Savannah: "I was inspired by the first course in a traditional Kaiseki cuisine, the zensai course. So the first bite is a kombu cured salmon nigiri with a little bit of wasabi. The second bite is shrimp tempura with a yuzu ponzu daikon gane. The third bite is a boiled and grilled octopus and then seared tuna with black garlic soy glaze. And then the last bite, a oyster with an aji murillo sauce, a champagne jelly, and caviar.