The amazing part was how seamless the fusion combinations are - padron x sesame sauce, shiso x tomato tartare, tofu x caviar were some of the yummy concoctions in these dishes. Every dish was delicious and my favourite is definitely the more japanese inspired braised udon with mushrooms and fatt choy.

We had (1) fresh oysters with ponzu and kimichi, (2) cherry gazpacho with mascarpone, (3) padron peppers with sesame sauce and bonito flakes, (4) ankimo tofu with caviar, (5) shiso leaf tomato tartare tempura, (6) sakura ebi fritters, (7) octopus with textures of cauliflower, (8) braised udon with mushrooms and fatt choy, (9) rhubard with ginger flower ice cream and (10) lavender mousse with blueberry sorbet