Hiramatsu Hiroo Restaurant

A prestigious vintage Champagne in magnum format. A 100% Chardonnay of great purity, with fine bubbles and complex aromas of white flowers and citrus.

A rare vintage Champagne, made from Chardonnay. It offers a creamy texture, great minerality, and notes of brioche and ripe fruits.

A special edition of this iconic champagne. A mature and deep wine, marked by toasted notes and exceptional elegance.

A top-class Pouilly-Fumé served in magnum. This Loire white wine, made from Sauvignon Blanc, is renowned for its freshness, finesse, and mineral notes.

A powerful red wine from the Rhône Valley, a blend of Syrah and Grenache. It presents aromas of black fruits, spices, and a silky tannic structure.

A cold appetizer highlighting the sweetness of red bell pepper and the freshness of tomato. Melting texture and tangy summer flavors.

Tartare prepared with 'Akafuiji' trout (premium rainbow trout), accompanied by a light fennel mousse. Served with a poached quail egg and caviar for a luxurious, oceanic touch.

A creamy savory flan combining the oceanic richness of sea urchin with the sweetness of corn. A creamy texture similar to a refined chawanmushi.

Fried white fish (Managatsuo), served crispy with a rich lobster bisque sauce. Accompanied by a whole roasted turnip for a contrast of textures.

Tender beef fillet grilled over charcoal, topped with Périgueux sauce (truffle brown sauce). Served with roasted corn. Smoky and earthy flavors.

A fresh and fruity dessert combining sweet mango and the acidity of lime on a crispy crust. Accompanied by verbena-scented ice cream.

Assortment of small sweet bites (petits fours) served at the end of the meal. Ideal with coffee.

Digestive hot drinks of your choice to conclude the meal.