Zensai
Edamame Soup with Dashi Gelée, Cream, Caviar; Grilled Bluefin with Mustard Sauce; Smoked Eel with Wasabi Tomato Salsa and Tamari Balsamic Vinegar
First Course
Seared Salmon with Yuzu Miso, Jalapeño Salsa
Second Course
Aji Panca Roasted Beet Salad, Pineapple Calamansi Vinaigrette, Avocado Purée, Sensei Tomato Parmesan Crisp
Third Course
Chef's Selection of Sushi - Chu-Toro, Hamachi, Whitefish, Ikura
Fourth Course
Kumquat Miso Glazed Chilean Seabass, Saffron Cream Sauce, Shaved Vegetable Salad, Bubu Arare
Fifth Course
Kiawe Smoked Japanese A-5 Brisket, Miso-Honey Nobu Style BBQ Sauce, Heat of Palm Slaw, Cucumber Sunomono
Dessert
Chef's Selection
USD 325 per person. All courses served family-style, based on seasonal availability.