Side dish Festive Hill of Mashed Potatoes with Mini Christmas Tree
Who said Christmas trees are only for December? If your stomach can’t wait, celebrate now. A mini tree perched on a mountain of mashed potatoes—Merry Crazy to you!
rosemary
Side dish 
Spanner-Herb Roast – Infused with Tool Tones
Today's main dish is... a spanner. Yes, the very symbol of metal and sweat, roasted aromatically with rosemary and thyme. The bolt-like crunch surprisingly enhances the rich flavors. A truly unchewable yet bold dish awaits you.
Chilled Eye Mask Carpaccio Style
Three eye masks, three kinds of tears and aromas—now laid bare on a forbidden cold plate. What once shielded your eyes now seduces your tongue.
French cuisine Handle Confit: Steering Into Flavor Chaos
The steering wheel has left the car and landed on your plate. Recovered from a scrapyard and slow-cooked in oil, it turns into a melt-in-your-mouth experience. Who's steering now? Your stomach is.
appetizer Hammer Terrine: The Head-Crushing Appetizer
This appetizer hits like the main event. A rugged iron hammer doubles as a serving dish, layered with meat terrine and a cryptic red sauce. It looks lethal—but one bite, and you’re a believer. Taste that cracks your skull (in a good way).
japanese Kusari-gama Flavored Roast Chicken
This dish is the perfect way to bring the spirit of a ninja into your kitchen! By boldly incorporating the use of a Kusari-gama, we've added a mysterious flavor you must try at least once in your lifetime!
Meat dishes Half-Gong Iron Plate Steak – A Silence-Shattering Sizzle
The solemn resonance of a temple gong, now reborn as a sizzling iron plate. Half a gong serves as the stage for a seared steak performance where aroma replaces prayer.
appetizer High Heel Carpaccio Heel of Love
This dish brings the pinnacle of fashion—'high heels'—boldly to the dinner table. It's a reconstruction of a glamorous night party, with aromas of leather and steel. Beware: the crunch might break your jaw... and your dreams.
Noodle Earthworm Confit Soil Pasta
Greetings from underground. Rich in protein, earthworms are slowly confited with herbs and oil, then entwined like fettuccine in pasta, creating the ultimate earthy, foraged cuisine.
Fondue Tree Stump Root Vegetable Fondue
A real tree stump serves as the vessel—straight from the forest. Inside, bubbling cheese fondue simmers like molten sap, surrounded by an offering of root vegetables. The warmth and scent evoke a forest illusion. Each bite whispers with the spirit of the woods.
