Concluding the list of the new additions to the appetiser section are the Beef Tongue Croquette and Sakura Smoked Bacon, a perfect starter and transition to the mains which are the A3 Ribeye Saga and A5 Wagyu Sirloin, both a reminder as to why this Japanese steakhouse keeps on having customers coming back for more. Not to be slept on though is their Kale Salad with black garlic and parmesan, that complements the steaks so well.

The team also prepared sweet treats to be enjoyed after such huge and indulgent meal. The menu now includes the iconic Sakura Teardrop Cake, a clear jelly-like dessert inspired by the Sakura flower, served with vanilla bean ice cream. Diners also get to enjoy the very creamy and decadent Valrhona Chocolate Fondant and the Pandan Pavlova with kaya jam and buko ice cream that is heavily inspired by local flavours. Meanwhile, guests who wish to stay away from dairy products can enjoy the satisfying Cranberry Pomegranate Agar with fresh fruits and peach sorbet.

Recognizing the beauty of our own local harvest, Head Chef Edwin Sta. Ana and the rest of the team decieded to incorporate more Filipino veggies in the dishes. "Right now, we are trying to use local ingredients. Most of the items they used before were imported from France and other Europe countries. And obviously that's quite bit of an expense so why not try local? You have good local products here so we met with a couple of farmers that [farms] organically and that also do microgreens," Chef Edwin said.

Aside from the food menu, co-owner and experienced restaurateur Edward Baffoe also created a new line-up of drinks using local, in-season fruits. One of which was the Jackfruit  Mojito, a sweeter take on the herbaceous minty flavoured cocktail. Other alcoholic beverage that are new at the bar are Fresh Longan, Fresh Cassis Papaya Smoothie, Martini and Umetini, martini and gin mixed with Umeshu also known as Japanese plum liqueur. For a non-alcoholic option comes the refreshing Cucumber & Mint.