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.

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.

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.