The Atrium

A combination plate featuring two styles of beef: a dry-aged prime rib and a slow-cooked Wagyu beef cheek. The prime rib offers intense, concentrated beef flavor, while the cheek is extremely tender and melts in the mouth. Best enjoyed by savoring the contrasting textures.

Lightly seared dry-aged beef served rare, dressed with citrusy ponzu sauce and aromatic truffle. The meat is tender and savory with a refreshing tangy finish. Typically eaten as an appetizer.

Thin slices of beef fried very quickly to retain juiciness, topped with a raw egg yolk. The rich yolk creates a creamy coating over the savory meat. Mix the yolk with the beef before eating for a luscious texture.

Premium Japanese scallops cooked in a zesty lemon, garlic, and white wine sauce. The scallops are sweet and tender, complemented by the acidic and aromatic sauce. Enjoy with the sauce coating each bite.

Fresh organic eggs cooked to your preference, from omelets to poached eggs. Customizable with various fillings like cheese, vegetables, and meats. A classic and protein-rich breakfast staple.

Large Japanese scallops baked with a rich cheese and mushroom cream sauce. The dish is creamy, savory, and golden-brown on top. Typically eaten warm directly from the shell.

A large freshwater prawn grilled until the shell is charred and the meat is cooked. The flesh is firm and sweet, often served with the rich, creamy fat from the head. Best eaten by scooping out the meat and head fat.