Le Sputnik

An amuse-bouche using tilefish and rice. As the name "Chaussette" (lollipop) suggests, it may be served in a style that can be enjoyed by hand. It features the delicate umami of tilefish and the texture of rice.

A dish using Spanish mackerel and burdock root. The burdock root is prepared to resemble a bird's nest and paired with fatty Spanish mackerel. You can enjoy the harmony of earthy flavors and fish umami.

An appetizer layered like a mille-feuille with Shogoin turnip and scallop. The sweetness of the turnip and the rich sweetness of the scallop combine in layers. A dish with delicate texture and mild flavor.

As the name "Smoke" suggests, Nikko salmon flavored with instant smoking. The refreshing aroma of fennel pairs well with the salmon's richness. A dish to enjoy the aroma.

A foie gras dish beautifully presented like a rose using beetroot. The rich foie gras is accented by the earthy flavor of beetroot and the acidity of mandarin, balancing the taste.

A dish combining rich black truffle, mushrooms, and egg. Wrapped in or served with crepe, it fills the mouth with warm, deep umami and aroma.

A main dish of lobster focusing on "cuisson" (cooking). The exquisite preparation maximizes the lobster's natural sweetness and firm texture.

A game dish using Ezo deer meat. Enjoyed with a rich "sauce civet" made with red wine and animal blood. A dish where you can savor the wild, powerful umami of the meat.

A dish possibly shaped like a Christmas tree. It uses black truffle and potato, which pair well, and is finished with a fragrant and rich flavor.

A dessert that allows you to enjoy the tartness of hibiscus and the sweet and sour taste of strawberry. The crispy texture of the sugar glaze is a highlight.

Coffee, tea, or herbal tea to conclude the course. We offer a relaxing time with dessert.