Scallop, ladyfinger, green chili, ginkgo nut, rice and melon. .
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Everything served was flown in from Japan directly. The food was directly seared by the scorching charcoal. Not only the intense heat removed any unwanted smell, it amplified the flavors from within. The Chef wisely used different ingredients to season the food perfectly. .
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Their ala cartel menu might burn a hole in the wallet but I would recommend their Omakase menu to Sample most of their dish on their menu.