L'attache

The standard lunch course. Includes an amuse, appetizer, main dish, and dessert. Features seasonal ingredients.

A luxurious lunch course where you can enjoy both fish and meat dishes. A full course including an amuse, appetizer, fish dish, meat dish, and dessert.

The basic dinner course. Consists of an amuse, appetizer, main, and dessert, allowing you to enjoy authentic cuisine casually.

A dinner course offering both fish and meat as main dishes. A satisfying meal, suitable for special occasions.

A special dinner course with two appetizers. A full course to fully savor the chef's recommendations.

An amuse-bouche featuring taro terrine with a light smoky aroma. Characterized by the sticky texture of taro and its smoky flavor.

An appetizer combining lightly smoked salmon with a colorful vegetable terrine. Enjoy its refreshing taste and beautiful cross-section.

A dish of lightly seared sea bass served with a rich seaweed risotto.

A main dish of richly flavored magret duck, roasted and finished with a savory red wine sauce.

Rich chocolate terrine served with tart kumquats and fragrant vanilla ice cream.

A warm drink served at the end of your meal.

An amuse featuring a cream of crab and cauliflower with a refreshing tomato consommé jelly.

An appetizer featuring Kyoto Tamba Black Chicken ballotine served with a salad of roasted turnips.

A warm appetizer featuring pan-seared scallops with a walnut flavor, served with a smooth butternut squash velouté sauce.

Steamed red sea bream served with a fragrant sauce made with mussel broth, ginger, and saffron.

Roasted Hokkaido Ezo Deer (Tamatama) served with a sweet and sour raspberry-flavored red wine sauce. A game dish.

Fondant chocolate with a warm, molten center, served with passion fruit's tartness and the unique sweet aroma of tonka bean ice cream.

Coffee and small confections after your meal.

A refreshing summer dish featuring a chilled sweet corn soup with a tangy tomato jelly.

Crispy fried conger eel served as a salad with couscous pasta.

Crispy grilled sea bream finished with a fragrant sauce made with herb wine (Vermouth).

Lamb dish coated with parsley and garlic herb crust (persillade), served with green beans and mushrooms.

A dessert featuring a rich chocolate terrine paired with exotic-flavored ice cream.

A warm drink for after your meal.

A terrine utilizing the sticky texture of taro.

A visually appealing appetizer layering fresh vegetables and crab tartare, presented like a parfait.

Grilled branded pork "Yonezawa Pork" with herb breadcrumbs, served with a sweet and rich Madeira wine sauce.

A rich custard dessert with a crisp caramelized top that cracks when broken.

Additional drinks not included in the course.

Pinot Noir from Burgundy, France. A light and fruity red wine.

A red wine from Bordeaux with a solid structure.

A spicy and robust red wine made from Syrah grapes from the Rhône Valley.

A red wine from the Saint-Émilion region of Bordeaux, with a mellow taste primarily from Merlot.

A powerful and distinguished red wine from a prestigious Burgundy producer.

A red Burgundy wine characterized by its delicate and elegant flavor.

A dry white wine with crisp acidity, pairs well with seafood dishes.

Sauvignon Blanc from the Loire Valley. Enjoy its refreshing citrus aroma.

Alsace Riesling. Fruity aroma and a crisp taste.

A white wine from the Mâconnais region of Burgundy, characterized by its full-bodied fruitiness.

A rich and full-bodied premium white wine with notes of butter and nuts.

A carbonated beverage with a ginger flavor.

A refreshing Chinese tea.

100% fruit juice orange.

Mineral water.

Italian sparkling natural mineral water.

A beer-like beverage with no alcohol content.

A Japanese beer characterized by its pure malt taste.

Hot coffee.

Warm tea. Choice of tea leaves available.

Fragrant herbal tea.