|Chef Ming Tsai|
|Selection of sake from a brewery Simply Ming visited in Nara|
|Foie Grass Shumai with a sauterness-shallot broth|
|Smashed Shrimp Dumpling with a citrus truffle vinaigrette|
|New Style Buri Sashimi with Hot Curry Oil|
The Buri was sourced from Japan at the heigh of its season.
|Miso-Sake "Coq au Vin"|
This dish was made using sake and miso sourced from the producers Simply Ming visited.
|Sake-Miso Marinated Sablefish (a.ka. Butterfish) with vegetarian soba noodle sushi, wasabi oil and soy-lime syrup|
|Thai Style Chawan Mushi with lobster and mushrooms|
|Toasted Sesame Pear Tea Cake with a miso-caramel and sweet cream|