AMUSE-BOUCHE

HOKKAIDO KEGANI CRAB AND OSCETRA CAVIAR

NATURAL CRAB MEAT, SHELLFISH MOUSSELINE
LIGHT VEGETABLE JELLY LIGHTLY FLAVOURED WITH ‘CARDAMOM AND CORIANDER’
GREEN ASPARAGUS COULIS, KIYOMI ORANGE REDUCTION

SPRING SHELLFISH PLATTER

AKAGAI, SAZAE, AND HOKKIGAI TOSSED IN WHIPPED BUTTER WITH ROCK SEAWEED
BULGUR AND FENNEL WITH LEMON ZEST
FOAMY SEA URCHIN BROTH

SUJIHARA FISH

ROASTED FILET, CRISPY SHEET OF « PÂTÉ DE TÊTE » IN JELLY WHITE ASPARAGUS, A TOUCH OF CANDIED LEMON, AND BLACK LEMON CARAMELIZED BONE BROTH WITH CHAMPAGNE VINEGAR, GRATED VERBENA BERRY

ROYAL PIGEON

SUPREME ROAST, NIIGATA RICE COOKED WITH BAMBOO AND KINOME LEAVES
CONFITED LEG, MELTING ONION PETALS
“TRÈS GOURMAND” PEAS, DELICATE PIGEON LIVER MOUSSE
SIMPLE GRAVY

CHEESES SELECTION

DESSERT

SWEET DELICACY TROLLEY

COFFEE

TO START...

UWAJIMA SEA BREAM AND OSCETRA CAVIAR
MARINATED IN THIN SLICES THEN LIGHTLY SMOKED WITH CHERRY WOOD, A TARTARE « SANDWICH »
GREEN AND WHITE ASPARAGUS, ROYALE WITH GREEN CARDAMOM
MILD GINGER SAUCE

WILD ABALONE

COOKED IN ITS SHELL THEN BRAISED IN A MILD BUTTER WITH SANSHO LEAVES
SEA URCHIN FLAN, GREEN LEAF WITH SMOKED EEL AND PRESERVED LEMON
DASH OF LIVER SAUCE, NANOHANA EMULSION

BLUE LOBSTER

CARNAROLI RISOTTO WITH SAGA SAFFRON, VEGETABLE BILLS, CHANTERELLE MUSHROOMS
LOBSTER JUICE WITH MADEIRA

KUMAMOTO AKAUSHI BEEF

HEART OF FILET, « FRENCH-STYLE » BAMBOO
GREEN ASPARAGUS, TANGY PETALS, HOT CONSOMMÉ
MOREL MUSHROOM SAUCE WITH YELLOW WINE

AROUND THE CHERRY TREES, RHUBARB LEAVES

VIOLET SOUFFLE BAKED ON A RED FRUIT COMPOTE

MARC DE CHAMPAGNE SORBET

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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