crab apple

crab apple, caramelized pudding, caraway seed tempura, oats

salmon & pickled oyster

salmon & pickled oyster with touches of smoke

Hungarian cherry pepper, bacon, bonito, charcoal

First we lightly grill the salmon on one side over a wood fire for some caramelization and a little smoke. We then put the salmon in an aromatic steamer and place the steamer in our c-vap held at 67 degrees C. That way we get the best of both worlds- flavor, texture, moisture- while retaining most of the color. We wrap the pickled oyster in lardo and wasabi, and the broth is smoked lemon....

candied yams

candied yams, black sesame oil, quince braised in beer, kimchi of ginger

09.06.08

A special 22 course tasting with foie gras and caviar... Here's the menu- next time we'll remember to take pictures!