Our Menu

8oz Japanese A5 Wagyu ribeye, smoked bone marrow butter, truffle jus, roasted garlic confit

Maine lobster tail, champagne beurre blanc, potato galette, asparagus, caviar

Moulard duck breast, cherry gastrique, sweet potato purée, sautéed greens, duck jus

72-hour marinated black cod, white miso glaze, pickled ginger, bok choy, sesame

New Zealand lamb, pistachio herb crust, mint chimichurri, roasted root vegetables

Carnaroli rice, black truffle, aged parmesan, mascarpone, white truffle oil, chive

12-piece chef's selection, seasonal fish flown in daily from Tsukiji, wasabi, ginger

Tempura shrimp, avocado, unagi, tobiko, gold leaf, eel sauce, spicy mayo

Otoro, salmon, hamachi, uni, amaebi, garnished with shiso, daikon, wasabi

Bluefin tuna, cucumber, spicy mayo, tempura flakes, sriracha, scallion

Four pieces of seared A5 Wagyu nigiri, house ponzu, truffle salt, micro chives

California roll topped with tuna, salmon, yellowtail, avocado, tobiko, eel sauce

Premium vodka, elderflower, blue curaçao, butterfly pea flower, citrus mist, LED cube

18-year Japanese whisky, demerara, Angostura, orange zest, served under smoke dome

Clase Azul tequila, lime, agave, activated charcoal swirl, edible glitter rim

Grey Goose vodka, fresh espresso, Kahlúa, vanilla bean, dark chocolate shavings

Plantation rum, passion fruit, coconut cream, pineapple, lime, dry ice presentation

Dom Pérignon, St-Germain, gold flakes, champagne foam, edible orchid

Champagne, France - Exceptional vintage, brioche, citrus, mineral complexity

Napa Valley, USA - Cabernet Sauvignon blend, dark fruit, velvet tannins, oak

Sauternes, France - Legendary dessert wine, apricot, honey, eternal finish

Burgundy, France - The world's most sought-after Pinot Noir, ethereal elegance

Provence, France - Pale pink, fresh strawberry, citrus, perfect summer wine

Yamaguchi, Japan - Ultra-premium sake, 23% rice polishing, floral, silky

Valrhona chocolate sphere, warm raspberry coulis reveals molten center, gold leaf

Ultra-light soufflé cheesecake, yuzu curd, matcha dust, white chocolate shards

Provence lavender-infused custard, torched sugar crust, fresh berries

Made tableside, choice of flavors, dramatic nitrogen clouds, waffle cone

Espresso soaked ladyfingers, mascarpone foam, cocoa soil, coffee caviar

Six house-made mochi: matcha, black sesame, strawberry, mango, ube, yuzu