This summary outlines a multi-course tasting menu that includes appetizers featuring melon, seaweed tapioca, and asparagus tart. Main dishes consist of Hokkaido scallop, lobster served with a roasted barley consommé, and house-cured cod. The tasting concludes with desserts such as a frozen berries gin cocktail, strawberry parfait, and assorted mignardises. A variety of wines from France, New Zealand, Italy, and Bordeaux complement the courses.

1. Exquisite Symphony
Amuse Bouche
Osmotised Melon | Lime Zest | Yukari
Seaweed Tapioca | Salmon Tartar | Chive
Asparagus Tart | Cheese | Salted Kelp
Taittinger Brut Reserve, France
Circle
Hokkaido Scallop | Botan Ebi
Tartare Almond Garlic Velouté| Charcoal Powder
Albert Bichot Chablis, Franc
Lobster
Vegetable Pot-au-feu | Roasted Barley Lobster Consommé
|Open Raviolo
Rimapere Sauvignon Blanc, New Zealand
Baccalà
House-Cured Cod | Olive Powder | Anchovy Cream
Albert Bichot Pinot Noir, France
Wagyu Sirloin MB8
Cheese Fragments | Chlorophyll Puree
| Sauce Périgueux
Le Petit Lune, Bordeaux, France
Gin Fizzy
Frozen Berries | Citrus Gin | Dehydrated Strawberries
Berries & Rhubarb
Feuilletine | Strawberry Parfait | Rhubarb Jelly
Vietti Moscato d’Asti DOCG, Italy
Mignardises