A WINK TO SUMMER2024 (LUNCH) ¥33,000
- OLIVIER CHAIGNON OFFER THIS MENU PREPARED WITH SEASONAL PRODUCTS
THIS MENU IS ONLY AVAILABLE FOR ENTIRE TABLE - CORN FROM AOMORI
- COLD VELOUTÉ SOUP/VERBENA FLAVOURED JELLY/ICE CREAMAND TRUFFLE
GRILLED CORN “FINANCIER” WITH CHESTNUT HONEY - OKOZE FISH
- COATED WITH SCALLOP THEN POACHED IN BOUILLABAISSE SAUCE
MAY QUEEN POTATO/FENNEL - SUMMER VENISON FROM TOTTORI
- ROASTED WITH FERMENTED BLACK PEPPER FROM CAMBODIA, “PASTA” BRAISED SHOULDER
BEETROOT FLOWER/BUTTERNUT SQUASHWITH GREEN ANIS
“CASSIS” SAUCE - APRICOT AND LAVENDER
- PEACH COCKTAIL
- SWEET DELICACY TROLLEY
- COFFEE
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 12% will be added to your bill.
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AU FIL DU TEMPS… ¥57,000
- OLIVIER CHAIGNON OFFER THIS MENU PREPARED WITH SEASONAL PRODUCTS
THIS MENU IS ONLY AVAILABLE FOR ENTIRE TABLE - SEA BREAM FROM “AKASHI”AND OSSETRA CAVIAR
- MARINATEDWITH FRESH HERBS, CUCUMBER CONDIMENTS
HORSERADISH CREAMAND BUCKWHEAT PANCAKE
OLIVE OIL EMULSIFIED WITH LEMON - BLUE LOBSTERWITH BLACK TRUFFLE
- CREAMY SPELT RISOTTO
PRESSED BROCCOLI WITH GREENYUZU
TURNIP FLOWER
CREAMY BISQUE - OKOZE FISH
- COATED WITH ABALONE AND POACHED IN BOUILLABAISSE SAUCE
MAY QUEEN POTATO, FENNELWITH LIME - BRITAGNY VEAL
- THIN GRILLED SLICES STUFFED WITH GIROLLE MUSHROOM
GRILLED EGG PLANT≪GARDEN≫
VEAL-COOKING JUICE WITH FRESH HERBES - APRICOT AND LAVENDER
- ≪PEACH AND VERBENA≫
- SWEET DELICACY TROLLEY
- COFFEE