白蔥慕斯 雞湯凍 鱒魚卵

橫筋笛鯛魚 日本山梨麝香葡萄 魚子醬

無花果 義大利生火腿 布拉塔起司

雞肉蛤蜊湯 九州照燒獅魚

雞腿肉 檸檬義式燉飯

天婦羅 鮑魚 大根 紫蘇葉

和牛涮 牛蒡泥 黑松露

北海道玉米蒸蛋

小田牛 日本鹿兒島菲力 清酒冰沙

神隱咖哩

M&CO巴斯克蛋糕 棒茶水蜜桃牛奶凍

White Onion Mousse Chicken Jelly Trout Roe

Tendon Snapper Japanese Yamanashi Muscat Caviar

figs prosciutto burrata cheese

Chicken and Clam Soup Kyushu Teriyaki Lionfish

Chicken Thighs Lemon Risotto

Tempura Abalone Big Root Perilla Leaves

Wagyu Beef Shabu Burdock Puree Black Truffle

Hokkaido Tamales

Oda Beef Japanese Kagoshima Filet Sake Smoothie

Shinyin Curry

M&CO Basque Cake Bar Tea Peach Sherbet

To me this menu reads like a surreal page from some otherworldly Escoffier… Suffice to say that just like the famous French chef, our Japanese chef at M&Co had all the skills and training necessary to make perfect sense out of these abbreviated notes, and I’m told he did it all with the most basic kitchen gear imaginable.

This place is nearly impossible to book, but if you’re lucky, you may have a friend… not me. I certainly don’t have the connection.