Bartender Colin Sugalski’s Juzi cocktails: fresh-squeezed orange juice, ginger liqueur, Soju, house-made black-tea-lychee syrup, and egg whites. Photograph by Erik Uecke
The First course: A chilled pasta dish with oysters on green tea soba noodles with smoked trout roe, pickled cucumbers, and house-made XO sauce. Photograph by Erik Uecke
Second course: Pan-seared scallops with pickled and charred sardines, sake-braised turnips, and micro mizuna. Photograph by Erik Uecke
Third course: Congee of quinoa with charred lettuces, a coddled egg, chicken jus, and a pig tongue that’s cured for two weeks, braised, and then charred, plated with scallion relish. Photograph by Erik Uecke
Fourth course: “Buddha’s Delight,” a textural melange of veggies (carrots, beets, etc.) both roasted and pickled, on a harissa-spiked puree with red wine vinegar powder. Photograph by Erik Uecke
Fifth course: Pork neck and prawn banh cuon. Photograph by Erik Uecke
Sixth course: A whole deboned branzino stuffed with grapes, pumpkin, and edible flowers on edible soy paper. Photograph by Erik Uecke
Seventh course: Stuffed quail with steamed lotus rice and wild mushrooms. Photograph by Erik Uecke
Eighth course: Orange creamsicle panna cotta with sesame tuile and candied oats. Photograph by Erik Uecke
