SAMPLE MENU: 15 October 2017

trout, nasturtium, asian pear, umeboshi | 18

crab, sunflower, marigold, dill, habanada | 18

bitter greens, persimmon, fermented crab broth | 16

chicken liver tart, radish, apple, wheat | 12

cabbage, salami, celery, corn nuts | 16

snapper, borage, turnips, sake bushi | 32

beef sausage, celeriac, kale, aji dulce | 22

 

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