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

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

Thinly sliced beef tenderloin, cucumbers, and Ramiro peppers in a spicy sauce of sweet chili and kimchi, served with warm rice and garnished with cilantro and sesame seeds.

Thinly sliced fresh tuna served with spicy wasabi-based sauce, garnished with sesame seeds and pickled onions.

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

Delicately poached shrimp paired with fresh tomatoes in a spicy kimchi and lime juice sauce, finished with a dollop of yogurt to mellow the heat.

Chunky fresh tuna and tomatoes served with vibrant red pepper sauce, garnished with sesame seeds, kimchi, and chives.

Large-diced bigeye tuna paired with vibrant spicy sauce of green Thai chili and lime, complemented with fresh daikon and basil oil.

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

Hand-roll - a modern alternative to rolls. Fresh salmon and warm rice laid on a nori sheet, topped with spicy sauce and pike roe.

Hand-roll - an alternative to traditional rolls. Chopped beef and rice laid on crispy nori, topped with foie gras mousse.

Hand-roll - an alternative to traditional rolls. Flavorful bigeye tuna paired with wasabi and parmesan cream, rice, and nori sheet.

Hand-roll - a modern alternative to rolls. Grilled eel and warm rice laid on a nori sheet, topped with nutty sauce and seaweed salad.

Large salad of green vegetables paired with rich nutty sesame sauce.

Crispy tempura shrimp served with spicy wasabi and aioli sauce.

Chunky roasted eggplant in vibrant miso paste and garlic sauce, topped with yogurt and cilantro.

Chicken "katsu" served with romaine salad, tomatoes, and radish, paired with mild miso aioli and truffle cream, garnished with red onion, kimchi sesame, and unagi-yuzu sauce.

Fritter-fried eggplant served with truffle cream, topped with charred tomatoes, nutty sauce, sesame seeds, and fresh onions.

Pan-fried Japanese dumplings with wheat dough and chopped beef filling, served with spicy miso paste and chili sauce.

Pan-fried Japanese dumplings with wheat dough and mushroom filling, served with creamy truffle sauce.

Chinese steamed dumplings with brewed dough and filling of crab meat and scallops, garnished with sesame seeds and slightly sweet wine and mirin sauce.

Two fritter-fried buns filled with braised veal cheek, red cabbage, and creamy sauce.

Rich, sweet shrimp shell broth with bright citrus acidity, enhanced with Argentine langoustines, oyster mushrooms, and rice.

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

Buckwheat noodles with tender beef in vibrant Korean sauce, topped with crispy green peppers and onions.

Wheat noodles with delicately cooked veal cheek in spicy fermented bean sauce, garnished with tomatoes and onions.

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

Fresh salmon, avocado salsa, cucumbers, and seaweed salad over warm rice, topped with spicy sauce, unagi, and nori.

Seared eel, avocado salsa, and soft young cheese over warm rice, finished with spicy sauce, unagi, and nori.

Crispy tempura shrimp and juicy tomatoes on wheat tortilla, topped with parmesan cream, spicy sauce, and fresh cilantro.

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

Pan-fried chicken thigh fillet with mushrooms and shallots in creamy sake and aioli sauce.

Juicy beef tenderloin steak with creamy potato mash and roasted onion cream, garnished with enoki mushrooms in tempura and rich black garlic meat sauce with truffle oil.

Pan-seared Kuril scallops served with carrot cream and truffle ponzu sauce, accompanied by potato pie.

Grill-seared octopus with spicy sauce, served with aromatic smoked potato mash.

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

Pan-fried flounder fillet with creamy yuzu and soy sauce, served with green peas, stir-fried spinach, and zucchini.

Tender braised veal cheeks served with rice and rich spicy-salty sauce, garnished with fresh onions and cilantro.

Grill-seared cod fillet with potato mash, spinach, and creamy fish dashi sauce.

Refreshing aloe sorbet with white chocolate and lime cream, garnished with fresh white grapes and cucumber sauce.

Sea buckthorn biscuit topped with mascarpone and boiled condensed milk cream, yuzu gel, and fresh grapefruit.

Creamy filling with apricot and peach gel on thin honey crisp. Dessert finished with vanilla caramel and sherry jelly.

Thin rice dough filled with airy mascarpone and aloe cream, topped with blood orange gel and candied fruit.

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

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