Japanese Dinner

Seaweed and Fuji apple sunomono with sesame and crispy garlic.

Torched hiramasa, skipjack and horse mackerel.

Vegan alternative: two styles of bean curd tofu, steamed and marinated in ginger and mirin, then crisp fried with furikake panko.

Dashi-poached green-lip mussel and Hokkaido scallop with leek ash and sweet peas.

Vegan alternative: slow-cooked celeriac in vegan dashi with robata-grilled shallots, sweet pea puree and leek ash.

Yuzu-infused chawanmushi with smokey shitake mushrooms and sweet corn porridge.

Vegan alternative: yakitori shitake mushroom and leek rounds with sweet yakiniku sauce and sweet corn.

King crab katsu with crispy rice, sweet corn and coconut curry, finished with petit shisho.

Vegan alternative: cauliflower katsu with crispy rice, sweet corn and coconut curry.

Eggplant glazed with miso, tapioca crunch and sesame chili cream.

Hibachi-grilled A5 Kobe, poached langoustine, Ossietra caviar and satsuma imo.

Vegan alternative: 100-layer purple yam with grilled negi, sesame miso jus, baby glazed beetroot and beetroot caviar.

Lemon mochi with matcha prepared two ways, white chocolate milk and almond crunch.