Shredded duck ragout with roasted root vegetables, carrot, celery, onions and fusilli pasta.
Sliced beef kimchi stew with enoki mushrooms, wakame seaweed, and Japanese rice balls with furikake.
Boneless chicken thigh marinated in ginger, scallion and sesame oil, with baby bak choy and Japanese pearl rice.
Cubed beef chucks with blue pea long-grain rice and housemade achar.
Beef brisket in house-made barbeque sauce with baby rosemary potatoes, garlic asparagus and couscous.