Ryuzu

Amuse Bouche *** Sweet Shrimp Tartare as Ravioli with Spring Onion Coulis Sauce OR Smoked Duck from Challans with Grilled Eggplant and Sansho Pepper Aroma *** Niigata Uonuma 'Yatsuo' Shiitake Mushroom Tart, covered with a thin veil of lard *** Suzuki Fish with Ginger Condiment, served with Turnip *** Moist Roasted Loin of Niigata Tsumari Pork with Sautéed Seasonal Vegetables OR Sautéed Tokachi Herb Beef Rump with Seasonal Vegetables (+¥1,800) *** Smooth Chocolate and Koshihikari Rice Pudding with Roasted Tea Glace *** After-meal Drinks and Mignardises

Amuse Bouche *** Snow Crab with Umami Jelly, served with Cauliflower Créme *** Mushroom Fricassée and Soft-boiled Egg covered with Lard, with Parsley Coulis *** Pan-seared French Foie Gras with Beetroot and Citrus Compote *** Poêlé of Sea Bass caught at sea, with Leek Condiment and Setouchi Colatura Accent *** Tokachi Herb Beef with Sautéed Seasonal Vegetables OR Kuroge Wagyu Beef Fillet with Sautéed Seasonal Vegetables (+¥3,800) *** Avant-Dessert *** Strawberry and Pistachio Bavarois, filled in a spun sugar circle with White Chocolate Espuma *** After-meal Drinks and Mignardises

Amuse Bouche *** Snow Crab Effiloché with Cauliflower Mousse, topped with Lobster Jelly and Caviar *** French Black Truffle Tart, Ryuzu Style *** Sautéed Natural Abalone from Shimane with Abalone Essence *** Iwate Short-horn Beef Sirloin with Sautéed Seasonal Vegetables OR Kuroge Wagyu Beef Fillet with Black Truffle-flavored Vegetable Etuvée (+¥2,000) *** Avant-Dessert *** Ivoire Mousse and Pistachio Parfait with Strawberry Sorbet *** After-meal Drinks and Mignardises

Amuse Bouche *** Sweet Shrimp Tartare as Ravioli with Seasonal Coulis Sauce *** Confit of Whelk from Shimane with Parsley Flavor *** Pan-seared French Foie Gras with Sado Island Black Fig and Verjus Sauce *** Poêlé of Hata Fish topped with Celery, with Brown Butter Sauce *** Roasted French Veal with Parmesan Aroma OR Kuroge Wagyu Beef Fillet with Sautéed Seasonal Vegetables *** Avant-Dessert *** Japanese Chestnut and Chocolate Mousse with Wasanbon Flan and Hojicha Jelly, accented with Yuzu *** After-meal Drinks and Mignardises

Amuse Bouche *** Edible Crab Effiloché with Tomato Espuma, Umami Jelly, and Caviar *** Natural Abalone with Essence Sauce containing Salad Greens *** Shrimp Crustacean with Cucumber and Ginger Condiment, Green Pepper Essence Sauce *** Blue Lobster Pané with Mitonné of Paprika, Light Lobster Jus *** Kuroge Wagyu Beef Fillet with Seasonal Vegetables *** Avant-Dessert *** Red Melon Jelly and Mascarpone Glace with Melon Soda Mousse *** After-meal Drinks and Mignardises

5 Verres (5 types)