MENU DÉJEUNER ¥20,000
- AMUSE-BOUCHE
- SHELLFISH AND WHITE ASPARAGUS
- AKAGAI, HOKKIGAI AND MIRUGAI, LIGHTLY MARINATED AND THINLY SLICED, CARDAMOM INFUSED ASPARAGUS ROYALE
SEA WATER JELLY, “ARGENTEUIL” CREAM SOUP, BLOOD ORANGE ZEST - YAMAGATA KINKABUTA PORK
- ROASTED RIBS WITH HERBS, STUFFED AWACHIBITEN MUSHROOM
CRISPY ‘GARDEN’, CREAMY POLENTA
SAGE AND CANDIED LEMON GRAVY - PRE DESSERT
- HAVING FUN WITH KIWI
- APPLE “BEAD” SAUCE
- SWEET DELICACY TROLLEY
- COFFEE
MENU « LES BELLES GOURMANDES » ¥25,000
- AMUSE-BOUCHE
- HOKKAIDO KEGANI CRAB
- NATURAL CRAB MEAT, SHELLFISH MOUSSELINE, VEGETABLE BROTH JELLY
GREEN ASPARAGUS COULIS, KIYOMI ORANGE REDUCTION - KINMEDAI FISH
- GENTLY STEAMED, LETTUCE CANDY “FENNEL, CONFIT TOMATO, BLACK LEMON”
2 SAUCES…FENNEL EMULSION, CARAMELIZED FISH BONE JUICE - 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 - PRE DESSERT
- AROUND THE RASPBERRY…
- SWEET DELICACY TROLLEY
- COFFEE
【LUNCH】WINK TO SPRING 2026… ¥45,000
- 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 - BLUE LOBSTER
- COOKED IN COURT BOUILLON, ENDIVE GLAZED « WITH APPLE, ORANGE AND TIMUT PEPPER »
LOBSTER JUICE WITH CORAL BUTTER, DASH OF YELLOW WINE - MILK-FED LAMB FROM PYRENEAN
- ROASTED RACK AND SADDLE IN A CASSEROLE WITH HERBS AND A TOUCH OF KYOTO BLACK GARLIC
BRAISED LEG OF LAMB, THEN SHREDED IN NEW CABBAGE LEAVES, YOUNG BAMBOO SHOOTS, FRICASSÉE OF PEAS
SIMPLE ROAST JUICE - 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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