abysse

The Hokkigai (Ubagai) is a bivalve with a strong sweetness, thick flesh, and firm texture. Paired with the rich aroma of autumn truffles, this dish is a luxurious fusion of seafood and earthy flavors.

Oily Buri (Yellowtail) is paired with the saltiness and umami of cured pork cheek (guanciale). The refreshing aroma of leek and fennel adds a pleasant accent.

A dish combining the popping texture of salmon roe with fragrant grilled eggplant. The sweet aroma of tarragon and the stimulating spice of sansho pepper sharpen the flavors.

This dish features KUE, a prized fish known for its delicate yet rich flavor. The fruity acidity of muscat grapes, combined with the herbaceous notes of perilla and dill, offers a refreshing taste.

Rich and creamy sea urchin, enhanced with the nutty texture of hazelnuts. The sweetness of pumpkin and the tartness of ground cherry create a delicate, dessert-like flavor that complements the richness of the sea urchin.

A dish generously made with sweet snow crab meat. The gentle sweetness of turnip and the saltiness of caviar further enhance the umami of the crab.

Savor the Common Octopus, which develops more flavor as you chew, with potatoes and rich blue cheese. The acidity of sudachi lime provides a refreshing finish, blending Japanese and Western flavors.

A risotto made with Conger Eel, known for its delicate and elegant flavor. The rich aroma and umami of natural mushrooms permeate each grain of rice, evoking the depth of autumn.

Fatty Kinki (Kichiji rockfish) is prepared with spicy chorizo and lentils. The sweetness and subtle bitterness of Manganji peppers complement the rich flavor of the fish's fat.

A dessert featuring Japanese autumn's representative Waguri (Japanese chestnut). The fluffy sweetness of the chestnut is accented by the refreshing citrus aroma of yuzu in a macaron-style presentation.

A dessert featuring the large, black "Nagano Purple" grapes that can be eaten with their skin on. The rich flavor of sake lees and the tartness of cassis liqueur balance the grapes' sweetness into a sophisticated taste.

Rich chocolate is paired with the deep sweetness of dates. Tonka bean, with its sweet aroma reminiscent of sakura mochi, leaves an exotic and captivating finish.

A set offering wines carefully selected by the sommelier to accompany each dish of the dinner course. Enjoy the optimal pairings that enhance the flavors of the food.

Sparkling wine from the Champagne region of France. Characterized by its fine bubbles and elegant acidity, it pairs exceptionally well with aperitifs and seafood dishes.

Wines available by the glass. Choose from red, white, and more, to match your meal and preferences for the day.

A menu of non-alcoholic beverages. Special drinks are available to enjoy alongside your meal, even if you don't drink alcohol.

A pairing course of 5 types of tea served to complement each dish. The aromas and flavors of various teas enhance the delicate tastes of the food.