For the main dish, we chose the Ibérico Pork Pluma 300gm ($58), from the signature series. The pluma cut is located at the neck end of Iberico black pork loin and characterised by the extreme tenderness and leanness with generous marbling, which was exactly what left us in awe. Interestingly, it is known also for its wing-like shape. Pairing with the red miso, the dish imparted an earthy, umami taste and slightly salty (also partly due to the salt crystals sprinkled), countered by grilled carrot sweetness.