Dozo restaurant.
chef's seasonal assorted platter : contains a foie gras, scallop and salmon
Air flown seasonal sashimi platter
smoked duck breast on bed of greens with cranberrt vanetta
steamed egg custard with scallop and foies gras topped with caviar
grantinated escargots topped with garlic and yuzu butter
seafood bisque
infusion of cepes mushroom and truffle
Beef tenderloin on 'pu-ye' & granite hot stone
Baked Atlantic cod fillet with miso cream cappuccino
Iced mallow apple melodyIced fruity refresher
Crispy-fried purple yam cake with ice cream 
Freshly baked warm chocolate cake served with ice cream
Chocolate oozing out..
Surprise~ cheese cake on the house
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