This restaurant is built around the chef-selected meal, not a menu of mix-and-match sushi orders. The menu shape, booking structure, and named seasonal examples all point to a planned omakase dinner where the progression is the point of the visit.

The seven-course menu gives Kiin a composed route through snacks, soup, curry, steak, tea, and dessert. It is the clearest way to see the kitchen's Royal Thai side, with a vegan version that keeps the same level of intention.

Actinolite is built around a guided meal rather than a broad list of choices. The strength is the kitchen's ability to carry a seasonal arc across courses, with the Full Menu giving the clearest version of that experience.

Alo is built around four-, six-, and ten-course menus, with the Dining Room and Kitchen Counter set up for a paced progression rather than a la carte browsing.

Miku has a defined tasting-menu lane, not just a premium a la carte sushi list. The Early Summer Kaiseki Menu moves through seasonal fish, Hassun, Aburi Sawara, sushi, A5 Japanese Wagyu and dessert, giving the restaurant a full-course dinner shape.

Signature and contemporary tasting menus give Don Alfonso 1890 two serious dinner arcs, while the a la carte and lounge menus keep the room usable for diners who want the same kitchen without a full-length commitment.

DaiLo's Choice gives the restaurant a natural guided route, useful for diners who want the kitchen to connect the wontons, chicken, fish, rice, vegetables, and snackier moments.

Grey Monday gives Grey Gardens a structured shared-menu path for diners who want the restaurant to guide the meal. It is a monthly format rather than the whole identity, but it adds a real progression option to the regular dinner menu.

360 has more than an a la carte path. The Canadian Experience and Indigenous Menu create structured ways through the restaurant, with lobster, venison, Arctic char, wild boar, maple, birch, cedar, and sweetgrass carrying the strongest set-menu identity.