A bowl that takes 3 days to make just for you. Our Duroc pork is marinated in alliums and pineapp...

Tuck into our most loved dessert since 2013. Shiro miso whipped marscapone, biscuit fingers soake...

Scoop up some comforting broth with each clam. Enjoy venus clams steamed in our nourishing dried ...

Whole Galician Octopus is poached slowly in Ichiban dashi and further put on the grilled to be ch...

Enjoy our hearty slow braised Black Angus beef short rib in umeboshi and sake instead of the regu...

Our vegetarian carb which is light and nourishing.  Enjoy Celeriac first sous vide and finished on the plancha for some charred aroma, glazed with fermented mushroom catsup for added umami. Served with sunchoke mash, and a "cream of mushroom" made with coconut milk for the vegan option. Enjoy with some pickled celery on top.