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LUNCH · CHEF’S TASTING · DINNER · BEVERAGE

CHEF’S TASTING MENU 85 / 40 per person

To Start

Oyster Kumamoto, plum .v, finger lime
Hummus Ssamjang, seasonal veg
Sea urchin Seaweed, smoked trout roe, speak
{ Chenin Blanc Folk Machine, Santa Rosa, Ca ’17 }

1st Course

Tofu Black truffle tofu, caviar, dashi jelly

2nd Course

Shrimp toast Sweet tobanjang sauce
{ White Ale Kagua Blanc, Belgium }

3rd Course

Mushroom Maitake, black garlic, crown daisy

4th Course

Donabe Choice of beef or fish serve with seasonal banchan, and kimchi
{ Nebbiolo Enrico Serafino, Piedmont Barolo, It ’13 }
{ Chardonnay Domaine Christian Moreau, Chablis, Fr’16 }

Dessert

Rice cake Chestnut, honey, yuzu sorbet
Ańclair Red bean, butter, pate a glace
{ Junbaishu Sake Hitosuji, Okayama, Jp }

※ Reservation Only