Part of the tasting menu ($238++).

Meta is short for metamorphosis and has a strong philosophy of change and evolution. Headed by Chef Sun , food here reflects this philosophy with perfect intersections between not 2, but 3 different cultures: Korean, Japanese and French!

Pictured is the Aged Sawara, served as the first dish after amuse bouche. Sawara is a top grade Japanese Mackerel, best during the winter when it’s fattest, very sweet and rich in flavour. It was aged to give it an aromatic smoky flavour.

Not only was it served with a really generous amount of caviar 😍 the yellow sauce beneath was very special, and the most memorable component to this dish, a ponzu sauce made with egg yolk. Ponzu usually goes well with sashimi, and the use of egg yolk gave this sauce an amazing silky texture that just coats the fish perfectly. What a genius!