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

Olivier Chaignon offers this white truffle menu.
To maximise your dining experience, this menu is for the enjoyment of the entire table.

TO START WILD ABALONE

SCALLOP VELOUTÉ, APPLE, KOHLRABI
SOUFFLEED POTATO STUFFED WITH MUSHROOM CREAM...

BLUE LOBSTER "TART" WITH MELTING VEGETABLES

POACHED IN COURT-BOUILLON AND SLICED INTO MEDALLIONS, CHESTNUT FLOUR SABLE PASTRY
PRESSED LOBSTER JUICE, FOAMY BROTH

NAGASAKI KUE FISH

WRAPPED IN GREEN LEAF AND GENTLY STEAMED
MELTING BRANDADE RAVIOLI, TANGY LOTUS "FLOWER", TOUCH OF ORANGE ZEST
REDUCTION OF CONSOMME LIGHTLY WHIPPED WITH BUTTER

BRETAGNE VEAL

ROASTED RIB SLICED THINLY, ONION FONDUE, BUTTERNUT AND SWEET POTATO PETALS
NIIGATA YUKITSUBAKI RICE RISOTTO, CRISPY SWEETBREAD, BLANQUETTE SAUCE
RICH GRAVY

FRESHNESS OF APPLE

CINNAMON SORBET, ELDERBERRY CREAM

CHESTNUT DELIGHT

PARFAIT GLACE, TOUCH OF TONKA BEAN GANACHE, SAKE AND CHESTNUT 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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