Lien

A short course featuring an amuse-bouche, appetizer, main (fish or meat), and dessert. Recommended for those who want to enjoy French cuisine casually.

A standard course where you can enjoy both fish and meat dishes. Appetizers and desserts are served as a platter, allowing you to savor various flavors in small portions.

A substantial course offering two amuse-bouches and two appetizers. Ideal for those who want to savor seasonal ingredients.

The chef's recommended full course, bearing the restaurant's name. A luxurious composition featuring abundant high-quality ingredients such as abalone, truffles, foie gras, and lobster.

A special course that maximizes the use of seasonal ingredients. The menu is determined by special seasonal procurements and is the chef's masterpiece.

A set of 6 selected wines, each paired with a dish in the course. Enjoy the perfect marriage of food and wine.

A set of 3 wines: champagne, white, and red. Recommended for those who want to enjoy wine with their main dishes.

A warm terrine made with "Aomori Shamolock" local chicken. Black truffle aroma and balsamic vinegar acidity provide accents.

A combination of sautéed fresh squid and risotto. A flavorful dish where the squid's umami permeates the rice.

A summery appetizer combining sweet baby scallops and corn with a refreshing watermelon gazpacho (cold soup).

Confit of Japanese wagyu beef belly, slow-cooked in low-temperature oil. The tartness of the fruit and the bitterness of endive harmonize with the richness of the meat.

A cocktail-style appetizer featuring a fragrant grilled corn mousse combined with abundant seafood and consommé jelly.

A tartare of whale meat and creamy avocado. The saltiness of anchovies and balsamic vinegar sharpen the flavor.

A colorful appetizer platter including sweet shrimp, white peach, and prosciutto. Served with fresh cheese and corn sauce.

"Angel" shrimp prepared mi-cuit (semi-raw), served with asparagus and a soft-cooked egg. Parmesan cheese adds richness.

Sweetfish is confited until tender, bones and all, then seared to a fragrant crisp. Enjoy with a tangy ravigote sauce for a refreshing taste.

A warm mousse terrine filled with seafood such as scallops, oysters, and whitebait. The aroma of baked nori seaweed whets the appetite.

A rich dish of fragrantly seared conger eel, paired with an escargot butter sauce flavored with garlic and parsley.

A traditional French dish baked in a pastry crust with young deer and young wild boar meat. Served chilled, with a consommé jelly to enhance the meat's flavor.

A luxurious salad of smoked duck breast, topped with shaved frozen foie gras. The peppery bite of watercress adds a nice contrast.

A gibier dish of grilled rare brown bear meat. Served with potato purée and balsamic sauce.

Poêlé of fresh fish delivered today, with crispy skin and moist flesh. Served with a sauce concentrated with the umami of shrimp.

A gibier dish of roasted wild mallard (colvert). Characterized by its robust flavor and delicate meat, it can be shared by two people.

A fragrant dish baked with "Aomori Shamolock" local chicken, mozzarella cheese, and cep mushrooms (porcini) wrapped in pastry.

Roast of short horn beef fillet, which is lean and rich in red meat flavor. It pairs exceptionally well with the classic red wine sauce.

A luxurious hamburger steak made with rare short horn beef fillet. It is juicy and allows you to fully appreciate the meat's natural flavor.

A Western-style meatball (fricadelle) made with young wild boar meat. The texture and sweetness of walnuts and raisins add accents, served with a soft-cooked egg.

Roast young deer from Tanba, Kyoto, hunted locally. Properly handled game meat is free of gaminess and offers a tender, delicate red meat flavor.

A delightful dish with a crispy texture, made by wrapping guinea fowl confit, mushrooms, and mascarpone cheese in thin pastry (brick dough) and baking it.

Roast of young lamb leg, coated with flavorful, spiced bread (pain d'épices). A fragrant and spicy dish.

Roast of lean, iron-rich horse meat thigh. The spiciness of black pepper enhances the meat's sweetness.

Manchurian pork loin, known for its sweet fat and high-quality meat, is simply roasted to lock in its savory flavor.

Roast of wagyu beef thigh from Yamagata Prefecture. Enjoy the rich aroma and the robust umami of red meat, unique to wagyu.

Confit of wagyu beef cheek, slow-cooked at low temperature for a long time. Characterized by its melt-in-your-mouth tenderness and rich flavor.

A refreshing dessert combining green apple mousse, compote, and sorbet. Enjoy various textures and tartness.

A traditional pastry from Brittany, France. A warm dessert characterized by its chewy texture, similar to a thick crepe.

A rare pudding made with "white eggs," which have white yolks. It has a rich yet clean flavor and is distinctive for its white appearance.

A dessert featuring abundant seasonal white peaches. Lemongrass jelly adds a refreshing aroma, making it a perfect dish for summer.

A cold mousse made with rhubarb, a tart vegetable. Enjoy the textural contrast with jam (confiture) and cookie dough (crumble).

A parfait-style dessert combining a bittersweet caramel mousse with tart plums and a gently sweet milk ice cream.

A fluffy yet cold banana ice dessert, served with warm baked bananas and prune compote.

A smooth and rich chocolate terrine, like raw chocolate. Enjoy the aroma of cacao and its melt-in-your-mouth texture.

A refreshing and fruity sorbet that seems to be made from frozen white peach juice and pulp.

A green apple sorbet made with French green apples. The refreshing aroma and tartness unique to green apples fill your mouth.