signature=44da83c07a3b28b6c6942e88548cd52d,Signature

摘要：

CHEF/CULINARY TEAM: Chef de Cuisine Nicolas Boujema, Chef SommelierFumihiko Kamo MENU FOCUS: Various multi-course menus celebrate the food culture of Japan as well as authentic yet innovative French cuisine. SIGNATURE DISHES: Tartare of raw Ikegime seabass flavored with hamaguri, shallots, sorrel and Champagne, topped with caviarand served alongside a shellfish consomme; poached langoustine from New Zealand served with a zucchini/mint custard and ricotta cheese from Japan STANDOUT DESIGN FEATURES: Dining areas are divided by silver partitions fashioned from carbon fibers, so sunlight bathes the dining room by day while at night the city skyline provides the ultimate backdrop. The technique of separating semi-private dining rooms with partitions draws from the traditional Japanese practice of creating separate spaces using standing screens andthe like.

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