Appetizer
Summer squash and wakame gyosas with a lime honey ponzu sauce Presented in Japanese wa shi nabe paper on small square plates
Main Course
Fuji hot pot with braised French shallots, teardrop tomatoes with shitakes
and nameko mushrooms. Arranged on somen noodles and matted with popcorn shoots Presented in Chinese bowls
Dessert
Burnt Banana torte on a thin ginger crust Served with a vanilla bean and violet chantilly
Petit four
Caramel and bitter sweet chocolate lolli pops
Vegan Dinner - sample