PREMIER MAI

Made with nutrient-rich broccoli, used whole from stem to tip, stir-fried with onions and potatoes, accented with cumin and turmeric, and seasoned with rock salt and white pepper. Finished with a creamy texture and topped with foamed milk in a cappuccino style. Please enjoy this limited seasonal flavor. Can be ordered as a drink.

An interactive signature menu item where you cut the egg yourself using a special tool, arranged in the PREMIER MAI style of enjoying traditional French soft-boiled eggs. Dip the bread and asparagus into the two types of ultra-soft-boiled eggs – a rich red yolk and a white yolk from Hokkaido – or scoop them up with a mini spoon. Enjoy with Dugas cheese, cured bacon, and seasonal deli. The bread, made by "Sugoiwa," has a very thin crust, and we intentionally use the crust part for easy dipping. Additional bread is also available (+200). *The deli in the photo is for illustrative purposes. 'Mouillettes' is sliced toast that dunk in a soft-boiled eggs. In Premiermai, we provide two kinds of eggs which are yellow yolk and white yolk from Hokkaido. Served with Dugas cheese, bacon, asparagus and seasonal salad. Additional bread is available(200 dollars for each).

An omelet made with 3 whole eggs from white eggs produced in Hokkaido, which are fed a diet mixed with rice. It is cooked on a griddle for about 30 seconds after ordering and served open-faced on bread. The sauce is a creamy, rich white sauce made with Grana Padano cheese, completely different from the cheese on the cheese toast. We recommend adding the optional cured bacon as an accent. *The deli in the photo is for illustrative purposes. white omelette on the bread with salad | 1,800 ・ +bacon2,000 A fried toast packing an omelet on top, seasonal salad, and served with creamy white sauce made of Grana Padano cheese. The omelette includes 3 white eggs. Optional bacon is available.

1,800 ・ +bacon2,000 ・ + salad2,500 ・ + bacon&salad2,600 PREMIER MAI's special cheese toast, made with a custom blend of Swiss Raclette and Danish Mozzarella cheese melted over a 5cm thick teppan toast, finished at your table. Enhance the flavor by crushing dried oregano leaves from the branch and drizzling honey collected from coffee flowers. The bread thickness can also be adjusted. Cured bacon and 5 types of seasonal deli are also available as options. *The photo shows the individual item.

Introducing "Monpain" (Mont Blanc Pain), a "Mont Blanc" French toast that is entirely a meal. We soak 2cm thick "Sugoiwa" bread in unsweetened egg mixture, then grill it with fermented butter on a teppan and caramelize the surface with French brown sugar. On top of the 2cm thick French toast, we add kale, black pepper granola, smoked salmon, and a soft-boiled egg. We pipe our original avocado cheese cream like a Mont Blanc. Enjoy it with a change of flavors by adding sweet pink peppercorns and lemon juice. The pink peppercorns are rare ones grown organically in Madagascar. Please try it on its own as well.

[10 servings per day] "Cacaology," a Bean to Bar chocolate brand debuting on 12/1. The first product is "Cacaocru," a completely new cacao dessert that combines the richness of raw chocolate with the smoothness of chocolate pudding. Offered in advance of its release, featuring Madagascar cacao x premium vanilla beans, served with extra-thick griddle toast and large-crystal rare salt. Enjoy it like a tartine. The bread thickness can be changed from 2-5cm. Advance reservations start on Makuake.