DINING & BAR TABLE 9 TOKYO

A selection of bite-sized appetizers served in an artistic 'palette' style. Designed to stimulate the appetite with a variety of flavors and textures.

A chilled soup made from sweet corn. It features unique accents of lemon zest and cacao for a refreshing and complex flavor profile.

Fresh sea bass grilled until tender. Served with savory green olives and the citrusy, herbal aroma of lemon verbena.

Japanese beef sirloin, known for its rich fat and tenderness, grilled to preference. Served with a sharp horseradish cream and Bercy sauce (a classic French sauce made with white wine and shallots).

A delicate white pudding made with coconut milk (blancmange), floating in a sweet, refreshing melon soup.

Freshly baked bread served as an accompaniment to the meal.

Your choice of hot coffee or tea to finish the meal.

A small appetizer served before the meal to stimulate the palate. Chef's selection.

A savory spread made from mackerel (rillettes), paired with the unexpected deep flavors of cocoa and the crunch of hazelnuts.

A delicate dish featuring sweet hairy crab meat topped with a light, airy citrus foam, presented in a translucent style.

Plump lobster tail pan-fried (poêlé) and served with a fragrant herb tea jelly and red cabbage for texture and color.

Tilefish (Sea bream) cooked gently in its own juices (étuvée). Served with a condiment made from bergamot citrus for a floral aroma.

Premium Wagyu beef sirloin smoked with rice straw. The straw imparts a distinct, rustic smoky aroma to the rich, fatty meat.

A dessert featuring the flavors of rum raisins and apples, presented in a 'Mont Blanc' style (noodle-like cream strands).

Freshly baked bread.

Hot brewed coffee.

Rich foie gras custard with a caramelized sugar top (brûlée). Flavored with aromatic tonka beans and tart raspberries to cut the richness.

A colorful dish ('Arlequin') featuring premium lobster and caviar, accented with the earthy taste of celeriac and the herbal note of crown daisy.

Based on the English text: Cod milt (shirako) is a creamy, soft delicacy, deep-fried as a fritter and served with aromatic saffron risotto. Based on the Japanese text: A savory pie of lamb wrapped in herb brioche, served with apple compote and truffle sauce.

Red bream (Splendid Alfonsino) sautéed until crispy, served with a rich sauce made from snow crab and vermouth wine.

A thick cut ('pavé') of Wagyu beef sirloin served with a layered potato gratin (mille-feuille) and a fragrant red wine sauce.

A holiday-themed dessert named 'Father Christmas's Gift'. Features a combination of tart red berries and rich pistachio ice cream.

Freshly baked bread.

Your choice of hot coffee or tea.