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Tried the chef’s tasting lunch menu the first time. Started with a nice warm bread basket along with special made Japanese inspired butter. Amuse bouche is uni with seaweed cracker and shrimp, very interesting. Caviar is layered on top of something like a cheese mouse. Truffle dish is made with truffles, mushrooms and barley, very full like a risotto dish. Main course I selected pigeon from France, very moist and juicy. At last, dessert is green tea ice cream inspired with ume plum. Alway