mikuni MARUNOUCHI

Amuse Olive, sun-dried tomato, and onion savory cake Blue cheese mousse tartlet Brandade on corn polenta chips Hors d'oeuvre Senshu water eggplant and white peach with French Jambon Cru Accent of mint and ricotta salad Dessert Citrus-flavored crème brûlée Served with chocolate gelato, flavored with tonka bean Coffee & Petit Fours

Amuse Mousse of Spanish cured ham and mascarpone cheese Corn and edamame blinis Hors-d'oeuvre Kombu-marinated Spanish mackerel from Miyagi Prefecture with root vegetables Saikyo miso and yuzu vinaigrette Poisson Pan-seared Tasmanian salmon Noilly Prat and green mustard cream sauce Viande Roast Tokyo Shamo chicken and sautéed assorted mushrooms Sherry vinegar, herb garlic butter Dessert Caramelized sweet potato and apple from Nishi-Tokyo City Honey ice cream Coffee and Financiers

Amuse [Bitterness] Sardine and white leek flan Sea urchin and caviar Kombu jelly accent Hors d'oeuvre [Saltiness] Daitodorii chicken and duckセル Foie gras galantine Elegant salad with Roquefort sauce Hors d'oeuvre [Sourness] Lightly smoked returning bonito marinated in kombu Seasonal fruit marinade and Edo herbs with kefir condiment Soupe [Sweetness] Pumpkin soup Poitrineusse Poisson [Umami] Pan-seared sea bream Liver accent, Sauce Américaine Viande [Bitterness] Roast Tokyo beef fillet Chicory and walnut accent, Sauce Périgueux Dessert [Sourness] Nagano Purple and Kyoho grape duo Yogurt mousse and red wine jelly Grape sorbet served as a parfait Coffee & Petit Fours