GENTIL H

A cold parfait made with the rare "Douman Gani" crab, a specialty of Lake Hamana in Shizuoka Prefecture. This luxurious dish is paired with a fragrant celeriac mousse and a rich crab miso crepe, garnished with caviar.

An appetizer combining beets, whose sweetness is concentrated by baking in a salt crust, and tuna. Enjoy the refreshing taste with a special dressing featuring the acidity and spices of red wine.

A dish featuring tenderly prepared "Kunugi Trout," a brand of trout from Fujinomiya, Shizuoka. Enjoy the texture and flavor by pairing it with a Jerusalem artichoke foam sauce (cappuccino style) with a smoked aroma, and homemade salmon roe.

Rich foie gras is finished into a melt-in-your-mouth fondant and encased in spicy chai tea jelly. The tart Granny Smith apple confit adds a touch of acidity.

This dish is a reinterpretation of Shizuoka's famous "Unagi Pie" as a restaurant dessert. It offers a unique style where you can enjoy the crispy pie crust and fragrant flavor.

Seared Spanish mackerel, grilled on a teppan to a fragrant crisp. Paired with a classic white wine-based Dugléré sauce, accompanied by the slight bitterness of garland chrysanthemum and the texture of whelk.

Roasted Kinka pork, characterized by its fine texture and sweet fat. Served with crispy fried brick pastry filled with pulled pork and a rich peanut sauce.

A Mont Blanc infused with the rich aroma of mulled wine (vin chaud). Enjoyed as a fragrant adult dessert with brioche ice cream subtly flavored with Chinese five-spice powder.

A set of after-meal coffee and small, cute bite-sized confections (mignardises). Enjoyed as a conclusion to the course meal, savoring the lingering flavors.