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

Thin slices of beef and kimchi cabbage served with spicy nut sauce, complemented by fresh daikon, cilantro, and sesame.

Thinly sliced beef tenderloin, cucumbers, and Ramiro peppers in a spicy sauce based on sweet chili and kimchi, served with warm rice and complemented by cilantro and sesame.

Thinly sliced fresh tuna served with a spicy wasabi-based sauce, complemented by sesame and pickled onion.

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

Delicately boiled shrimp combined with fresh tomatoes in a spicy kimchi and lime juice sauce, complemented by a spoonful of yogurt to soften the heat.

Coarsely sliced fresh tuna and tomatoes served with vibrant red bell pepper sauce, complemented by kimchi sesame and sauerkraut onion.

Coarsely diced bigeye tuna combined with vibrant, spicy Thai green chili and lime sauce, complemented by fresh daikon and basil oil.

Hand-roll - an alternative to traditional rolls. Crab meat and warm rice laid on nori sheet, complemented by spicy sauce.

Hand-roll - a modern alternative to traditional rolls. Fresh salmon and warm rice laid on nori sheet, complemented by spicy sauce and pike caviar.

Hand-roll - an alternative to traditional rolls. Ground beef and rice laid on crunchy nori sheet, complemented by foie gras mousse.

Hand-roll - an alternative to traditional rolls. Vibrant-flavored bigeye tuna combined with wasabi and parmesan cream, complemented by rice and nori sheet.

Hand-roll - a modern alternative to traditional rolls. Grilled eel and warm rice laid on nori sheet, complemented by nutty sauce and chukka.

Large salad of green vegetables combined with rich nutty sauce.

Crispy shrimp fried in tempura, complemented by spicy wasabi-based sauce and aioli.

Coarsely sliced baked eggplant served in vibrant miso paste and garlic sauce, complemented by yogurt and cilantro.

Chicken 'Katsu' served with romaine, tomato, and radish salad combined with delicate miso-aioli and truffle cream, complemented by red onion, kimchi sesame, and unagi-yuzu sauce.

Fried eggplant served with truffle cream, complemented by charred tomatoes, nutty sauce, sesame, and fresh onion.

Fried Japanese dumplings made from wheat dough with ground beef filling, complemented by spicy miso paste and chili sauce.

Fried Japanese dumplings made from wheat dough with mushroom filling, complemented by creamy truffle sauce.

Chinese steamed dumplings made from choux pastry served with crab meat and scallop filling, complemented by sesame and slightly sweet wine and mirin-based sauce.

Two fried bao buns served with braised veal cheek filling, red cabbage, and creamy custard.

Rich and sweet shrimp shell broth with bright citrus acidity, complemented by Argentine langoustines, enoki mushrooms, and rice.

Rich beef broth served with rice noodles and tender beef cheek, complemented by chili oil and cilantro.

Buckwheat noodles combined with tender beef in vibrant Korean sauce, complemented by crispy green pepper and onion.

Wheat noodles combined with delicately cooked veal cheek in spicy fermented bean sauce, complemented by tomatoes and onion.

Wheat noodles with Argentine langoustines combined with vibrant shrimp shell and chili sauce.

Fresh salmon, avocado salsa, cucumbers, and chukka laid on warm rice, complemented by spicy sauce, unagi, and nori.

Seared eel, avocado salsa, and delicate young cheese laid on warm rice, complemented by spicy sauce, unagi, and nori.

Crispy tempura shrimp and juicy tomatoes laid on wheat tortilla, complemented by parmesan cream, spicy sauce, and fresh cilantro.

Slices of seared eel, spicy cucumbers, and avocado salsa laid on thin wheat dough tortilla, complemented by spicy sauce, cream cheese, and unagi.

Fried chicken thigh filet with mushrooms and shallot onion combined with creamy sake-based sauce and aioli.

Juicy beef tenderloin steak combined with delicate mashed potatoes and roasted onion cream, complemented by tempura enoki mushrooms and rich black garlic and truffle oil meat sauce.

Fried Kuril scallop served with carrot cream and accompanied by truffle ponzu sauce, complemented by paiche potato.

Grilled octopus combined with spicy sauce, complemented by aromatic smoked potato puree.

Fried rice with octopus and shrimp, complemented by crispy vegetables and smoked tuna.

Fried flounder filet complemented by creamy sauce with yuzu and soy sauce, served with green peas, fried spinach, and zucchini.

Tender braised veal cheek meat served combined with rice and rich salty-spicy sauce, complemented by fresh onion and cilantro.

Grilled cod filet served combined with mashed potatoes, complemented by spinach and creamy fish sauce.

Refreshing aloe sorbet combined with delicate white chocolate and lime juice cream, complemented by fresh white grapes and cucumber sauce.

Sea buckthorn biscuit complemented by delicate mascarpone and boiled condensed milk cream, yuzu gel, and fresh grapefruit.

Delicate custard cream combined with apricot and peach gel on thin honey chip. The dessert is complemented by vanilla caramel and sherry jelly.

Thin rice dough with airy mascarpone mousse and aloe cream filling, complemented by blood orange gel and candied fruit.

Thin rice dough with mascarpone and white chocolate cream filling, complemented by miso caramel, coffee, and truffle oil.

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