Our Events

For one night only.

An ingredient-driven Omakase devoted to rarity and precision.

Featuring Regiis Ova Caviar (Chef Thomas Keller), Japanese Hairy Crab from Hokkaido,

Japanese A5 Wagyu from Miyazaki, Japanese Uni (A+ Grade) from Hokkaido, House-Cured

Hudson Valley Foie Gras, and French White Truffles.

Paired with Grand Cru / Premier Cru grower Champagne for an evening of seductive restraint and unapologetic indulgence.

When? New Years Eve

TICKETS COMING SOON!