A la carte｜A French restaurant in Ginza, Tokyo

WHITE ASPARAGUS FROM LOIRE VALLEY AND DUBLIN BAY PRAWN: PUREE « SPINACH/SHISO »
DUBLIN BAY PRAWN WRAPPED WITH LETTUCE THEN STEAMED
CORALLINE SAUCE¥8,500
« GEO » ABALONE FROM SHIMABARA: COOKED IN HIS SHELL, VEGETABLES AND SMOKED EEL WITH SHISO FLOWER
“IODINE” BARBAJUAN, SABAYON SAUCE WITH ABALONE LIVER¥11,000
HOKKAIDO KÉGANI CRAB: SLICED TURNIP, TURNIP LEAVES PUREE SCENTED WITH HAZELNUTS OIL
CAULIFLOWER MOUSSE WITH CRUSTACEA SAUCE, JERUSALEM ARTICHOKE JELLY
TURNIP ICE CREAM WITH LIME PEEL¥8,800
OSSETRA CAVIAR: TROUT FROM “MOUNT-HAKKAI”
FRESH CREAM OF CUCUMBER, MAY QUEEN POTATO BLINIS¥12,000

AMADAI: WITH CRISPY SCALES, ACIDULATED RED TURNIP
CARROT FOAM, GINGER FLAVOURED SAUCE¥8,800
HATA FISH: IMAGE OF SPRING’S “NORIMAKI”
AKAGAI, MIRUGAI, CRUNCHY VEGETABLES
PEAS ÉMULSION SAUCE¥8,200
BLUE LOBSTER: COATED WITH A CRUSTACEANS SAUCE
“RAVIOLI-ZEBRA”, SNOW PEAS STUFFED
PRIMROSE AND YELLOW WINE SAUCE¥14,000

LAMB FROM LOZERE: ROASTED RACK, COATED WITH HERBS CRUST
CRISPY BRAISED SHOULDER, BLACK GARLIC FROM KYOTO
LAMB-COOKING JUICE WITH ARGANE OIL¥8,600
“TSUSHIMA-JIDORI” CHICKEN FROM NAGASAKI: STEAMED BREAST TOPPED WITH ASPARAGUS FLAKE
LEG’S CONFIT/GIROLE MUSHROOM/CARAMELIZED SHALLOT
“MARBLED” SAUCE¥8,800
“AKAUSHI” WAGYU BEEF FROM KUMAMOTO: ROASTED FILET, SPRING VEGETABLES GARDEN
FRESH HERBS SAUCE¥14,000

: OUR MATURED CHEESES SELECTION¥3,500

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Our menu may change without advance notice. Thank you in advance for your understanding.
Consumption Tax is included. A discretionary service charge of 12% will be added to your bill.
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