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First course
Toro tartar w/ caviar, kumamoto oyster w/ komomo puree
Second course [4 small dishes]
1. Kanpachi shabu shabu w/ miso ponzu sauce
2. King salmon tiradito w/ smoked bonito flakes
3. Tai &baby corn w/ spicy lemon dressing, crispy garlic chips, sesame seeds
4. Shrimp tempura cha soba maki, in soba dashi, topped w/ fresh wasabi
3rd course
1. Seared oh toro w/ ponzu, yuzu kosho, sake kasu
2. Zuke Akami w/ kizami wasabi sauce
3. Unagi cup w/ unagi balsamic sauce, pickled daikon, sancho pepper
4. Atsuyaki tamago nobu style, shrimp paste, soy, mirin baked in oven
4th course
Dover sole w/ perigord truffles in yuzu truffle butter sauce, pickled red onion, hearts of palm, crispy capers.
Seared on one side, and finished in the brick oven
Or Lobster soy cheese w/ perigord truffles
5th course
Roasted chilean sea bass with cauliflower/ jalapeno dressing
Or
A5 wagyu, seared foie gras, miso butter, beluga lentils, porchini mushrooms, jalapeno rhubarb jam
6th course dessert
White chocolate mousse, kinako [soybean flour] crunch, kabosu kanten [citrus jelly] , strawberry sorbet
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