Lunch Course

• Chef’s seasonal five appetizers
• Healthy steamed soup with Tsushima chicken, abalone and  dried scallops
• Four dishes
  Deep-fried snow crab claw with sea lettuce, Sweet and sour pork with black vinegar, Steamed fish with vegetable, Steamed Chinese leeks and shrimp dumpling
• Takana and white mapo tofu with thick sauce over fried noodles
• Strawberry tapioca milk with rice flour dumplings

Dinner Course

•  Chef’s seasonal seven ‘chill and grill’ appetizers
• Sautéed coral grouper and seasonal vegetable with dried mullet roe
• Steamed soup with soft-shell turtle, chicken, dried shiitake-mushroom from Tsushima served swallow’s nest
• Wok-fried Iki beef sirloin and steamed vegetables with XO sauce
• Sautéed soft shell crab and mantis shrimp with Asian spice salt
• Hot and sour soup Goto udon noodle
• Strawberry almond parfait flavored Japanese citrus yukou