Japan-Trentino-Nikkei


Menu for the whole table
My tradition and innovation become evolution
An experience that explore interactions between:
Sky, Land and Sea

I WAS THINKING OF AN OYSTER
goblet of champagne, oyster leaf and mayonnaise

“GAZPACHO”
tomato, pepper, mozzarella and langoustine 

AN IDEA OF “VITELLO TONNATO”
veal, potatoes and asparagus cream,
capers and dry tomato 

CENTENARY CEVICHE
trout, octopus, apple, celery, lemon,
charcoal and cuttlefish ink 

FOIE-GRAS NIGIRI
rice nigiri, roasted foie gras,
soy and fermented prune drink 

BEEF & BEEF
beef, lemon, olives and red shiso 

GLACIER 51
mango with Trentino chilli mustard
and flying fish roe

EGG
puffed rice, white chocolate, coconut milk, banana and curry 

ASPARAGUS
royal tradition caviar, eggnog and a glass of Japanese sake 


150

Matching of 5 cocktails chosen by the sommelier | 75