From top to bottom: watermelon with coriander, tamari, and bonito; steelhead roe with smoked salmon, green grapes, celery leaves, encapsulated celery juice, and lemon foam; liquid nitrogen frozen slices of wagyu beef, slowly defrosted and later served with butter-poached maitake mushrooms and cherry vinegar; duck confit and foie gras with mole and pepitas and other nuts and stuff; ginger sphere (?) filled with rhubarb juice (?) floating in sweetened basil juice; mignardise of cherries, cashews, and caramel on a vanilla bean spear, like sci-fi crème brûlée.

(Don’t quote me on these — just go.)