A seasonal progression of textures and temperatures.
Smoked tomato tea, local burrata, basil crystals, cold-pressed olive reduction.
Hokkaido scallop, parsnip puree, brown butter foam, sea fennel.
Wild chanterelles, black truffle glaze, chestnut emulsion, pine oil.
Aged wagyu, charred leek, red wine jus reduction, bone marrow crumb.
Yuzu granita, compressed cucumber, finger lime, shiso gel.
72% single-origin chocolate cremeux, sea salt flakes, toasted hazelnut powder.