RAW

A starter featuring traditional fermented sushi rice (sushiko/yizushi) paired with sea urchin (uni). Accompanied by a potato cake and pickled elements. Savory, tart, and rich in umami.

Scallops (St. Jacques) served with preserved potato and freeze-dried tofu. A dish playing with textures, combining the sweetness of scallops with the porous, chewy texture of dried tofu.

A creative take on vegetable soup using 'vegetable crayons' (likely concentrated vegetable puree or shaped vegetables) and rice oil. Light and vegetal.

A smoky, earthy dish highlighting foraged ingredients. Features wild mushrooms (kinoko sauvage), chestnuts, and walnuts, prepared with smoking and charcoal grilling techniques.

Features 'Seiten no Hekireki', a premium rice variety from Aomori. The reference to 'satellite/app' suggests a modern agricultural or conceptual presentation.

A dish inspired by traditional 'Kogin-zashi' embroidery patterns. Flavored with tart blackcurrant and savory salt koji (fermented rice seasoning).

A sweet and savory dish featuring Kinton (candied chestnut mash), apple puree, and chestnuts (kuri). Soft texture with a rich, nutty sweetness.

A coffee or beverage course presented with Bunaco (beech wood coil) craftsmanship elements. Features notes of apple and charcoal.

A cocktail or snack inspired by bar culture. Features shiso-wrapped ingredients and cured apple with a gin base. Herbal and refreshing.

A savory snack with a crunchy texture, likely featuring grains and seeds. A signature appetizer from Chef David Kinch.

A modernist dish where reduced squid stock is manipulated to create a suspended or gel-like texture. Intense seafood flavor with a unique mouthfeel.

Fresh oyster served with pungent horseradish and citrusy sudachi lime wakame seaweed. Briny, spicy, and acidic.

A signature sardine preparation, typically deboned and served with a crisp coating or intense glaze. Rich oily fish flavor balanced with acidity.

A refined dish combining the savory depth of onions with the tart sweetness of physalis (cape gooseberry).

Pike fish prepared with both curing and roasting techniques to enhance texture and flavor. Likely accompanied by bold Asian-inspired seasonings typical of the chef.

A Peruvian-inspired dish featuring freshwater prawn with creamy avocado and squash. Highlights biodiversity and fresh ingredients.

Luxurious risotto made with abalone, dried mullet roe (karasumi), and truffle. Rich, creamy, and packed with savory umami.

Delicate sole fish paired with trumpet mushrooms and zucchini (courgette). A classic Italian combination focusing on ingredient quality.

A venison dish, likely rich and dark ('caliginous' implies misty or dark), possibly involving smoking or a dark sauce. Gamey and intense.

A modern dessert or savory-sweet course featuring charcoal-infused caramel. Smoky, sweet, and visually striking.

A classic dessert combination of milk and honey, likely executed with varying textures like ice cream, foam, or crisps. Comforting and sweet.