Menu
Lunch
- Déjeuner
- Menu Saison
Déjeuner
Amuse-Bouche
Madelaine of Olive “Taggiasche”
- Vichyssoise -
Seasonal squid and Potato”Kita-Akari” from Hokkaido
Vichyssoise at Parfait style
Entrée
- Tuna -
Grilled Tuna and Piperade
Mousse with Foamed sauce of Iberian Pork
Poisson
- Bouillabaisse-
Golden Threadfin Bream, Angel shrimp, Seasonal shellfishes
Viande
- Coq au Vin-
Ballotine at Chicken “Daisendori” from Tottri
Mushroom cappuccino and Red wine sauce
or
＋￥3,000
Poêlé at Filet of “Jo-Shu Beef” from Gunma
Sauce Périgueux
Dessert
- Summer Scent -
Soufflé glacé of Green mango from Okinawa with Basil flavor
Accent of Cardamon and Cheese
* Consumption tax included, 10% service charge will be charged separately
Menu Saison
We show one's respect for rich nature in Japan
Amuse-Bouche
- Vichyssoise -
Seasonal squid and Potato
Vichyssoise at Parfait style
Entrée
- Cèpes -
Cèpes à la Bordelaise and Parsley Cookies
Poisson
- Sole-
Braised Sole , Sauce Dugléré
Viande
- Pigeon -
Roasted Pigeon from Bresse, France
Green apple marmalade with Turmeric accents
Summer savory herb sauce
Avant Dessert
Plum + Mint chocolate
Dessert
- Summer Scent -
Soufflé glacé of Green mango from Okinawa with Basil flavor
Accent of Cardamon and Cheese
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 Japan
Amuse-Bouche
- Vichyssoise -
Seasonal squid and Potato
Vichyssoise at Parfait style
Entrée
- Cèpes -
Cèpes à la Bordelaise and Parsley Cookies
Poisson
- Sole-
Braised Sole , Sauce Dugléré
Viande
- Pigeon -
Roasted Pigeon from Bresse, France
Green apple marmalade with Turmeric accents
Summer savory herb sauce
Avant Dessert
Plum + Mint chocolate
Dessert
- Summer Scent -
Soufflé glacé of Green mango from Okinawa with Basil flavor
Accent of Cardamon and Cheese
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”
Seasonal squid and Potato “Kita-Akari”from Hokkaido
Vichyssoise at Parfait style
Entrée -1er-
- Striped Horse Mackerel -
Marinated Striped Horse Mackerel and Pink pepper accents
with Gazpacho of Water melon
Entrée -2ème-
- Cèpes -
Cèpes à la Bordelaise and Parsley Cookies
Entrée -3ème-
- Sea urchin -
Fresh Sea urchin and Leek Soufflé with sauce Vermouth
Poisson
- Sole-
Braised Sole , Sauce Dugléré
Viande
- Pigeon -
Roasted Pigeon from Bresse, France
Green apple marmalade with Turmeric accents
Summer savory herb sauce
Avant Dessert
Plum + Mint chocolate
Dessert
- Summer Scent -
Soufflé glacé of Green mango from Okinawa with Basil flavor
Accent of Cardamon and Cheese
Reverberation
* Consumption tax included, 10% service charge will be charged separately