Yaoyao

Three-course menu with Peking duck: meat with pancakes, bean sauce, leek and cucumber; wok vegetables; and a duck bone soup.

Char as Nigiri.

Beef fillet as Nigiri.

Avocado as vegan Nigiri.

Snow pea pod as vegan Nigiri.

Marinated tofu pocket as vegan Nigiri.

Natto as vegan Nigiri.

Tuna as Nigiri.

Kingfish as Nigiri.

Prawns as Nigiri.

Eel as Nigiri.

Sea urchin as Nigiri.

Wagyu Beef as Nigiri.

Tuna and avocado as Taco Sushi.

Salmon and avocado as Taco Sushi.

Wagyu as Taco Sushi.

Maki and inside-out rolls with truffle salmon and avocado.

Maki and inside-out rolls with tuna bonito and avocado.

Maki and inside-out rolls with salmon and avocado.

Maki and inside-out rolls with Philadelphia and cucumber.

Maki and inside-out rolls with beef.

Maki and inside-out rolls with softshell crab.

Maki and inside-out rolls with salmon, tuna and kingfish.

Maki and inside-out rolls with tuna onion tartar and avocado.

Maki and inside-out rolls with salmon.

Maki and inside-out rolls with cucumber.

Maki and inside-out rolls with avocado.

Tuna as sashimi.

Kingfish as sashimi.

Flambéed salmon sashimi.

Six nigiri and six maki based on the market selection.

Set consisting of six nigiri and six maki.

Boiled soybeans with fleur de sel.

Fermented Chinese cabbage with chili.

Chinese cabbage salad with carrot strips.

Wonton with shrimp and chicken filling in Szechuan sauce.

Cucumber salad with spicy sesame dressing.

Six fried pieces with vegan Wafu mayo.

Spring rolls filled with vegetables and glass noodles.

Singapore curry soup with vegetables.

Lemongrass soup with shrimp.

Miso soup with tofu, mushrooms, spring onions and seaweed.