Chef Yuki Tanaka

Omakase Nigiri Slicing & Torched Otoro 🍣

14-course Toyosu Market fresh bluefin tuna, sea urchin, and A5 Wagyu nigiri.

Chef Min-Jun Park

Sizzling 1++ Hanwoo Ribeye with Aged Kimchi & Perilla 🥩

Charcoal grilled table-side with 5-year aged doenjang paste and banchan.

Chef Aisha Okafor

Smoky Firewood Party Jollof & Dodo 🌍🍛

Simmered in habanero-bell pepper reduction with chargrilled tiger prawns.

Chef Marco Rossi

Authentic Roman Carbonara with Guanciale 🍝

Tossed in pecorino and rich egg yolk emulsion. No cream needed, pure Italian technique!

Chef Wei Zhang

Handcrafted Xiao Long Bao Soup Dumplings 🥟

Delicate 18-fold pleating with rich gelatinous broth and Berkshire pork.

Chef Tariq Al-Ghamdi

Royal Najdi Lamb Shank with Saffron Cardamom Rice 🍚

Tender fall-off-the-bone lamb shank garnished with golden pine nuts and raisins.

Chef Meera Patel

Royal Awadhi Dum Biryani Sealed in Clay Handi 🍲

Slow cooked over charcoal with aged basmati, saffron milk, and rose water.

Chef Marcus Vance

18-Hour Hickory Smoked Prime Brisket 🔥🥩

Deep mahogany smoke ring, caramelized bark, and melted collagen tenderness.

Chef Pierre Dubois

Crispy Duck Breast with Orange Blossom Glaze 🦆

Classic French haute cuisine reduction served with pomme purée.

Chef Sofía Mendez

Valencian Giant Carabineros Paella with Socarrat 🥘

Saffron bomba rice with crispy bottom crust and Mediterranean wild langoustines.

Chef Henrik Lindqvist

Nordic Cold-Smoked Arctic Trout with Dill Emulsion 🌲

Stockholm archipelago cured fish with juniper smoke and pickled sea buckthorn.

Chef Elena Beauchamp

Quebec Duck Breast with Wild Blueberry Demi-Glace 🍁

Laurentian forest foraged mushrooms with maple glazed seasonal root vegetables.