Musashi Sky Restaurant

Pan-seared Matsusaka beef tenderloin, topped with a slice of foie gras, Périgord black truffle, and a rich Madeira sauce. A classic reimagined.

A classic French apple tart, caramelized to perfection and inverted onto a flaky pastry crust. Served with a salted caramel sauce and vanilla bean ice cream.

A light and airy lobster soufflé, infused with a rich bisque and a hint of Cognac. Served with a delicate saffron cream sauce.

Smoked duck breast, perfectly seared and served with a reduction of navel oranges, Grand Marnier, and a touch of ginger. Accompanied by confit duck leg.

A creamy velouté crafted from porcini mushrooms and roasted chestnuts, finished with a hint of truffle oil and toasted brioche croutons.

Whole sea bass baked in a salt crust infused with fresh herbs, theatrically cracked tableside. Served with a light lemon beurre blanc.