AMUSE-BOUCHE

HOKKAIDO KEGANI CRAB AND OSCETRA CAVIAR

CRAB MEAT, TURNIP MOUSSELINE, CONDIMENTED CHRYSANTHEMUM PETALS
DELICATE JELLY OF "MUSCAT GRAPE AND RINOKA LIME"

HIMAKAJIMA ISLAND SHELLFISH VARIATION

THINLY SLICED TAIRAGAI SCALLOP MARINATED WITH SUDACHI ZEST
"CONFIT AND GRILLED" MIRUGAI CLAM WITH SHISO OIL SHAVINGS
CRUNCHY VEGETABLES SPICED WITH NEPALESE TIMUT PEPPER
RED VEGETABLE BROTH

UWAJIMA AMADAI FISH WITH CRISPY SCALES

STUFFED UNDER THE SKIN, GREEN BONBON
FULL-BODIED RED WINE FISH JUICE, FRESH PEANUT MOUSSE TO SOFTEN

ROYAL PIGEON

ROASTED SUPREME, BUCKWHEAT SEEDS, MELTING TURNIP, MARINATED PERSIMMON
CRISPY CONFIT LEG, SAVOY CABBAGE AND PORCINI MUSHROOM FONDUE
VADOUVAN INFUSED GRAVY

CHEESES SELECTION

DESSERT

SWEET DELICACY TROLLEY

COFFEE

SEA BREAM AND OSCIETRA CAVIAR

LIGHTLY MARINATED THEN PREPARED AS A TARTARE, JIAOBAI SHOOT
CHILLED VELOUTE, FINE JERUSALEM ARTICHOKE JELLY WITH LIME
PRESERVED LEMON AND TONKA BEAN CREAM, BAMBOO CHARCOAL TUILE

WILD ABALONE

GENTLY COOKED IN ITS SHELL
CREAMY CARNAROLI RICE ENHANCED WITH « MADEIRA, RED WINE, AND MUSHROOM REDUCTION »
CRISPY CHESTNUT, ABALONE LIVER SAUCE, PORCINI BROTH FOAM

BLUE LOBSTER

MELTING RAVIOLI, CRISPY HOKKAIDO QUINOA AND PUMPKIN SPHERE, BRAISED FENNEL
BUTTERNUT SQUASH PETALS WITH VERBENA BERRY
CONSOMME FOAM, PRESSED-JUICE SAUCE WITH VIN JAUNE

JAPANESE WAGYU

HEART OF TENDERLOIN, CRISPY AUTUMN VEGETABLE AND MATSUTAKE MUSHROOM "TART"
RICH CLASSIC PAN JUS

THE FRESHNESS OF APPLES

HAZELNUT SOUFFLE

CREAMY HAZELNUT, COINTREAU ICE CREAM

SWEET DELICACY TROLLEY

COFFEE

♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

OUR MATURED CHEESES SELECTION　￥5,000〜

-----------------------------------------------------------------
Our menu may change without advance notice. Thank you in advance for your understanding.
Consumption Tax is included. A discretionary service charge of 15% will be added to your bill.
-----------------------------------------------------------------