Bistro Bois de pin

Pan-seared sea bream from Ehime prefecture served with firefly squid. The skin is crispy while the meat remains soft. Served with a white wine sauce flavored with green laver.

Roasted domestic beef heart. Lean meat with a distinct texture and savory flavor, seasoned with horseradish and herbs sauce.

Roasted Wagyu rump, a lean cut from the lower back. Tender and flavorful. Served with a vinaigrette sauce made with wasabi leaves.

Hayashi rice featuring stewed beef cheek and tendon. A rich demi-glace sauce poured over rice. The meat is tender and gelatinous.

A full lunch course featuring amuse-bouche, appetizer, soup, fish, meat dish, dessert, bread, and drink. Includes sea bream and beef heart roast.

A seasonal spring lunch course. Features scallop poêle and smoked duck breast roast. Includes multiple courses and a drink.

Pan-seared sea bream from Ehime. Served with a unique curry balsamic sauce. Crispy skin and tender flesh.

Sangen pork belly confit, slow-cooked in fat until tender. Served with a herb horseradish sauce.

Bone-in chicken thigh confit. The skin is seared crispy while the meat remains juicy. Served with grain mustard.

Roasted Australian lamb back meat. Tender and flavorful. Served with a rich sauce made from horseradish and blue cheese.

Thick-cut roasted Sangen pork shoulder loin. Juicy and savory. Choose between red wine sauce or green curry sauce.

Roasted Hungarian duck breast. Rich, gamey flavor paired with a fig-flavored red wine sauce.

Roasted Sendai Beef 'Kamenoko' (a rare cut from the inner thigh). It is lean with moderate marbling, offering a deep beef flavor.

Japanese-style hash beef rice with stewed beef cheek and tendon. Includes water chestnuts for texture. Savory demi-glace sauce.

Custard pudding flavored with rum. Smooth texture with a mature, sweet caramel flavor.

White peach compote served with yogurt sorbet. Sweet, fruity, and refreshing.

Warm chocolate cake with a molten center, served with vanilla ice cream. Rich and decadent.