DYSF Brunch & Fine

A dish featuring fresh tuna that is lightly seared on the outside while remaining raw inside. It has a tender texture and is served with a sour and spicy sauce. Typically eaten as an appetizer.

Fresh scallops marinated in citrus juice, topped with salmon roe (Ikura). The taste is a balance of tangy, briny, and sweet flavors. Enjoy the delicate texture of the scallops.

Raw salmon diced and mixed with avocado and a savory sauce. The texture is creamy and soft, contrasting with the crispy crackers provided. Scoop the mixture onto the crackers to eat.

Creamy Italian rice dish cooked with squid ink, giving it a black color and savory seafood depth. Topped with thick slices of smoked pork belly. Rich and hearty.

Penne pasta served in a rich truffle and mushroom sauce. The dish features the distinct earthy aroma of truffles and a creamy texture. Garnished with a crispy parmesan cheese wafer.

Slices of smoked duck that have been grilled, served with fruit-based sauces. The savory duck pairs with the sweet and tart flavors of berries and carrot-citrus sauce. Tender and flavorful.

Pork ribs grilled until tender and glazed with an apple-based sauce. The flavor profile is a mix of savory meat and sweet fruit. Can be eaten with a knife and fork or by hand.

Corn cobs cut into strips (ribs), fried until curled and crispy. Seasoned with paprika and chili powder for a spicy kick. A finger food appetizer or side dish.

A slice of chocolate banana cake or bread. Served with light mousse, fresh banana slices, and chocolate sauce. A sweet dessert.

A slice of apple cake or bread served warm or room temperature. Accompanied by vanilla ice cream and honey. Offers a contrast of temperatures and textures.