First cocktail was the Pimm’s Cup and the second was the Bee’s Knees. Also got a glass of their house wine.
Amberjack sashimi brushed with horseradish oil, vinegar & smoked fish bone gelee, chili crisp, Sichuan peppercorn, amberjack belly tartare, cucumber, tantan-reminiscent sauce
(Chawanmushi) Fish maw, Astrea caviar, crab chawanmushi, cilantro flowers, chives, roasted crab shell and kelp vinegar
(Hotpot) Hokkaido bay and uni, Pacific Northwestern Shigoku oyster, geoduck clam, asparagus, artichoke, garnished with thinly sliced scallop, serranos, nasturtium leaf, smoked fish bone / suan cai / sour mustard broth
Monterey Bay line-caught sablefish (grilled on binchotan), Santa Barbara abalone, peas, pea tendrils, Thai basil & clam broken sauce
Lobster, milk bread toast, fermented black beans, pickled Calabrian chilies, kinome leaf
Roasted Lamb rack (Cascade Creek Farms in Napa), Chinese BBQ rub (fennel, cumin, coriander, star anise), lamb jus seasoned with soy sauce and maqaw pepper, stuffed morel filled with seasoned lamb farce
Japanese milk bread, Normandy butter brushed on top, Maldon, cultured butter
Meyer lemon shaved ice, whipped buttermilk, Rio Red grapefruit segments, jellied maqaw pepper
Mille-feuille
Roasted pineapple, Meyer lemon cream, ginger & caramelized Taiwanese black sugar sauce
Cream Puff
Salted egg yolk
by Odd-Place-7254