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

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

Far Eastern scallop in a passion fruit, lemongrass, and ginger sauce. Complemented by salsa and Ramiro pepper sorbet, with 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 based on roasted Ramiro peppers, complemented by fine strands 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 based on 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 based on 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 infused with truffle, complemented by fresh lime and sesame seeds.

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

Marbled beef tartare paired with a delicate nut sauce, served with a seared foie gras steak glazed in unagi sauce. Complemented by crispy potato pay.

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

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

Roughly chopped fried eggplant and ripe tomatoes served in a vibrant miso and garlic sauce. The dish is complemented by Greek yogurt and a wheat flatbread.

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

Buckwheat noodles with sautéed Ramiro pepper and red onion in a Korean sauce based on black soybeans. Complemented by beef tartare with sesame and chili oil.

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

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 placed on a sheet of nori, complemented by a sauce based on aioli, ponzu, and truffle oil.

Delicately prepared shrimp and warm rice placed 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 placed 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 placed on a sheet of nori, complemented by spicy sauce and cucumber.

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

A hand roll is a modern alternative to traditional rolls. Baked eel and warm rice are placed 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 fragrant chicken broth, complemented by shiitake mushrooms, fresh spinach, and sesame oil.

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

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

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

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

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-based sauce.

Two deep-fried buns filled with braised veal cheek, red cabbage, and cream sauce.

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

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

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

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

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

A 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.

A grilled salmon steak served with sautéed cauliflower, cauliflower cream, and a delicate coconut milk beurre blanc. Finished with fried nori flakes.

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

Sautéed Kuril scallop served with carrot cream and truffle ponzu sauce, finished with potato pai.

Tender braised 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 pickled 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.

Airy sponge cake soaked in non-alcoholic rum, finished with vanilla caramel and delicate yogurt and white chocolate cream, paired with juicy cherries.

Chocolate brownie finished with black garlic paste. Through fermentation, the garlic gives the dessert a deep flavor and a 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.

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

Thin 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.