The menu

Nine courses, one seating

Everyone in the room eats the same nine courses at the same hour. There is no à la carte and no second seating.

The nine courses

Brined 20 minutes in koji salt, served raw.

Aged 4 days under kombu, then seared in brown butter.

III

Coated in koji rice for 48 hours, then cold smoked.

Dry aged 40 days, seared over embers.

Cured 5 days in juniper and salt, then cold smoked.

Fermented 3 weeks into a barley miso base.

VII

Brined 24 hours, finished in aged vinegar butter.

VIII

Dry aged 28 days, glazed with an 18 month miso.

Fermented 6 weeks, served over cultured cream.

Base fermented 2 months, mother now 3 years old.

Preserved 14 months in brine.

Solera blend, average age 12 years.

Cultured 4 days, then cold smoked over oak.

Held 30 months, served with dark honey.

Base fermented 14 months before caramelizing.

Beans dry fermented 72 hours before roasting.