Prix Fixe

Chef's Special French-Japonais

$300/per person

- 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 -

*Our chef may change the menu due to seasonal ingredients & guest preferences.

On His Way To Be A World’s Top Chef
Chef Misao is unrivaled in the culinary world, developing a new style of “French-Japonais”

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.

On His Way To Be A World’s Top Chef
Chef Misao is unrivaled in the culinary world, developing a new style of “French-Japonais”

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.

On His Way To Be A World’s Top Chef
Chef Misao is unrivaled in the culinary world, developing a new style of “French-Japonais”

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.

A New Style of Culinary Art: French Japonais
A New Style of Culinary Art: French Japonais

On His Way To Be A World’s Top Chef
Chef Misao is unrivaled in the culinary world, developing a new style of “French-Japonais”

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.

A New Style of Culinary Art: French Japonais