A tasting composed nightly.

Served with warm blini, crème fraîche, and 24k gold leaf.

Binchōtan grilled, black garlic jus, smoked bone marrow.

Hand-cut pasta, aged parmesan, shaved Alba white truffle.

Yuzu koshō, quail yolk, sturgeon caviar.

Brioche, brown butter, sea urchin, chive oil.

Charred leek, saffron beurre blanc, pommes purée.

Miso glaze, dashi broth, baby bok choy.

Bone-in, cast-iron seared, café de Paris butter.

Cherry gastrique, foie gras, celeriac purée.

Warm valrhona ganache, hazelnut praline, gold leaf.

Tahitian vanilla, aged rum, torched to order.

Yamazaki 12, gold-leaf orange, smoked oak.

Grey Goose, Perrier-Jouët, elderflower, lemon.

Vintage cuvée, bottle service.

Bordeaux first growth, decanted table-side.