- Clear Tomato Caprese -
- Jamón Ibérico Bellota & “Oma” Bluefin Otoro Tartare -
- Chef’s Special Homage to the Ocean & the Land -
- Whole Kasugodai w/ White Sturgeon Caviar -
- Kona Maine Lobster Bisque -
- Pan-Seared Hudson Valley Foie Gras w/ Mixed Berry Coulis -
- Nodoguro w/ Baby Garbanzo Ratatouille & Soy Hollandaise -
- Momo Sorbet -
- Alaskan King Crab Stew, Soymilk, Cream Cheese, & Hokkaido Uni Sauce -
- A5 Saga Wagyu Filet Mignon Steak w/ Green Peppercorn Sauce -
- Japanese-style Risotto w/ Truffles -
- Shizuoka Aroma Musk Melon -
- Musk Melon Soufflé -
Misao Masuda started his career at legendary Japanese restaurant “Hisago” in Hirakawachō, Tokyo, Japan. Thereafter, he mastered his French culinary skills at the Prince Hotel, Four Seasons Hotel, & Vintage Cave Club. This summer, he was invited by Chef Hiroyoshi Ishida of Mibu, mentor to Ferran Adrià, to collaborate with him at elBulli Lab in Barcelona, Spain alongside other top chefs in the world. He is on the way to be ranked as one of the world’s top best chefs.
Misao Masuda started his career at legendary Japanese restaurant “Hisago” in Hirakawachō, Tokyo, Japan. Thereafter, he mastered his French culinary skills at the Prince Hotel, Four Seasons Hotel, & Vintage Cave Club. This summer, he was invited by Chef Hiroyoshi Ishida of Mibu, mentor to Ferran Adrià, to collaborate with him at elBulli Lab in Barcelona, Spain alongside other top chefs in the world. He is on the way to be ranked as one of the world’s top best chefs.
Misao Masuda started his career at legendary Japanese restaurant “Hisago” in Hirakawachō, Tokyo, Japan. Thereafter, he mastered his French culinary skills at the Prince Hotel, Four Seasons Hotel, & Vintage Cave Club. This summer, he was invited by Chef Hiroyoshi Ishida of Mibu, mentor to Ferran Adrià, to collaborate with him at elBulli Lab in Barcelona, Spain alongside other top chefs in the world. He is on the way to be ranked as one of the world’s top best chefs.
Misao Masuda started his career at legendary Japanese restaurant “Hisago” in Hirakawachō, Tokyo, Japan. Thereafter, he mastered his French culinary skills at the Prince Hotel, Four Seasons Hotel, & Vintage Cave Club. This summer, he was invited by Chef Hiroyoshi Ishida of Mibu, mentor to Ferran Adrià, to collaborate with him at elBulli Lab in Barcelona, Spain alongside other top chefs in the world. He is on the way to be ranked as one of the world’s top best chefs.
