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

Slices of yellowfin tuna served with a sweet-spicy sauce based on gochujang pepper paste and a salsa of fresh Ramiro peppers and tomatoes, garnished with cilantro and lime zest.

Far Eastern scallop in a sauce of passion fruit, lemongrass, and ginger. Accompanied by a salsa and sorbet of sweet Ramiro pepper and fried nori flakes.

Delicately boiled Argentine shrimp and fresh tomatoes in a spicy sauce based on kimchi cabbage, garnished with cilantro and sesame seeds.

Murmansk salmon, avocado, and fresh mandarin served with a juicy sauce based on roasted Ramiro peppers, accompanied by thin threads of green radish.

Fresh fish and delicately cooked shrimp paired with tomatoes and pomelo in a bright citrus sauce.

Fresh sea bass and Kuril scallop paired with avocado in a rich sweet-and-sour sauce based on pineapple and orange.

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

Thinly sliced beef tenderloin, cucumbers, tomatoes, and Romano peppers in a spicy sauce based on sweet chili and kimchi, complemented with cilantro and sesame seeds.

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

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

Cherry tomatoes in a piquant sweet-and-sour marinade based on kimchi sauce, garnished with green oil and sesame seeds.

Tartare of marbled beef combined with a delicate nutty sauce, served with a pan-seared foie gras steak glazed in unagi sauce. Accompanied by crispy potato pailles.

A large salad of green vegetables combined with a rich nutty sauce.

Crispy shrimp fried in tempura batter, complemented with a piquant sauce based on wasabi and aioli.

Coarsely chopped fried eggplant combined with ripe tomatoes served in a bright sauce of miso paste and garlic. The dish is complemented with Greek yogurt and wheat flatbread.

Deep-fried eggplant served with truffle cream, complemented with blistered tomatoes, nut sauce, sesame seeds, and fresh onions.

Buckwheat noodles with pan-fried Ramiro peppers and red onion in a Korean sauce based on black soybeans. The dish is complemented by beef tartare with sesame and chili oil.

Chicken thigh stir-fried in a wok with vegetables and rice in a piquant sauce of chili and garlic. Garnished with green onion and kimchi sesame.

Marble beef with vegetables stir-fried in a wok in a piquant sauce based on Korean barbecue, complemented with cilantro and peanuts. Served with warm rice.

Wheat noodles combined with delicately prepared veal cheek in a piquant sauce of fermented beans, complemented with tomatoes and onions.

Wheat noodles with Argentine langoustines combined with a bright sauce from shrimp shells and chili.

Rice stir-fried in a wok with octopus and shrimp, complemented with crispy vegetables and smoked tuna.

A hand roll is an alternative to the usual rolls. Crab meat and warm rice are placed on a sheet of nori and complemented with spicy sauce.

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

A hand roll is an alternative to the usual rolls. A combination of flavorful Bigeye tuna with wasabi and aioli cream, complemented by rice and a nori sheet.

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

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

A rich broth with a soft mushroom flavor, combined with wheat noodles, tender tofu, and spinach, enhanced with aromatic sesame and chili oils.

A rich and sweet broth from shrimp shells with bright citrus acidity, which we complement with Argentine langoustines, oyster mushrooms, and rice.

Two steamed buns served with a filling of succulent duck confit, red cabbage, and cream cheese.

Fried Japanese wheat dumplings with a filling of minced beef, complemented with a spicy sauce of miso paste and chili.

Fried Japanese wheat dumplings with a mushroom filling, complemented with a creamy truffle sauce.

Chinese steamed dumplings made from hot water dough served with a filling of crab meat and scallop, complemented with sesame seeds and a slightly sweet sauce based on wine and mirin.

Two buns deep-fried until crispy, served with a filling of braised veal cheek, red cabbage, and creamy sauce.

Fresh salmon, avocado salsa, cucumbers, and wakame seaweed are placed on warm rice, complemented with spicy sauce, unagi, and nori.

Blistered eel, avocado salsa, and tender young cheese are placed on warm rice, complemented with spicy sauce, unagi, and nori.

Crispy tempura shrimp and juicy tomatoes are placed on a wheat tortilla, complemented with Parmesan cream, spicy sauce, and fresh cilantro.

Slices of blistered eel, spicy cucumbers, avocado salsa are placed on a thin wheat tortilla, complemented with spicy sauce, cream cheese, and unagi.

A juicy steak served with creamy truffle mash and a rich sauce made from two types of jus (chicken and onion) and miso paste. The dish is accompanied by tempura-fried carrot.

Grilled octopus served with a spicy sauce based on Korean BBQ and cream. Accompanied by roasted tomato, a crispy potato croquette, and sautéed green onion.

Grilled flounder fillet served with mashed potatoes. Accompanied by lettuce leaves and a creamy fish sauce.

Grilled salmon steak served with pan-fried cauliflower, cauliflower cream, and a delicate coconut milk beurre blanc. Garnished with fried nori flakes.

Fried chicken thigh fillet with mushrooms and shallots combined with a creamy sauce based on sake and aioli.

Pan-seared Kuril scallop served with carrot cream and accompanied by truffle ponzu sauce, complemented with potato pave.

Tender braised meat from veal cheeks served with rice and a rich spicy-salty sauce, complemented with fresh onions and cilantro.

A refreshing honey and aloe sorbet paired with a white chocolate vanilla ganache and basil oil. Accompanied by pickled apple and lemongrass jelly.

Delicate cream paired with fresh strawberries and raspberries, and a blackcurrant gel on a thin honey chip. The dessert is finished with vanilla powder and wood sorrel leaves.

A light sponge cake soaked in non-alcoholic rum, complemented by vanilla caramel and a delicate cream based on yogurt and white chocolate, paired with juicy cherry berries.

Chocolate brownie complemented with black garlic paste. Thanks to fermentation, the garlic imparts a deep flavor and subtle sweet-fruity aroma to the dessert. Served with creamy vanilla ice cream and Maldon salt.

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

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

Thin rice dough with a filling of mascarpone and white chocolate cream, 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.