<Today’s Menu This is merely an example; the menu varies daily.
■ Amuse-bouche Seasonal mousse and jelly
■ Appetizer 1 Jambon Persillé made with Mikawa Mochi pork, served with salad
■ Appetizer 2 Roasted tuna cheek with ratatouille and basil sauce
■ Fish Pan-seared fresh fish from Aichi Prefecture, in a Saint-Germain-style broth
■ Meat Slow-cooked shank of Mikawa Wagyu beef from Aichi Prefecture, prepared in the Lyonnaise style or Confit of French lamb spareribs, served with “Inca’s Awakening” vegetables
■ Dessert Tiramisu made with Nishio matcha
■ Coffee & Petit Fours
¥6,600ضريبة مدرجة
Lunch Course (Large)
This is merely an example; the menu varies daily.
■ Amuse-bouche 1 Seasonal blancmange with consommé jelly and caviar
■ Appetizer 1 Conger eel and roasted nasturiums with balsamic sauce
■ Appetizer 2 Scallops wrapped in kadai-fu, served with white asparagus, homemade bacon, and ravigote sauce
■ Fish Today’s fresh fish from Aichi Prefecture, poached in a velouté sauce
■ Meat Mikawa Wagyu shank cooked in red wine
■ Dessert Gâteau made with Nishio matcha
■ Coffee & Petit Fours
¥8,800ضريبة مدرجة
Gourmet Course
※Please note that for dinners served after 10:00 PM, a separate 10% service charge will be applied.
<Sample Menu> This is merely an example; the menu varies daily.
■ Amuse-bouche Seasonal mousse with consommé jelly and caviar Three varieties including salmon rillettes with marinated ingredients and masago-filled mochi
■ Appetizer 1 Jambon Persillé made from Mikawa Mochi pork, served with salad
■ Appetizer 2 Barotin made from Mikawa Akadori chicken, served with mushroom fricassee
■ Fish Today’s fresh fish poached, served with a sauce made from Hamana Lake seaweed
■ Meat Slow-cooked Lyon-style shank of Mikawa Wagyu beef from Aichi Prefecture Or Confit of Mikawa Mochi pork shoulder, served with Lyon-style potatoes
Dessert Coconut blancmange served with strawberry soup