The new summer sho-mi menu at Lewin Terrace is crafted by executive chef Keisuke Matsumoto. His inspiration begins from the dessert — riz au lait, a caramel spice ice cream made with cinnamon, star anise and cloves. Other dishes include the wagyu shabu shabu presented in a coffee siphon, sole meunière sprinkled with almond powder, melon soup made with Japanese Shizuoka melon, and the Nippon rossini of wagyu beef, foie gras terrine and mushroom paste.