Restaurant Lea

Seafood penne gratin and Spinach based vegetable soup

Red perilla (赤しそ) juice

Naan or chapati

Khao man gai with quinoa

Ice plant

The salmon is steamed over a kombu and sake broth to add an umami flavor and scent. As the salmon cooks, it's oils drip into the broth and deepens the flavor; later used to cook rice.

Thread-sail filefish carpaccio with radish, olives and capers

Coffee

Crispy potato salad with chili pepper

Ginger and Jujube tea

Cloud egg

White sesame ramen noodles with Grated Chinese yam

Munster grilled cheese with spinach and honey glazed ham with a side of pickled onions

Lotus root potage with garlic stems

Fried egg on avocado and cream cheese toast

Simple mushroom and garlic spaghetti

Miso soup with mitsuba