Wood-fired French Mētis Roppongi

A selection of mysterious small bites to start the meal. Flavors are kept secret until tasting.

Mackerel (Sawara) from Mie Prefecture, hay-grilled for a smoky note. Served with Japanese radish and a touch of colatura (fish sauce).

Crispy Conger Eel fritter with Osetra caviar and cucumber. Served with a rich bouillabaisse jus.

White tilefish (Shiro-Amadai) fillet charcoal-grilled. Drizzled with a luxurious Hokkaido sea urchin, tomato, and caper sauce.

Choice of main course, wood-fired. Options include A5 Wagyu beef, venison, or pigeon, served with refined garnishes.

Creamy risotto made with Carnaroli rice, Chiba abalone, matsutake mushrooms, and ginkgo nuts. A rich dish with flavors from land and sea.

A refreshing frozen dessert combining the tartness of passion fruit and the sweetness of coconut sorbet.

Fresh black figs served with a Kyoho grape granita, a light mascarpone mousse, and gingerbread ice cream.

Small sweet treats served at the end of the meal.

Coffee served to conclude the dinner.