MAYU

Assortment of seasonal Kyoto vegetables lightly battered and fried to perfection, served with a matcha sea salt.

Whole branzino, perfectly grilled over binchotan charcoal, served with a delicate ponzu butter and grilled asparagus.

Crispy sushi rice topped with spicy bigeye tuna, jalapeño, and a drizzle of unagi sauce.

Layers of delicate cherry blossom flavored mochi, genoise sponge, and a light mascarpone cream, finished with fresh berries.

Fresh corvina, octopus, and shrimp marinated in a vibrant yuzu-aji amarillo leche de tigre, with cancha, choclo, and sweet potato.

Pan-fried dumplings filled with premium Kagoshima A5 Wagyu beef and napa cabbage, served with a yuzu-soy dipping sauce.

Bluefin tuna, avocado, and cucumber, topped with seared wagyu beef, black truffle, and a truffle-infused soy glaze.