Keigetsu Junmai Daiginjo Sparkling “HAO”

Normandy Brown Crab

Brown crab from Normandy, north of France, is served with jicama (Mexican turnip), local ginger flower and cream made with vermouth for its floral and light herbal taste, topped with Magnum Opus Oscietra Caviar. Oscietra caviar are a little bit bigger and firmer, with slightly nutty and buttery flavours. They are also fruity, very creamy, and all in all a rich and complex caviar.

Nito Junmai Ginjo
Omachi 55

Maguro Noten

A most delicate piece of meat from the forehead of the Bluefin Tuna, drizzled with French sauce vierge and padron pepper espuma. This recipe lifts the dish to a new level of flavour whilst still keeping things simple enough for the melt-in-your-mouth Noten to shine as the main ingredient.