Slices of fresh salmon served with a vibrant truffle sauce, complemented by fresh horseradish and green onion.

Slices of yellowfin tuna served with a sweet-and-spicy sauce made with gochujang and a salsa of fresh Ramiro peppers and tomatoes, complemented by cilantro and lime zest.

Far Eastern scallop in a passion fruit, lemongrass, and ginger sauce. Served with salsa, sweet Ramiro pepper sorbet, and toasted nori flakes.

Delicately poached Argentine shrimp and fresh tomatoes in a spicy sauce based on kimchi cabbage, complemented by cilantro and sesame seeds.

Murmansk salmon, avocado, and fresh mandarin served with a juicy sauce made from roasted Ramiro peppers, complemented by fine threads of green radish.

Fresh fish and delicately prepared shrimp served with tomatoes and pomelo in a vibrant citrus sauce.

Fresh sea bass and Kuril scallop served with avocado in a rich sweet-and-sour sauce made with pineapple and orange.

Juicy bigeye tuna served with ripe Uzbek tomatoes and a vibrant ginger-and-onion sauce, complemented by red onion and fresh basil.

Thinly sliced beef tenderloin, cucumbers, tomatoes, and Ramiro pepper in a spicy sauce made with sweet chili and kimchi, complemented by cilantro and sesame seeds.

Warm potato croquettes served with creamy stracciatella and truffle unagi sauce, topped with grated smoked duck and sesame seeds.

Thinly sliced young cabbage and avocado served with a rich, sweet, fruity sauce with truffle aroma, complemented by fresh lime and sesame seeds.

Cherry tomatoes in a spicy sweet-and-sour marinade made with kimchi sauce, complemented by green oil and sesame seeds.

Marbled beef tartare paired with a delicate nut sauce and served with seared foie gras steak glazed in unagi sauce. Complemented by crispy shoestring potatoes.

A generous salad of green vegetables served with a rich nut sauce.

Crispy shrimp fried in tempura batter, complemented by a spicy sauce made with wasabi and aioli.

Coarsely chopped fried eggplant and ripe tomatoes served in a vibrant miso and garlic sauce. Finished with Greek yogurt and a wheat flatbread.

Deep-fried eggplant served with truffle cream, complemented by charred tomatoes, nut sauce, sesame seeds, and fresh onion.

Buckwheat noodles with sautéed Ramiro pepper and red onion in a Korean sauce made with black soybeans. Served with beef tartare, sesame oil, and chili oil.

Chicken thigh stir-fried in a wok with vegetables and rice in a spicy chili and garlic sauce. Complemented by green onion and kimchi sesame seeds.

Marbled beef and vegetables stir-fried in a spicy Korean barbecue sauce, complemented by cilantro and peanuts. Served with warm rice.

Wheat noodles served with delicately prepared veal cheek in a spicy fermented bean sauce, complemented by tomatoes and onion.

Wheat noodles with Argentine langoustines served with a vibrant sauce made from shrimp shells and chili.

Wok-fried rice with octopus and shrimp, complemented by crispy vegetables and smoked tuna.

Fresh Kuril scallop and warm rice layered on a sheet of nori, complemented by a sauce made with aioli, ponzu, and truffle oil.

Delicately prepared shrimp and warm rice layered on a sheet of nori, complemented by spicy sauce with onion confit.

A hand roll is an alternative to traditional rolls. Crab meat and warm rice are layered on a sheet of nori and complemented by spicy sauce.

A hand roll is a modern alternative to traditional rolls. Fresh salmon and warm rice are layered on a sheet of nori, complemented by spicy sauce and cucumber.

A hand roll is an alternative to traditional rolls. Flavorful bigeye tuna combined with wasabi cream and aioli, complemented by rice and a sheet of nori.

A hand roll is a modern alternative to traditional rolls. Baked eel and warm rice are layered on a sheet of nori, complemented by delicate sake sauce.

Chinese dumplings made with thin wheat dough and a juicy filling of chicken thigh, bacon, and spicy soybeans. Served in aromatic chicken broth, complemented by shiitake mushrooms, fresh spinach, and sesame oil.

Rich broth with a delicate mushroom flavor, served with wheat noodles, tender tofu, and spinach, complemented by fragrant sesame and chili oils.

A rich, sweet broth made from shrimp shells with a bright citrus acidity, served with Argentine langoustines, oyster mushrooms, and rice.

Two steamed buns filled with crispy tempura shrimp, pickles, and onion, finished with a delicate cream.

Two steamed buns filled with juicy duck confit, red cabbage, and cream.

Pan-fried Japanese wheat dumplings filled with minced beef, served with a spicy miso and chili sauce.

Pan-fried Japanese wheat dumplings filled with mushrooms, served with a creamy truffle sauce.

Chinese steamed dumplings made with choux pastry, filled with crab meat and scallop, finished with sesame and a slightly sweet wine and mirin sauce.

Two deep-fried buns filled with slow-cooked veal cheek, red cabbage, and cream.

Slices of smoked duck and tomatoes served on a wheat tortilla, finished with spicy sauce and truffle unagi.

Fresh salmon, avocado salsa, cucumber, and chuka seaweed served over warm rice, finished with spicy sauce, unagi, and nori.

Seared eel, avocado salsa, and delicate fresh cheese served over warm rice, finished with spicy sauce, unagi, and nori.

Crispy tempura shrimp and juicy tomatoes served on a wheat tortilla, finished with Parmesan cream, spicy sauce, and fresh cilantro.

Slices of seared eel, spicy cucumber, and avocado salsa served on a thin wheat tortilla, finished with spicy sauce, cream cheese, and unagi.

Juicy steak served with delicate truffle purée and a rich sauce made with two types of jus—chicken and onion—and miso paste. Finished with tempura carrots.

Grilled octopus served with a spicy sauce made with Korean barbecue sauce and cream. Finished with roasted tomato, a crispy potato croquette, and sautéed green onion.

Delicate grilled flounder fillet served with a creamy beurre blanc made with orange and miso paste. Finished with sautéed green vegetables, chili, and ginger.

Grilled salmon steak served with sautéed cauliflower, cauliflower cream, and a delicate coconut milk beurre blanc. Finished with toasted nori flakes.

Sautéed chicken thigh fillet with mushrooms and shallots in a creamy sake-based sauce with aioli.

Seared Kuril scallop served with carrot cream and truffle ponzu sauce, finished with matchstick potatoes.

Tender slow-cooked veal cheek served with rice and a rich, spicy-salty sauce, finished with fresh onion and cilantro.

Refreshing honey and aloe sorbet paired with white chocolate vanilla ganache and basil oil. Finished with marinated apple and lemongrass jelly.

Delicate cream paired with fresh strawberries, raspberries, and blackcurrant gel on a thin honey crisp. Finished with vanilla powder and wood sorrel leaves.

Chocolate brownie finished with black garlic paste. Through fermentation, the garlic lends the dessert a deep flavor and subtle sweet, fruity aroma. Served with creamy vanilla ice cream and Maldon salt.

Delicate cream paired with apricot and peach gel on a thin honey crisp. Finished with vanilla caramel and sherry jelly.

Delicate rice dough filled with an airy mascarpone and aloe cream mousse, finished with blood orange gel and candied fruit.

Delicate rice dough filled with mascarpone and white chocolate cream, finished with miso caramel, coffee, and truffle oil.

Refreshing cactus sorbet paired with ripe kiwi and tarragon gel on a soft meringue with white chocolate and vanilla cream.