Menu
Lunch
- Déjeuner
- Menu Saison
Déjeuner
Amuse-bouche
Madelaine of Olive “Taggiasche”
Nationally protected egg from Tokushima prefecture and Sea urchin
Entrée
Snow Crab and Celeriac
Buckwheat blini and Caviar vinaigrette
Poisson
Pavé of Norwegian Salmon
Herbs Coulis and Sauce Beurre Blanc with Grapefruit flavor
Viande
Roasted Venison from Hokkaido
Hachis Parmentier with Juniper berry flavor
Sauce Grand-Veneur
or+¥3,000
Braised Wagyu beef Cheek
Coulis of Shallots, Caramelized Banana
Sauce Vin Rouge
『Omelette norvégienne』
* Consumption tax included, 10% service charge will be charged separately
Menu Saison
We show one's respect for rich nature in Japanbr
Amuse-bouchebr
Madelaine of Olive “Taggiasche”
Nationally protected egg from Tokushima prefecture and Sea urchin
Entrée
“The explore Japan”
Winter vegetables from all over the Japan
Boar Rillettes and crumble of roots Vegetables
Poisson
“Classic”
Timbale de Homard
Mousses Champignon et Crème de Homard
Viande
Roasted net hunted ”MAGAMO” duck from Izumi, Kagoshima
Duck’s liver paste and Japanese leek “SHIMONITA”
Sauce Black Truffle
Avant dessert
Ice cream of Apple Honey
Japanese apple “KOGYOKU” jam
Dessert
『Omelette norvégienne』
Reverberation
* Consumption tax included, 10% service charge will be charged separately
Dinner
- Menu Saison
- Menu Spécial
Menu Saison
We show one's respect for rich nature in Japanbr
Amuse-bouchebr
Madelaine of Olive “Taggiasche”
Nationally protected egg from Tokushima prefecture and Sea urchin
Entrée
“The explore Japan”
Winter vegetables from all over the Japan
Boar Rillettes and crumble of roots Vegetables
Poisson
“Classic”
Timbale de Homard
Mousses Champignon et Crème de Homard
Viande
Roasted net hunted ”MAGAMO” duck from Izumi, Kagoshima
Duck’s liver paste and Japanese leek “SHIMONITA”
Sauce Black Truffle
Avant dessert
Ice cream of Apple Honey
Japanese apple “KOGYOKU” jam
Dessert
『Omelette norvégienne』
Reverberation
* Consumption tax included, 10% service charge will be charged separately
Menu Spécial
We show one's respect for rich nature in Japan
Amuse-bouche
Madelaine of Olive “Taggiasche”
Nationally protected egg from Tokushima prefecture and Sea urchin
Entrée
Seasonal oyster from Sanriku at Mi-cuit style
Harmonious with Mozzarella, Oats Milk and Japanese Mandarin
Entrée
“The explore Japan”
Winter vegetables from all over the Japan
Boar Rillettes and crumble of roots Vegetables
Entrée
“Classic”
Timbale de Homard
Mousses Champignon et Crème de Homard
Poisson
Steamed Leopard Coral-grouper “SUJIARA”
Japanese pomelo “SUISHO-BUNTAN” and Fennel Consommé
with Saffron flavor
Viande
Roasted net hunted ”MAGAMO” duck from Izumi, Kagoshima
Duck’s liver paste and Japanese leek “SHIMONITA”
Sauce Black Truffle
Avant dessert
Ice cream of Apple Honey
Japanese apple “KOGYOKU” jam
Dessert
『Omelette norvégienne』
Reverberation
* Consumption tax included, 10% service charge will be charged separately
