T'astous

A full course meal selected by the chef using carefully chosen ingredients of the day. From amuse-bouche to dessert, enjoy the flavors of the season to the fullest.

A prix fixe lunch course where you can choose your appetizer, main course, and dessert from several options. Includes soup and bread for a satisfying meal.

A set of bread and butter to enjoy with your meal.

Olive oil for dipping with bread.

Bite-sized savory snacks made from choux pastry mixed with cheese and walnuts. They have a crispy texture and a fragrant flavor, perfect with aperitifs.

Fragrant, house-smoked bacon with a lentil salad. Break the runny poached egg and mix it in as you eat.

A Corsican-style stew of beef tripe (honeycomb) simmered slowly in a tomato base. Enjoy the rich flavor and unique chewy texture.

A terrine made with wild game meat. The rich flavor of the meat is concentrated, and it pairs perfectly with wine.

A galette made with collagen-rich pig's trotters and crunchy pig's ears, grilled to perfection. Served with a truffle-scented gribiche sauce (egg and herb sauce).

Foie gras cooked at low temperature for a smooth texture. The bitterness of cocoa and the acidity of wild grape jelly enhance the rich flavor of the foie gras.

A rich and creamy mushroom soup (velouté) served with fragrant pan-seared wild mushrooms from France. A dish with a rich mushroom aroma.

Grilled scallops with truffle, served with a salad of sweet butternut squash and turnip.

A salad carefully prepared by the chef using plenty of fresh, seasonal organic vegetables.

A daily changing appetizer using recommended seasonal ingredients. Please ask our staff for details.

Selected French cheeses. Choose from blue-veined Fourme d'Ambert, creamy Mont d'or, or rich Mimolette.

A plate of assorted cheeses. Perfect as a snack with wine.

Sweet langoustines, deliciously grilled. The rich flavor of the shrimp is concentrated.

Fish dish using the freshest fish of the day from the market. Preparation and sauce vary daily.

Yamagata pork shoulder loin, rich in flavor, slow-roasted and finished with a thyme-infused jus.

Kumamoto Prefecture beef sirloin, pan-seared to perfection and served with a rich red wine sauce. Enjoy the full flavor of the beef.

A dish of Aomori Prefecture young duck breast, grilled to a glaze (lacquered), finished with a tart raspberry vinegar sauce.

A luxurious game dish featuring tender Hokkaido venison loin, served with aromatic autumn truffles and a sweet port wine sauce.

A dish made with recommended game meat (hunted game) sourced today. Please ask our staff for details.

A Mont Blanc made with colorful purple sweet potato. Accented with a refreshing green apple sorbet.

Fennel-flavored ice mousse. Paired with a spiced pineapple sauce for an exotic taste.

A layered dessert of spiced cake (pain d'épices) and autumn fruits in a glass. Served with a refreshing white cheese sorbet.

A cold dessert combining meringue and ice cream. The rich chestnut flavor and the acidity of mandarin orange are exquisitely balanced.

Chef's special daily dessert.

Assortment of house-made ice cream and sorbet.