César

Uni Toast

Rich, briny uni layered on buttery brioche—creamy and indulgent with a delicate balance of texture

Shima Aji on Nori Chip

Frozen Corn Soufflé

Airy, subtly sweet corn soufflé that melts like cotton candy without cloying—innovative dessert‑like course

Norwegian Langoustine Monaka with Caviar

Delicate langoustine encased in a crisp monaka shell, topped with briny caviar—textural contrast and luxury in one bite

Hand‑Dive Scallop with Foie Gras

Silky scallop paired with rich foie gras—luxurious and balanced in flavor and texture

Fish rillette cigar (seasonal eel/salmon/trout)

Smoked fish rillette piped into a crispy pastry—smoky, creamy, and playful in form

Fish‑and‑chips woven crisp

A deconstructed fish‑and‑chips presented as a single potato crisp woven with fish—clever and textural