RECOMMENDATION

Supreme Crabmeat with Avocado and Japanese Tomato

A cake-like salad is already really attractive to the eyes, but it is more than just its look. Using Japanese avocado and tomatoes and accompanied with fresh crabmeat, this appetizer readied me for the next dish.

Cappuccino of Wild Mushroom

To those who love mushroom soups, I recommend this Cappuccino of Wild Mushroom. Using mushroom as the main ingredient, and cooked them with different kinds of fungus, the soup is filled with the rich scent of mushroom. But the richness doesn’t go overboard, it is just right for me!

Boston Lobster

This Boston Lobster is full of surprises, the chef pays lots of attention when selecting the ingredients for the dish. The chef chose 1.4-1.5 kg of lobster because only those lobsters have the best texture and even after being grilled the flavor still remains in them.

Grade 5 Tomahawk Steak

Finally, the star of this meal -- Grade 5 Tomahawk Steak has arrived. Each portion has over 1 k.g. of meat. The chef from the restaurant has an open kitchen that cooks the beef with Japanese Bincho charcoal. When the dish arrives, you can smell the pleasant scent of barbecue. The meat of the tomahawk steak is very tender and chewy. The restaurant also offers steaks from Japan and America!

Coffee Jelly with Caramel Mousse and Vanilla Ice Cream

A perfect dinner cannot end without coffee and dessert. And at The Kitchen, the chef here skillfully combined the two, and each bite of the jelly tasted like a rich Espresso coffee. Along with the caramel crunchie and ice cream, the two flavours achieve a perfect balance.