Details.
A 10-course chef's tasting menu featuring amuse-bouche, white asparagus with yuzu koshou vinaigrette and shine musket, hassun, mussel with mussel emulsion and edible green, hotate with shiso salsa and truffle yuzu soy, toro caviar with tuna belly and oscietra caviar, 'Domi' mul-hwoe with chojang dashi and nama wasabi, red mullet with seafood shinzo and umami emulsion, 'Han-Woo' ribeye with mole, gang doenjang soy bean paste, jjang-achi and bossam kimchi, truffle claypot rice with Japanese mushroom compote, rice cooked in truffle soy broth, shredded parmesan and negi, and AB Garden Palace with smoky mascarpone mousse and porcini mushroom ganache. Menu may be adjusted according to market availability to ensure freshness and quality. Prices are subject to 10% service charge and prevailing government taxes.
