Japanese ingredients meet contemporary culinary techniques in the Signature 6-Course Seasonal Menu at Masa Saito InnovAtive, bringing together delicate seafood, refined flavour combinations and a thoughtful progression of courses.
The experience begins with Snow Crab Carpaccio, paired with cucumber, pesto, sudachi and Kalix Löjrom for a refreshing balance of citrus and savoury notes. A seasonal brioche follows before one of the menu’s highlights, Hokkaido Uni with cold capellini, ikura, oba leaf and shio kombu. The combination of creamy sea urchin, delicate pasta and briny accents makes this a particularly interesting course.
Nagoya Cochin introduces a different dimension, accompanied by ginkgo nut, olive fritto and yuzu kosho. For the main course, diners can choose between Japanese Kinmedai, served with asari clam and a rich fish stock reduction, or Iberico Pork Presa with seasonal vegetables and fond de veau.
Daily gelato and seasonal fruits provide a lighter finish to the meal.
What makes this menu appealing is the contrast between familiar Japanese ingredients and contemporary European influences, with each course bringing its own character without overwhelming the overall experience.
Would you choose the Japanese Kinmedai or Iberico Pork Presa for your main course?
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