The mini lunch course ($120) was served omakase style, with no indication of what was going to be served on the menu.

It started off with this extremely delicate-looking platter. A tiny cup of spinach topped with bonito. Deep fried white fish with a tart, vinegary sauce. The most adorable squat tiny salmon nigiri. And finally what I like to call miso soup in solid form: dashi jelly, homemade tofu topped with tobiko. This one was my favorite; the tofu had such a delicate, unique flavor and just-firm texture.

Ah, such a nice way to whet the appetite and set the tone for the rest of the meal. Also the view of the skyline from the top floor of the Shangri-La is so beautiful, I couldn't stop staring with mouth agape. Thank you to my lovely dining partner for bringing me here! :) <3