Wild Scallop LiverNishiazabu Taku·Tomoyuki YoshinagaA unique and high-quality preparation of scallop liver.|
Shiojin RyoriCook Toyko·NorikoA traditional Japanese vegetarian cuisine, often associated with Buddhist monks.|
Hida beef with miso on Hoba leaveKyoya·Takashi IgarashiTakayamaHida beef grilled with miso on a Hoba leaf.1 save|
Lion's Head CocktailOkatshe·Jose GarcesAllentownA shishito-infused cocktail, recommended for those who enjoy grassy NZ...|
OmakaseEndo at the Rotunda·Endo KazutoshiLondonA Japanese dining experience where guests entrust the chef to serve a meal,...|
Violeta de la SierraMar. Cocina Sur AtlánticaA signature cocktail, highly recommended and rated 10 out of 10 by a customer.|
old hen consomméTROIS VISAGES·Ryohei KuninagaConsommé made from old hen, highlighting umami from potentially discarded parts.|
Off-menu dessertDa Lorenzo – Al Giardino Segreto·paulo airaudoVeneziaA special, off-menu dessert created specifically for a celebration.|
Special, off-menu dessertDa Lorenzo – Al Giardino Segreto·paulo airaudoVeneziaA special, off-menu dessert created specifically for a celebration.|
Seasonal SashimiDouble Knot·Michael SchulsonManhattanMentioned as a signature dish for Double Knot New York.|
hand rollsSaru Handroll Bar SF·Billy KongHandrolls made with seasonal fish in Edomae & traditional style, with a...|
Cantonese Lobster NoodlesShanghai MeLondonCooked in the classic ginger and scallion style, but without being weighed...|
Whole-Roasted CauliflowerKYU New York·Jordan SayfieManhattanA whole cauliflower roasted and served with goat cheese and shishito herb...|
Miso codNobu Milan·Chef Nobu MatsuhisaMilanoSeverely overcooked, dry, chewy, and lacking the luxurious texture the dish...|
Mul-hul Donburi BowlSeoul Shi·JoyceTucsonA donburi bowl with an interesting, slightly spicy watermelon margarita-like...|