A featured dish from our Afternoon Tea-style lunch.
This dish features Tachiuo (scabbardfish) from Ehime Prefecture, wrapped with zucchini and Spanish pancetta (cured bacon), then cooked to perfection.
Accompanied by a turnip foam infused with a Jamón Serrano-based broth.
Wrapping or sandwiching ingredients with fish is a classic method I’ve used for years — some habits are hard to break, I guess.
*Please note that this menu item is not always available. Offerings may vary depending on the season and ingredient availability.
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