MENU SAISON ¥23,000
- AMUSE-BOUCHE
- DUBLIN BAY PRAWN
- TOPPED WITH BLACK TRUFFLES, CAULIFLOWER MOUSSE WITH LIME PEEL
PUREE « SPINACH/SHISO »
CRUSTACEA SAUCE - KINMÉDAI FISH
- STEAMED, SLICED ACIDULATED TURNIP WITH TURMERIC
CREAMY WHEAT, LEMONGRASS LEAF
CLAM JUICE EMULSION - DUCK FROM « CHALLANS »
- ROASTED WITH SPICES, LEG’S “CONFIT” WITH “BIGARADE” SAUCE
CARAMELIZED APPLE WITH CHINESE QUINCE VINEGAR, KAKI/TRUFFLE
SALMIS SAUCE - CHEESES SELECTION
- DESSERT
- SWEET DELICACY TROLLEY
- COFFEE
MENU DÉGUSTATION ¥29,000
- AMUSE-BOUCHE
- OSSETRA CAVIAR AND HOKKAIDO KÉGANI CRAB
- JERUSALEM ARTICHOKE RAVIOLI
FINGER LIME/OYSTER LEAF - DUCK FOIE GRAS
- ROASTED, CREAM OF TROMPETTE MUSHROOM
CONDIMENTS « CHESTNUT/BEETROOT/KUMQUAT »
GREEN CARDAMON FLAVOURED MUSHROOM BROTH FOAM - HATA FISH
- COATED WITH BLACK TRUFFLE CRUST
CAULIFLOWER, SHELLFISHES
LETTUCE SABAYON SAUCE - HOKKAIDO VENISON
- ROASTED WITH WILD BLACK PEPPER FROM MADAGASCAR, ACIDULATED RED CABBAGE WITH BLACKCURRANT
GREEN PASTA STUFFED WITH BRAISED SHOULDER, CARROT MOUSSE
“POIVRADE” SAUCE - CHEESES SELECTION
- DESSERT
- SWEET DELICACY TROLLEY
- COFFEE
WHITE TRUFFLE “TUBER MAGNATUM”…2019 ¥45,000
- Olivier Chaignon offers this white truffle menu.
To maximise your dining experience, this menu is for the enjoyment of the entire table. - CONSOMME SOUP
- “SHOGOIN” TURNIPS CUSTARD
- SANRIKU-SCALLOP
- «CELERY/MUSHROOM/JAPANESE PEAR» CHESTNUT CRISPY...
LETTUCE BROTH FOAM - KURUMAEBI PRAWNS
- SOFT POACHED, THEN STUFFED WITH VEGETABLES
“YUKI-TSUBAKI” RICE RIZOTTO...
LOBSTER JUICE WITH YELLOW WINE - FARM BLACK CHICKEN “KYOTO-TANBA KURO DORI”
- STEAMED BREAST, LEG’S/FOIE GRAS “BALLOTINE”
SUPREME SAUCE - PEAR AND MAPLE SYRUP...
- FROZEN CINNAMON SPICED CREAM
- MARRON
- MERINGUE, FROZEN CREAM “PARFAIT GLACÉ”
VANILLA MOUSSE... - SWEET DELICACY TROLLEY
- COFFEE
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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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