RESTAURANT ERH

An aperitif bite combining the vegetal sweetness of broccoli with the pungency of horseradish. Crunchy texture and zesty flavor.

A fresh appetizer combining the sweet crunch of carrot with the creaminess of burrata. A soft and creamy balance.

A revisited Japanese pancake filled with sweet butternut squash and crispy puffed rice. A bite with contrasting textures.

A complex vegetable composition with earthy notes of mushroom and black sesame. Umami flavors and varied textures.

A Japanese-style fried skewer, combining the crunch of lotus root with the melt-in-your-mouth texture of foie gras. Seasoned with Japanese spices and a touch of citrus.

A two-part starter featuring scallops. First as sushi with Japanese notes, then as a dish with citrus, bottarga, and blue cheese.

A surf and turf dish highlighting Banka trout. Accompanied by spicy chorizo and vegetables, offering smoky and rich flavors.

A composition centered around Jerusalem artichoke, enhanced by the intense aroma of truffle and rosemary. Sweet and woody flavors.

A signature dish combining melting Wagyu beef and poached oyster. Served shabu shabu style with a tangy Japanese vinaigrette.

A delicate game dish featuring partridge. Served with winter vegetables and a rich Taiwanese whisky sauce.

A fresh and light pre-dessert featuring apple. Creamy pannacotta texture enhanced by the zing of ginger.

An intense chocolate dessert from Honduras. Flavored with exotic citrus and herbaceous notes of eucalyptus and absinthe.

An assortment of small sweet treats to end the meal. A mix of French pastry and Japanese flavors like kinako, yuzu, and matcha.