FOOD
menu
1/10
A Western-style rolled omelet, lightly baked with a paste of seasonal vegetables.
850 yen(税込)
1/10
Seasonal vegetable soup
550 yen(税込)
1/10
Turnip and tomato marinade with kelp broth jelly
¥ 750(税込)
1/10
Sautéed new onions and rapeseed blossoms, with sakura shrimp and Burgundy butter.
880 yen(税込)
1/10
A combination of citrus and smoked pickled radish.Honey cream cheese brioche
¥ 750(税込)
1/10
Choux farci filled with yam and minced chicken ~with sakura shrimp and spring cabbage sauce~
900 yen(税込)
1/10
Slow-cooked roast pork made with domestically raised pork, served with balsamic sauce and nuts for added flavor.
1100 yen(税込)
1/10
Today's dish (meat)
1890 yen(税込)
*Cooking methods and sauces vary daily.
1/10
Today's dish (fish)
1890 yen(税込)
*A dish finished with sauce and vegetables.
1/10
Mapo tofu in a green curry style, accented with firefly squid, eggplant, and Saikyo miso.
1680 yen(税込)
1/10
Lightly seared fresh fish carpaccio, served with a watercress and citrus salad.
1780 yen(税込)
1/10
Terrine made with shrimp, scallop, and chicken breast mousse ~with orange-flavored carrot sauce~
1200 yen(税込)
1/10
Seafood ragu and pumpkin lasagna with herb-flavored cream sauce
1650 yen(税込)
1/10
Wonton ravioli filled with shrimp, pork, and new onions, served with a pumpkin cream sauce.
1750 yen(税込)
1/10
Arrost beef from domestically raised rump steak ~with a red wine sauce infused with Madeira wine~ (150g~)
From 3,200 yen (tax included)
Prices may vary depending on the cost of supplies.
1/10
Raw Chocolate Terrine ~Served with Pistachio Ice Cream~
¥ 650(税込)
1/10
Basque cheesecake with berries
600 yen(税込)
1/10
Homemade pudding ~burnt caramel~
¥ 650(税込)
Dinner course
1/10
Dinner course
5500 yen(税込)
Amuse-bouche, appetizer, soup (+1,000 yen (half portion of pasta, about 35-40g)), fish, meat (+2,000 yen for about 70-80g of domestic beef rump), dessert. *Pasta and rump require reservations and cannot be added during the meal.
