TOWA Restaurant

A chef's choice menu consisting of five distinct courses. Features seasonal ingredients and creative preparations determined by the kitchen on the day. Designed to be enjoyed by the entire table for a shared dining experience.

Chickpea flour fries, a specialty from Provence in southern France. They have a crispy exterior and a soft, creamy interior. savory and often served as a finger food.

Breaded and fried roll filled with tender pork feet meat. Rich and gelatinous texture on the inside with a crunchy crust. A savory bite-sized snack.

Soft, fluffy steamed bread served with salted fish roe (caviar). Combines the mild sweetness of the bread with the savory ocean flavor of the caviar.

A slow-cooked egg with a custard-like texture, served with soft potato dumplings and earthy truffle. Accompanied by baked celery root and a rich creamy sauce inspired by carbonara pasta.

Fresh green asparagus spears paired with squid and cured pork cheek (guanciale). Served with green dumplings made from watercress and savory black squid ink powder.

Thinly sliced raw blue shrimp, known for their sweetness. Accompanied by a unique creamy puree of avocado and banana, finished with tangy pineapple vinegar.

Lightly seared bluefin tuna, left raw in the center, prepared using the Ikejima method for better quality. Served with fresh salad, crispy fried capers, and a salty anchovy sauce.

A savory pastry pie filled with duck meat and rich foie gras (fatty duck liver). Served warm with a side of fresh salad to balance the richness.

A fillet of turbot, a prized white flatfish with firm flesh. Served with creamy rice flavored with beetroot, a sauce made from smoked haddock, and aromatic herb oil.

Flaky white cod served with sweet cabbage and tender leeks. Dressed with a rich butter sauce (beurre blanc) enhanced with citrusy ponzu.

A premium cut of Iberian pork on the bone, known for its marbling. Served with an eggplant bake flavored with miso paste, sweet apricot jam, and roasted onions.

Tender veal steak cut from the leg. Accompanied by creamy sliced potatoes (gratin dauphinois), spinach, wild mushrooms (chanterelles), and a sauce made with French yellow wine.

An assortment of cheeses selected by the chef. Typically served with bread or crackers. A savory course to finish the meal.

A dessert of layered puff pastry filled with strawberries and tart rhubarb. Complemented by lemon cream, sweet honey ice cream, and floral notes of orange blossom.

A dessert featuring crisp meringue and creamy ricotta mousse. Flavored with yuzu sherbet and fresh citrus fruits with mint honey. A mix of crunchy and creamy textures.

A small yeast cake soaked in premium aged rum syrup. Served with spiced ginger cream, vanilla ice cream, banana, and caramel. Rich, moist, and boozy.

A rich chocolate custard topped with a layer of hardened caramelized sugar. Served with crunchy buckwheat chips and aromatic cardamom-spiced ice cream.