"Essence" Chef's Special ~The Essence of the Five Flavors~ (Dinner)
-----[Menu until December 9th]----- ■Amuse (Umami) Snow Crab and Soft White Onion Flan Sea Urchin and Caviar with a Kelp Jelly Accent
■Hors d'oeuvre (Salty) Date Chicken and Duxelles with Foie Gras Galantine Gorgeous Salad with Roquefort Sauce
■Soupe (Sweet) Pumpkin Potage Poitrine Seche
■Hors d'oeuvre (Umami) Ezo Abalone and White Fish Pie Sauce Americaine with a Liver Accent
■Poisson (Sour) Grilled Tilefish with Scales and Mussel Risotto Saffron-Fragrant Sauce Vin Blanc
■Viande (Bitter) Roasted Tokyo Beef Fillet Périgueux Sauce Trevise and Walnut Accents
■Dessert (Sweet) Japanese Chestnut Mont Blanc with Ogasawara Rum Cassis Confiture Accents Served with Nut Gelato
■Cafe & Mignardises Coffee & Small Pastries
-----[Menu from December 10th]----- ■Amuse (Salty) Foie Gras Terrine Homemade Brioche with Truffles
■Hors d'oeuvre (Bitter) Smoked Winter Yellowtail and Rape Blossom Tartare Colorful Vegetable Salad with Lehors Accents Served with Sea Urchin and Caviar
■Hors D'oeuvre (Savory) Lobster, White Fish, and Champignon Pie Sauce Americaine
■Soup (Sweet) Sweet Potato with Three Textures Mascarpone Cream and Tokyo Honey Accented with Kampot Pepper
■Poisson (Sour) Scale-Grilled Tilefish and Grilled Surf Clam Beurre Blanc Sauce with Senju Leek and Orange-Green Chinese Cabbage Poitrine Seche Etoubee
■Viande (Salty) Roasted Tokyo Beef Fillet Yuzu Pepper Sauce with Vin Rouge Kitaakari Pomme Purée and Today's Tokyo Vegetables
■Dessert (Sweet) Seasonal Dessert
■Cafe & Mignardises Coffee & Small Pastries
¥20,900Gebühr enthalten / Steuer ausgeschlossen
"Voyage" Chef's Recommendation ~Journey to the Five Flavors~ (Dinner)
-----[Menu until December 9th]----- ■Amuse (Umami) Snow Crab and Soft White Onion Flan Sea Urchin and Caviar with Kelp Jelly Accents
■Hors d'oeuvre (Salty) Date Chicken and Duxelles with Foie Gras Galantine Gorgeous Salad with Roquefort Sauce
■Hors d'oeuvre (Sour) Lightly Smoked Kelp-Cured Returned Bonito Seasonal Fruit Marinade with Edomae Herbs Kefir Condiment
■Soup (Sweet) Pumpkin Potage Poitrine Seche
■Poisson (Umami) Abalone Meunière with Liver Accents American Sauce
■Viande (Bitter) Roasted Tokyo Beef Fillet Périgueux Sauce Treviso and Walnut Accents
■Dessert (Sour) Nagano Purple and Kyoho Grape Duo Yogurt Mousse and Red Wine Jelly Grape Sorbet Parfait
■Cafe & Mignardises Coffee & Small Sweets
-----[Menu from December 10th]----- ■Amuse (Umami) Cauliflower Mousse Sweet Shrimp and Sea Urchin Consommé Jelly Caviar Accents