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Butterfish served as nigiri.

Salmon served as nigiri.

Bluefin tuna served as nigiri.

Yellowtail served as nigiri.

Fattiest part of bluefin tuna served as nigiri.

Butterfish served as sashimi.

Salmon served as sashimi.

Bluefin tuna served as sashimi.

Yellowtail served as sashimi.

Fattiest part of bluefin tuna served as sashimi.

California roll with snow crab, avocado, and tobiko.

Butterfish maki with avocado, tenkatsu, and truffle sauce.

Snow crab maki with sturgeon caviar and wasabi aioli.

Yellowtail maki with shiso mayo, sweet potato, avocado, and tenkatsu.

Spicy tuna gunkan with akame, shichimi pepper, and spring onions.

Snow crab gunkan with kizami wasabi and tenkatsu.

Edamame seasoned with Maldon salt.

Oysters served with lemon, ponzu, and white onion.

Salad with sourdough croutons, hard cheese, and anchovy sauce.

Marinated butterfish with yuzu miso, avocado, champagne puree, and ponzu onions.

Yellowtail tataki with ginger, yuzu, and truffle sauce.

Scallop tataki with mirin, jalapeño, truffle aioli, and sesame oil.

Beef carpaccio with mustard seeds, tarragon, horseradish, and Canadian fries.

Tacos with salmon, tuna, and butterfish, served with jalapeño sauce, shiso vinegar, and sesame puree.

Wagyu tacos with beef, avocado, oyster sauce, and chives.

Mushroom ravioli with shiitake and king oyster mushrooms, tofu, and leek oil.

Aubergine with yuzu miso and gochujang coconut cream foam.

Marinated black cod with yuzu miso, ginger shoot, and white radish.

Tuna steak with apple miso, tomato and edamame salsa, and katsuobushi.

Chicken schnitzel served with mustard sauce and trout roe.

Strip loin steak with demi-glace, chimichurri, and Canadian fries.

Broccoli served with chimichurri.

Baby romaine salad with hard cheese and anchovy sauce.

Spinach salad with pecorino cheese, yuzu, miso, and truffle oil.

Canadian fries with truffle paste and hard cheese.

Marinated plum with sesame oil.