SUNSHINE CRUISE CRUISE

Name: SUNSHINE CRUISE CRUISE
Address: Toshima City, Higashiikebukuro, 3 Chome−1 サンシャイン60 58F, Tokyo
Price range: ¥1000 - ¥5000

Sunshine Cruise Cruise 2025 Summer Gastronomy Prices include tax. A 10% service charge will be added separately.

★ 4.1 (849) 📍 Toshima City, Higashiikebukuro, 3 Chome−1 サンシャイン60 58F

2025 Summer Gastronomy

Course Menu

Amuse-bouche

Prosciutto made from Neribibuta pork, served with Pão de Queijo (Brazilian cheese bread). A savory starter combining cured meat with chewy cheese bread.

練美豚生ハムポンデケージョ

Prosciutto made from Neribibuta pork, served with Pão de Queijo (Brazilian cheese bread). A savory starter combining cured meat with chewy cheese bread.

Foie gras mousse wrapped in a thin crepe or pastry (aumônière), served with cassis (blackcurrant) sauce. Rich and creamy with a tart fruit accent.

フォアグラムースカシスのオモニエール

Foie gras mousse wrapped in a thin crepe or pastry (aumônière), served with cassis (blackcurrant) sauce. Rich and creamy with a tart fruit accent.

Spécialité

Chilled edamame (green soybean) potage.

枝豆の冷製ポタージュ

Chilled edamame (green soybean) potage. A smooth, cold soup highlighting the fresh, sweet flavor of soybeans.

Bigfin reef squid from Sukumo Bay, served with a mint accent.

宿毛湾産アオリイカミントのアクセント

Bigfin reef squid from Sukumo Bay, served with a mint accent. Fresh, tender sashimi-style squid with a refreshing herbal note.

Hors d’oeuvre

Smoked Amberjack (Kanpachi) served with an eggplant terrine, green tapenade sauce, and aromatic spices.

カンパチのスモーク茄子テリーヌタプナード・ヴェールスパイスの香り

Smoked Amberjack (Kanpachi) served with an eggplant terrine, green tapenade sauce, and aromatic spices.

Hors d’oeuvre chauds

Roulade of Japanese Black Wagyu beef and Kujo green onions.

黒毛和牛と九条ネギのルーロー

A roulade (roll) of Japanese Black Wagyu beef and Kujo green onions. Savory beef wrapped around sweet, tender onions.

Grilled sea urchin served with a double consommé. Rich seafood umami in a clear, concentrated broth.

焼雲丹とコンソメドゥーブル

Grilled sea urchin served with a double consommé. Rich seafood umami in a clear, concentrated broth.

Fish

Braised Pike Conger (Hamo) and Scallops. Served with a condiment of tomatoes and Nanko pickled plums (Ume), adding acidity and sweetness.

鱧と帆立貝のブレゼトマトと南高梅のコンディモン

Braised Pike Conger (Hamo) and Scallops. Served with a condiment of tomatoes and Nanko pickled plums (Ume), adding acidity and sweetness.

Meat

Pan-fried Japanese Black Wagyu beef fillet. Served with a velouté sauce made from Nanbu Ichiro pumpkin and Madeira wine.

黒毛和牛フィレ肉のポワレ南部一郎南瓜のヴルーテマデラソース

Pan-fried Japanese Black Wagyu beef fillet. Served with a velouté sauce made from Nanbu Ichiro pumpkin and Madeira wine.

Avant Dessert

Ice cream (Glace) flavored with Thé d'Orge (barley tea) from Izumo.

出雲産テ・ドージュのグラス

Ice cream (Glace) flavored with Thé d'Orge (barley tea) from Izumo. A frozen dessert with a fragrant, roasted nutty flavor.

Dessert

Seasonal fruit compote garnished with a pink salt oblate (edible film).

旬果のコンポートピンクソルトのオブラート

Seasonal fruit compote garnished with a pink salt oblate (edible film). Sweet stewed fruits with a delicate salty accent.

Mignardises

Petit fours

小菓子

Petit fours. Small bite-sized confections served at the end of the meal.

Non-alcoholic Pairing

Non-alcoholic Pairing ~Non-alcoholic Pairing~

Non-alcoholic Pairing

ノンアルコールペアリング

Non-alcoholic Pairing Course

A full course of non-alcoholic drinks paired with the dishes.

¥4,500 ≈ $29.00

CORSICA

コルシカ -CORSICA-

Amuse-bouche A sparkling cocktail inspired by the beautiful sea of Corsica. Citrus notes burst at the top, followed by sweet and tropical pineapple flavors that fill your mouth. Highly recommended as a first drink.

Sparkling mocktail inspired by the Corsican sea. Features citrus top notes and sweet tropical pineapple flavors.

¥1,300 ≈ $8.00

YANBARU FOREST

ヤンバルフォレ -YANBARU FOREST-

Premier / Hors d’oeuvre / Hors d’oeuvre chauds A blend of several berries, shekwasha (Okinawan lime), and ginger beer. Adds acidity and spice to amberjack and eggplant.

A blend of berries, shekwasha (Okinawan lime), and ginger beer. Adds refreshing acidity and spice to appetizers.

¥1,000 ≈ $6.00

MONTMARTRE

モンマントル -MONTMARTRE-

Fish A refreshing and sophisticated cocktail that enhances the flavors of seafood. While harmonizing with the rich butter and herb flavors used in the fish dish's sauce, its refreshing coolness is impressive.

A sophisticated mocktail designed to enhance seafood flavors. Refreshing and cool, balancing rich butter and herb sauces.

¥1,300 ≈ $8.00

AMBRE

アンブル -AMBRE-

Meat Sangria made with Chardonnay from Southern France. Paired with tropical fruits, balsamic vinegar, and black pepper. It envelops the umami of meat dishes without being heavy, allowing you to enjoy it until the end.

Non-alcoholic sangria using Chardonnay from Southern France, tropical fruits, balsamic vinegar, and black pepper. Pairs well with meat dishes.

¥1,400 ≈ $9.00

Wine Pairing

Wine Pairing ~Wine Pairing~

Wine Pairing

ワインペアリング

Wine Pairing Course

A full course of wines paired with the dishes.

¥5,000 ≈ $32.00

Baron d'Or Crémant de Bordeaux Brut

バロン・ドールクレマン・ド・ボルドーブリュット

Amuse-bouche Sparkling White / France / Dry Bordeaux sparkling wine made with secondary fermentation in the bottle. Refreshing fruity aroma, with nuances of honey-lemon. A crisp, dry wine that pairs well with a wide range of dishes. 100ml

Sparkling wine (Crémant) from Bordeaux, France. Dry and crisp with notes of fresh fruit and honey-lemon.

¥1,500 ≈ $10.00

Vina Esmeralda Flor de Angel

ヴィーニャ・エスメラルダ・フロール・ド・ランジュ

Premier / Hors d’oeuvre / Hors d’oeuvre chauds White / Spain / Dry Orange wine from a leading Spanish producer, newly crafted. A friendly taste with a gorgeous aroma and fruitiness.

Spanish Orange Wine (white grapes fermented with skins). Dry with floral aromas and fruity flavors.

¥1,200~ ≈ $8.00

Journey's End V1 Chardonnay

ジャーニーズ・エンド V1 シャルドネ

Fish White / South Africa / Dry All grapes are hand-harvested. Only free-run juice is used and fermented with wild yeast. Fruit aromas reminiscent of pear and peach, with crisp acidity and a long, pleasant finish. 9 months of aging and batonnage in 300L French oak barrels add complexity.

South African Chardonnay. Dry. Hand-picked grapes fermented with wild yeast. Notes of pear and peach, crisp acidity, and oak aging complexity.

¥1,300~ ≈ $8.00

Kaminoyama Watanabe Farm Cabernet Sauvignon

かみのやま渡辺畑カベルネ・ソーヴィニヨン

Meat Red / Japan / Full-bodied Notes of ripe black fruits and raspberry, with aromas of spices like black pepper, and barrel notes of vanilla and toast. Starts with a smooth palate, followed by a taste with pleasant tannins, high acidity, and rich fruitiness. The balance of firm acidity and fruitiness is appealing.

Japanese Cabernet Sauvignon. Full-bodied red wine with aromas of ripe black fruit, raspberry, black pepper, and vanilla. Balanced acidity and fruitiness.

¥1,500~ ≈ $10.00

End of menu

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