Our dessert tasting menu begins not with a whisper, but with a strike. Introducing “The Poison Apple,” a dish designed to challenge your expectations and blur the line where savory ends and sweetness begins.

Why the "Poison Apple"?

The name isn't just a fairy tale reference—it’s a nod to culinary history. When tomatoes were first introduced to Europe in the 1500s, they were dubbed "The Poison Apple." Because aristocrats ate off pewter plates (which have a high lead content), the high acidity of the tomato would leach the lead into the food, causing lead poisoning. For centuries, the tomato was feared as a lethal fruit. We’ve reclaimed that "dangerous" reputation to create a dish that is dangerously delicious.

The Alchemy of the Tomato

At the heart of this dish is the tomato, reimagined through three distinct acts of culinary alchemy:

• Fermentation: To unlock a deep, hidden funk and complex acidity.

• Slow-Drying: To concentrate its natural sugars into a sweet, potent essence.

• Hand-Pulled Mochi: To provide a pillowy, ethereal texture that holds the transformation together.

The "Poison" Within

The true surprise is the strike on the palate. We’ve paired these concentrated layers with the sharp, botanical clarity of water celery.

As you take that first bite, the herbal crunch cuts through the richness, triggering an instant chemical reaction—an explosion of umami and a rush of flavor that wakes up every dormant taste bud. It is a beautiful, sensory trap, and the perfect prelude to the journey ahead.