GOURMETA X ANDO by Chef Agustin Balbi

Slices of Cured Beef / Beef consomme / Nameko Mushroom

Wagyu tartare, rye crackers, kristal caviar

Lobster, piquillo peppers, nomad caviar

Hokkaido Uni, lemon, green peas, shio kombu

Bread selection with olive oil and butter

Striploin, takenoko, corn humita, white maitake

Chuck roll, yumepirika rice, furikake, negi, caramelized onion

Chocolate textures, shiso ice cream

Sweets

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