AMUSE-BOUCHE

AROUND SHELLFISH AND OSCETRA CAVIAR

AKAGAI, MIRUGAI, AND HOKKIGAI LIGHTLY MARINATED, JERUSALEM ARTICHOKE MOUSSELINE, RED ONION JELLY
PUFFED BREAD STUFFED WITH SCALLOP TARTARE, DRIED CAVIAR PETALS
SEA WATER VINAIGRETTE WITH DILL OIL, LIME CAVIAR FROM AICHI

LANGOUSTINE

IN RAVIOLI, GREEN CABBAGE FONDUE « GINGER, LEMON CONFIT, LIME »
FENNEL AND CUMIN SAUCE, CRUSTACEANS BROTH

NAGASAKI KUE

IMAGE OF A NORIMAKI « CAULIFLOWER/BLACK TRUFFLE »
STUFFED ENDIVE LEAF, CRISPY CAULIFLOWER
CARAMELIZED FISH BONE JUICE BLENDED WITH A DUBARRY EMULSION

HOKKAIDO VENISON

ROASTED FILLET WITH FERMENTED CAMBODIAN PEPPER
BRAISED SHOULDER IN PARMENTIER, SWISS CHARD LEAVES
TANGY BEETROOT FLOWERS, RED CABBAGE WITH BLACKCURRANTS
MADAGASCAR WILD PEPPER SAUCE

CHEESES SELECTION

DESSERT

SWEET DELICACY TROLLEY

COFFEE

OLIVIER CHAIGNON OFFER THIS MENU PREPARED WITH BLACK TRUFFLE
THIS MENU IS ONLY AVAILABLE FOR ENTIRE TABLE

TO START « KOHAKU » EGG FROM NAGASAKI

BAKED DISH, MUSHROOM AND KINTOA HAM STEW, CRISPY BLACK TRUFFLE LACE
VIOLIN SAUCE

HOKKAIDO TARABAGANI CRAB

BLACK TRUFFLE DOME, CREAMY SHELLFISH FILLING
TURNIP PETALS, BUNTAN TIP
RAPESEED COULIS

NAGASAKI KUE

IMAGE OF A NORIMAKI « KYOTO CARROT/BLACK TRUFFLE », KYOIMO POTATO
HOT CONSOMMÉ

“AKAUSHI” WAGYU-BEEF FROM KUMAMOTO

TENDER FILET MEDALION, MEDLEY OF VEGETABLES COOKED IN A « COCOTTE »
BLACK TRUFFLE SAUCE

AROUND THE EXOTIC FRUITS

COCONUT/GUAVA/PASSION SHERBET

CHAUD DEVANT…

VANILLA SOUFFLÉ WITH BLACK TRUFFLE
ICED PARFAIT, CRISPY GAVOTTE, COINTREAU/TRUFFLE ICE CREAM

SWEET DELICACY TROLLEY

COFFEE

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OUR MATURED CHEESES SELECTION

¥5,000～

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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 15% will be added to your bill.
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