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*Our menu changes frequently based on seasonality and market availability.

Gastronomic Indulgence

Our Menu

Menu changes frequently based on seasonality and market availability. We source the finest beef from the US and Australia.
We take great pride in our personal relationships with our farmers and purveyors in both America and Taiwan.
A specialist will assist to create a custom menu for private room.

Prices are subject to 10% service charge.

STUDY OF BEEF

WAGYU TARTARE

BINCHOTAN SEARED WAGYU

UNI TOAST

DRY-AGED AMERICAN BEEF

COCO-NUTS

COFEEE AND SWEETS

3800

SMALL

BINCHOTAN SEARED WAGYU

yuzu / eryngei / dry age
450

HAMACHI SHOTS

radish / apple / verjus
150 (1) / 750 (6)

UNI TOAST

oxtail / brioche / 1k island
280

ROLEX OYSTER

leek blanquette / ossetra caviar
290

BEFORE BEEF

WAGYU TARTARE

truffle tea egg / black garlic / szechuan spice
600

WEDGE SALAD

bottarga / herbs / onion ranch / apple
350

1/2 BOSTON LOBSTER

brown butter sabayon / lobster jus
1000

KAVALAN PORK BELLY

persimmon / cucumber / ruby mustard
450

HOKKAIDO SCALLOP

white beans / black pudding / pea shoots
600

ROUGIE FOIE GRAS

parsnip / pineapple / magao
650

DRY-AGED MISO SOUP

matcha soba / myoga / trout roe / ox tongue
600

AMERICAN BEEF

Add seared foie gras to any steak
500
Aurora Prime Bone-in Ribeye 500G demi / watercress / grilled lemon
2900
CAB Filet 200G  bordelaise / chives
1400
CAB Chateaubriand 500g  500G  black garlic / corn / lime beurre blanc
3600

DRY-AGED GREATER OMAHA PRIME

Bone-in New York 400G  demi / shiitake butter
3200
T-bone 500G  bpc / leek fondue
4000
custom porterhouse up to 1.5 kg available by pre-order only
MP

WAGYU

Sher Double Black F1 Tenderloin AUS 100G

2000
Imperial Reserve Full Blood Ribeye USA 100G

1500
Imperial Reserve Full Blood Ribeye Cap USA 100G

2000
Master Kobe Hanger Steak AUS 200G
1700

NOT BEEF

Smoked Kavalan Pork Chop  apple jus / leek fondue
1600
Wuzai Threadfin  parsley risotto / kale
1300

SIDES

Sansu

shallot / chorizo
350

Mash Potatoes

chicken gravy / shichimi
250

Wild Mushrooms

soy / sudachi
350

Koshihikari rice

uni butter / fuikake / egg
400

Cauliflower Gratin

brown butter / hazelnut
350

Truffle Fries

furikake / smoke oyster aioli
400