese tiramisu with yuzu mascarpone,
and a crispy rice tuile.
Frescobaldi Grappa di Montalcino, Toscana, Italy
