From the sea, from the land, forty-five floors above the city.

Hand-cut bluefin belly, shallot, gold leaf, Kaluga reserve

Yellowtail, jalapeño, yuzu, cold-pressed olive oil

Bafun uni, brown butter brioche, smoked salt

Heirloom tomato, cold kombu broth, shiso oil

Cured avocado, wasabi root, sesame tuile

Three coasts, yuzu-shallot, ponzu pearl

Binchōtan blistered pods, sea salt, lemon zest

Soy-marinated, double-fried, yuzu kosho aioli

72-hour marinade, charred shiso leaf

Hokkaido king crab leg, citrus chili butter

Grilled, black salt, smoked yuzu kosho

Hen of the woods, matcha salt, ponzu

Single bluefin, dry-aged in cedar, three cuts

Yellowtail, citrus salt, single drop of aged ponzu

Live abalone, slow-poached, its own emulsion

Chef's selection, seven cuts, lacquer presentation

Stone-baked, yuzu beurre blanc, herb oil (for two)

Aged 11 days, brushed with smoked nikiri

Medium fatty tuna, shaped warm, nikiri

Lean tuna, soy-cured 24 hours, wasabi root

Bafun uni, nori wrap, fresh shaved wasabi

Seared A5 belt, Bafun uni, soy pearl

Conger eel over binchōtan, brushed nikiri, sansho

Hand-whisked dashi omelette, sweet, soft

Pressed avocado, aged tamari, wasabi root

Chopped ōtoro, pickled daikon, crisp nori

Minced tuna, scallion, Kaluga reserve

Medium fatty tuna, shiso, sesame

Norwegian salmon, avocado, crisp tempura flakes

Charred shiitake, pickled kanpyō, kabocha, plum

Eight pieces, chef's choice, served one by one

Single producer, 120g, salt, wasabi root

Hinai-jidori duck, three-year umeshu glaze, sansho

Bellota presa, charred negi, white miso

Australian rack, four bones, smoked chili butter

Slow-roasted squash, miso caramel, brown butter

Hand-cut buckwheat, mushroom dashi, black truffle

Koshihikari, salmon roe, shiso, cured yolk

Roasted green tea, burnt sugar, candied rice

Whipped tofu, citrus curd, almond sablé

Ceremonial grade, white chocolate ganache (15 min)

Three-year umeshu, shiso oil, gold leaf

Vanilla, strawberry, matcha