- Japanese Wagyu Carpaccio -
- Ayu (Sweetfish) Oil Tartare w/ Watermelon Cucumber Relish -
- Chef’s Special Homage to the Ocean & the Land -
- Cream Cheese Tofu & Cauliflower Purée w/ Osetra Caviar, Hokkaido Uni -
- Kinmedai & Kona Abalone w/ Clam Spinach Cream Sauce-
- Fried Ainame w/ Kona Lobster Américaine Tomato Stew-
- Komomo Sorbet -
- Crispy Pork Belly w/ Enoki Mushroom Carbonara -
- A5 Saga Wagyu Filet Mignon Steak & Pan Seared Foie Gras w/ Onion Citrus Soy -
- Trio de Dessert -
