“Art of Plate”
18th April Dinner only
Crafted by Executive Keisuke Matsumoto
“NUKUMORI” ぬくもり -WarmthClassical French Onion Truffle Soup in Minoyaki
Brown Onion
Consommé
Cheese Powder
Clam
Truffle Oil
“IWAHADA” 岩肌 –Surface of RockFrat Fish Carpaccio on Minoyaki (Spring Sprouting)
Frat Fish
Ponzu Jerry
Mountain Vegetable
“AKA KURO” 赤と黒 -Black & RedLewin Terrace Garden in Dynamic Minoyaki
Couscous
Beetroots puree
Truffle
Shio Kombu (Salt Kelp)
Carrot Puree Cream
“SHIGOKU” 至極 –GrantedPan Fried Lobster on Gold Minoyaki
Lobster
Egg York
Japanese Pepper
“WABISABI” 侘び寂び
NIPPON ROSSHINI on Classic Style Minoyaki
Wagyu Beef Steak
Foie Gras Terrine
Japanese Mushroom
Truffle
Sauce Madera
“UME UGUISU” 梅と鶯 –Plum & NightingaleWhite Chocolate
Matcha Mousse
Mélange
$180++
(UOB Special $153++)
Sweetened Green Peas

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