Series

Service consists of many dishes in small quantities, hence the name. Creativity abounds, inspired by ingredients and preparation methods from numerous countries. Steamed spicy beef rather than chicken, chicken-wings stuffed with foie gras, and Peking duck wrapped in kadaif pastry show off Series’ talent for arrangement. To accentuate the variety of culinary styles, pairings range widely as well. Pair wine, sake or a cocktail with your meal.

A Chinese tasting format built around small portions and a high dish count, with a sommelier-trained chef designing pairings across wine, sake, cocktails, and teas. The room runs on simultaneous starts, lunch on weekends and holidays, dinner nightly, and the menu turns over on a tight seasonal cadence, about every two months. The cooking uses Cantonese technique as a base, then layers in spices and ideas picked up across Asia.

Recurring signatures highlighted in guides and booking menus: chicken wing stuffed with foie gras, Peking duck, beef courses that lean on premium Japanese cuts, and a stream of dim sum and small plates built for pairing. Seasonal add-ons can include black truffle, premium courses can include dried abalone and wagyu cutlet sandwich, depending on the current menu cycle.

Course format: many small plates with optional drink pairings. Typical course pricing seen on booking listings: lunch from about ¥9,800, dinner from about ¥17,500. The kitchen notes the menu changes roughly every two months.