Red caviar with toast and butter

Tuna tartare with avocado and wasabi cream sause

Scallop tartare
with tomato sause and nori chips

Salad with pickled octopus, avocado and ginger cream

Salad with spiced salmon and mousse eel with mixed salad, avocado and freshcucumber

Oyster baked with Pecorino cheese with truffle sauce and basil

Bouillabaisse with fish and other seafood

Mussels in prawn consomme
with celery, leek, coconut milk and slices of toasted ciabatta

Grilled octopus with stewed potatoes, pak-choi salad and cheese cream

Scallop baked on a cushion of spinach with pine nuts

Red king crab (phalanges)

— boiled in vegetable stock
— baked with thermidor sauce

Anadara sasihimi

Scallop with
Pan Asian sauce

Botan Shrimp with lemon and sauce

Sea urchin
with Pan Asian sauce
and quail egg yolk