THE SECRET KITCHEN
Private Omakase • Seasonal Culinary Gastronomy
Amuse-Bouche
Smoked Heirloom Radish
Cultured sea-salt butter, toasted heritage sourdough crusts
Entrée
Cold-Smoked Botan Ebi
White soy reduction, compressed green apple textures, shiso oil infusion
Plat Principal
Slow-Roasted Wagyu Striploin
Charred spring scallions, sweet sake-glaze reduction, wild seasonal fungi
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