- ABALONE
- LE CRABE KÉGANI D’HOKKAIDO
- OSSETRA CAVIAR
- ABALONE
- SLICE COOKED IN BUTTER FLAVOURED WITH SHISO FLOWER
CREAMY WHEAT AND SEAWEED, SEA URCHIN BROTH SAUCE¥11,800 - HOKKAIDO KÉGANI CRABE
- CRUSTACEA CUSTARD, GREEN ASPARAGUS ICE CREAM
ACIDULATED TURNIPS/DUBLIN BAY PRAWN BAVAROISE, GREEN ASPARAGUS PUREE SAUCE¥8,200 - OSSETRA CAVIAR
- SEMI-COOKED TROUT FROM “MOUNT-HAKKAI”
LEAK CREAM WITH «ZEN» IMAGING-DRESSED CONDIMENT, BUCKWHEAT BLINIS¥14,000 - DUBLIN BAY PRAWN
- «SUMMER SMALL GARDIN», ZUCCHINI PUREE WITH MINT
ARTICHOKE COOKING JUICE/ROASTED PUMPKIN SEED OIL VINAIGRETTE SAUCE¥10,000
- AMADAI
- HATA FISH
- DOVER SOLE
- BLUE LOBSTER
- AMADAI
- PAN FRIED WITH HIS SCALES, TURNIPS FLAVOURED WITH TURMERIC
RED VEGETABLE AND TURNIPS PUREE, CARAMELISED FISH-COOKING JUICE¥8,800 - HATA FISH
- FISH MOUSSE WRAPPED WITH LETTUCE, THEN STEAMED
PEAS/BROAD BEANS/CLAM ÉMULSION FOAM¥7,800 - DOVER SOLE
- STUFFED IN MUSHROOM DUXELLE, MAY QUEEN POTATO/OSETRA CAVIR
OYSTER LEAF/JAPANESE SHELL FISHES
SAFFRON CHAMPAGNE CREAM SAUCE¥11,800 - BLUE LOBSTER
- ROASTED IN A COCOTTE, SAVORY/VEGETABLES-RAVIOLI, FENNEL MOUSSE
PRESSED CRUSTACEA COOKING JUICE WITH “VIN JAUNE”¥12,000
- FARM BLACK CHICKEN
- RACAN PIGEON
- FARM BLACK CHICKEN “KYOTO-TANBA KURO DORI”
- STEAMED BREAST TOPPED WITH BROAD BEANS FLAKE
LEG’S/FOIE GRAS “BALLOTINE”
GIROLLE MUSHROOM/SLICED ASPARAGUS/CARAMELISED SHALLOT¥8,200 - MILK LAMB FROM LOZÈRE
- ROASTED WITH AROMATIC, BRAISED AND CRISPY «SHOULDER/DRIED FRUITS»
EGGPLANT “BONSAI”/BASIL FLAVOURED TOMATO “CONFIT”, LAMB COOKING JUICE WITH LEMON THYME¥8,800 - RACAN PIGEON
- ROASTED BREAST COATED WITH TANDOORI SPICES, LEG’S CONFIT WITH ORANGE SAUCE
«SPELT WHEAT/ROCKET SALAD/PIQUILLOS PEPPER»
PIGEON COOKING JUICE AND LIVER SAUCE WITH ARGAN OIL¥9,200 - BEEF FROM KUMAMOTO
- ROASTED FILET/FOIE GRAS, ACIDULATED VEGETABLES, TRUFFLE SAUCE¥14,000
