We kick off the three-hour journey with sakizuke, or small appetizer; this night, it’s a sweet corn panna cotta topped with a tomato jam, slow-roasted eggplant along with white sturgeon caviar and Caledonian blue shrimp. We steadily move through the rest of courses: the second appetizer, zensai, is an assortment of amuse-bouche-like bites that include braised A5 Miyazakigyu wagyu, a spiny lobster omelet, and shiitake mushrooms with yuzu; there’s owan (the soup course), which consists of spiny lobster, napa cabbage roll and a dashi broth that’s as clear as untouched waters surrounding the archipelago islands yet to be fully opened to the world; and sunomono, a palette cleanser of Shigoku oyster topped with tangerine, carrots, daikon, and finished with ponzu sauce.Â
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