Amuse-bouches Amuses-Bouches Secret... A selection of mysterious small bites to start the meal. Flavors are kept secret until tasting. ✓
Mie Spanish Mackerel "Toro-Sawara" hay-aged Maquereau espagnol "Toro-Sawara" de Mie cuit au foin and Grated Japanese Radish with Colatura Mackerel (Sawara) from Mie Prefecture, hay-grilled for a smoky note. Served with Japanese radish and a touch of colatura (fish sauce). ✓
Kagoshima Conger Eel Fritter Beignet de Congre de Kagoshima with Osetra Caviar, Cucumber, Bouillabaisse Jus Crispy Conger Eel fritter with Osetra caviar and cucumber. Served with a rich bouillabaisse jus. ✓
Tokushima "Shiro-Amadai" Fillet charcoal-grilled Filet de "Shiro-Amadai" de Tokushima cuit au charbon with Edamame, Hokkaido Sea Urchin sauce, Tomato, Capers White tilefish (Shiro-Amadai) fillet charcoal-grilled. Drizzled with a luxurious Hokkaido sea urchin, tomato, and caper sauce. ✓
Main Course Plat principal Choice of main course, wood-fired. Options include A5 Wagyu beef, venison, or pigeon, served with refined garnishes. ¥3,850~ ≈ 選択0
Carnaroli Rice Risotto with Chiba Abalone Risotte de riz Carnaroli aux Ormeaux de Chiba Matsutake mushrooms and Ginkgo nuts Creamy risotto made with Carnaroli rice, Chiba abalone, matsutake mushrooms, and ginkgo nuts. A rich dish with flavors from land and sea. ✓
Passion Fruit Granita Granité aux Fruits de la passion Coconut Sorbet A refreshing frozen dessert combining the tartness of passion fruit and the sweetness of coconut sorbet. ✓
Fresh black figs from Saga with "Kyoho" granita Figues noires fraiches de Saga avec glanité aux "Kyoho" Mascarpone espuma and gingerbread ice cream Fresh black figs served with a Kyoho grape granita, a light mascarpone mousse, and gingerbread ice cream. ✓