[Lʼimage de Monet~Monet Water Lilies~] ■Amuse Amuse-bouche~ Pre-meal treat ■Entree froid Cold appetizer~ Inspired by the image of water lilies~ Terrine of seasonal vegetables and Shinshu salmon ■Entree chaud Hot appetizer~ Sunflower garden~ Asparagus and eggs ■Poisson Fish dish~ Shining water lilies~ Fresh fish and shellfish in a nage style ■Viande Meat dish~ Mauve in the garden~ Roasted veal with foie gras and risotto ■Desserts~ Garden of Giverny~ Strawberry and white chocolate mascarpone mousse ■Pain Bread ■Cafe *The long-awaited exhibition "Monet Water Lilies" focusing on Monet's later years will be held at the Kyocera Museum of Art in Kyoto. This course is a collaboration course with the theme of "Japanese gardens and landscape paintings" from that exhibition. *The photo is for illustrative purposes only. *The content and composition of the dishes will change depending on the season and availability. *Additional drinks and food will be subject to a 10% service charge and consumption tax.

[Giardino Menu ~ Garden ~] ■ Pre-meal treat ■ Smoked yellowtail carpaccio Kikusui Garden style ■ Monkfish and seasonal vegetable consommé soup ■ Chef's handmade pasta Crab and chrysanthemum spaghettini with bottarga accent ■ Today's fresh fish dish or Today's meat dish or Kyoto beef lean meat (+1,980 yen) Kyoto beef fillet (+3,960 yen) ■ Pastry chef's special dessert ■ Pane ■ Caffe ※ You can also order dinner specialties in addition to the course. ■ Chilled Federini Sea urchin and Kujo leek pesto (+1,980 yen) ※ The photo is for illustrative purposes only. ※ The contents and composition of the dishes will change depending on the season and availability. ※ Additional drinks and dishes will be subject to a 10% service charge and consumption tax.

Menu (until March 16th) Appetizer: Steamed white fish in sake, with a moderate amount of vinegar, five-colored rice crackers, Mibu greens, three-colored fan, pumpkin ladle appetizer, Rikyu gluten, Camembert cheese, smoked salmon, grilled shrimp and egg skewer, rape blossoms sprinkled with sesame and mugwort tofu, sea urchin, split soy sauce, flounder temari sushi, sea bream, tuna, sashimi with soy sauce and wasabi, red watercress, three-colored striped boiled tofu, Higashiyama, Nishihatsu, crane roe tofu, three flavors of soy sauce, flower bonito, red radish, Kujo leek, Yoshino bean paste, ground ginger, Guérande, roasted sesame bowl, fan-shaped radish, yuba, plum gluten and conger eel Yahatama roll, sprinkled yuzu rice, eighth generation Gihei "Okinakasumi" freshly cooked rice, pickles Assortment of five seasonal dishes in a small bowl - Rolled egg in dashi broth - Dried small sardines - Konbu tsukudani soup - Hatcho miso-based nametake mushrooms - Mitsuba (hot ginger) - Sansho sweets - Hanamochi Kasumi peach - Sesame dumplings with thin soy sauce - Menu (from 3/17) - Appetizer - Steamed white fish with sake - Adjusted vinegar - Firefly squid - Mibuna greens - Three-colored cherry blossom appetizer - Rikyu gluten, Camembert cheese, smoked salmon - Grilled shrimp and egg fukusa skewers - Rape blossoms with sesame and mugwort tofu - Sea urchin - Split soy sauce - Flounder and cherry blossom sushi - Sea bream - Tuna - Sashimi with soy sauce and wasabi - Red watercress - Three-colored lined tofu - Higashiyama, Nishihaji, Tsurunoko tofu - Three flavors - Soy sauce sauce - Flower bonito - Red radish - Kujo leek - Yoshino bean paste - Ground ginger - Guérande Roasted sesame bowl, fan-shaped radish, yuba, Sakura gluten conger eel Yawata roll, sprinkled yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, pickles, small bowl of five seasonal dishes, rolled egg in dashi broth, dried small sardines, konbu tsukudani soup, Hatcho miso, fried tofu, mitsuba, Japanese pepper confectionery, Sakura fresh confectionery, sesame dumplings with thin soy sauce *The photo is for illustrative purposes only. *The contents and composition of the dish may change depending on the season and availability of ingredients. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

Menu (until 3/16) Appetizer: Steamed white fish in sake, 5-color rice crackers with moderate vinegar, Mibuna greens, 3-color fan, Pumpkin ladle soup with white miso, Hishio-fu bamboo shoots, bracken, kinome leaf buds, melted mustard sashimi, sea bream, tuna, sashimi soy sauce, wasabi, red watercress, 3-color line, flower spike, Hassun (seaweed dish), Rikyu-fu, Camembert cheese, Smoked salmon, Shrimp and egg wrapped in a cloth, Skewered rape blossoms sprinkled with sesame seeds, Yomogi tofu, Sea urchin, Split soy sauce, Grilled flounder temari sushi, Grilled Okinawa trout with Japanese pepper, Earth god leaf, Flower lotus root pot, Fan-shaped radish, Conger eel Narutomaki yuba, Plum fu, Yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, Pickles, Assorted five kinds of seasonal vegetables in a small bowl・Dashimaki egg, dried small sardines, konbu tsukudani soup, clear young shoots, mitsuba, kinome soup, orange, kiwi, strawberry, mint sweets, Hanamochi Kasumi peach, sesame dumplings, thin soup ~ Menu (from 3/17) ~ Appetizer, steamed white fish in sake, firefly squid with moderate vinegar, mibuna greens, three-color cherry blossoms, stewed soup, clear Sakura shrimp steamed bamboo shoots, bracken, petal lily root, kinome sashimi, sea bream, tuna, sashimi soy sauce, wasabi, red watercress, three-color line, flower spike, hassun Rikyu glutinous tofu, camembert cheese, smoked salmon, shrimp and egg wrapped in a cloth, skewered, rapeseed sesame-covered mugwort tofu, sea urchin, split soy sauce, flounder and cherry blossom sushi grilled, offshore trout grilled with Japanese pepper, leaf earth god, flower lotus root potted vegetable, bamboo shoots Conger eel Narutomaki, Yomogifu tofu skin, Sakurafu, Kinome rice, Hachidaime Gihei "Okinakasumi" freshly cooked rice, pickles, small bowl of five kinds of seasonal vegetables, rolled egg in dashi broth, dried small sardines, konbu tsukudani soup, Hatcho miso-flavored fried tofu, mitsuba, Sansho soup, orange, kiwi fruit, strawberry, mint sweets, Sakura fresh sweets, sesame dumplings and thin soup. *The photo is for illustrative purposes only. *The contents and composition of the dishes may change depending on the season and availability of ingredients. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

Menu (until March 16th) Appetizer: Steamed white fish in sake, 5-color rice crackers with moderate vinegar, Mibuna greens, 3-color fan, Pumpkin ladle soup with white miso, Hishio-fu bamboo shoots, bracken, kinome leaf buds, melted mustard sashimi, sea bream, tuna, squid, sea urchin, sashimi with soy sauce, wasabi, red watercress, 3-color line, flower spike, Hassun (appetizer): Rikyu-fu, Camembert cheese, smoked salmon, Shrimp and egg wrapped in a cloth, skewered rape blossoms sprinkled with sesame seeds, mugwort tofu, sea urchin, split soy sauce, flounder temari sushi, grilled duck loin, grilled Okinawan trout with Japanese pepper, hajigami, flower lotus root pot, fan-shaped radish, conger eel Narutomaki yuba, plum fu, yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice and pickles Assortment of five seasonal dishes in a small bowl, dashi-maki egg, dried small sardines, konbu tsukudani soup, clear young shoots, mitsuba, kinome soup, orange, kiwi, strawberry, mint sweets, Hanamochi Kasumi peach, sesame dumplings and thin soup. Menu (from 3/17) - Appetizer, steamed white fish in sake, firefly squid with moderate vinegar, mibuna greens, three-color cherry blossoms, stewed soup, clear soup, steamed cherry shrimp, bamboo shoots, bracken, petals, lily root, kinome sashimi, sea bream, tuna, squid, sea urchin, sashimi soy sauce, wasabi, red watercress, three-colored line, flower spike, hassun, Rikyu glutinous tofu, camembert cheese, smoked salmon, shrimp and egg wrapped in a cloth, skewered rape blossoms sprinkled with sesame, mugwort tofu, caviar, split soy sauce, flounder and cherry blossom sushi, grilled duck loin Grilled Okinawa trout with Japanese pepper leaves, Jijin flower lotus root, bamboo shoots, conger eel Narutomaki, mugwort tofu skin, cherry blossom tofu, kinome rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, pickles, small bowl of five seasonal dishes, rolled egg in dashi broth, dried small sardines, konbu tsukudani soup, fried tofu with Hatcho miso, mitsuba, Japanese pepper soup, orange, kiwi fruit, strawberry, mint sweets, cherry blossom fresh sweets, sesame dumplings with thin soup. *The photo is for illustrative purposes only. *The contents and composition of the dishes may change depending on the season and availability. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

Menu (until March 16th) Appetizer: Steamed white fish in sake, with a moderate amount of vinegar, five-colored rice crackers, Mibu greens, three-colored fan, pumpkin ladle appetizer, Rikyu gluten, Camembert cheese, smoked salmon, grilled shrimp and egg skewer, rape blossoms sprinkled with sesame and mugwort tofu, sea urchin, split soy sauce, flounder temari sushi, sea bream, tuna, sashimi with soy sauce and wasabi, red watercress, three-colored striped boiled tofu, Higashiyama, Nishihatsu, crane roe tofu, three flavors of soy sauce, flower bonito, red radish, Kujo leek, Yoshino bean paste, ground ginger, Guérande, roasted sesame bowl, fan-shaped radish, yuba, plum gluten and conger eel Yahatama roll, sprinkled yuzu rice, eighth generation Gihei "Okinakasumi" freshly cooked rice, pickles Assortment of five seasonal dishes in a small bowl - Rolled egg in dashi broth - Dried small sardines - Konbu tsukudani soup - Hatcho miso-based nametake mushrooms - Mitsuba (hot ginger) - Sansho sweets - Hanamochi Kasumi peach - Sesame dumplings with thin soy sauce - Menu (from 3/17) - Appetizer - Steamed white fish with sake - Adjusted vinegar - Firefly squid - Mibuna greens - Three-colored cherry blossom appetizer - Rikyu gluten, Camembert cheese, smoked salmon - Grilled shrimp and egg fukusa skewers - Rape blossoms with sesame and mugwort tofu - Sea urchin - Split soy sauce - Flounder and cherry blossom sushi - Sea bream - Tuna - Sashimi with soy sauce and wasabi - Red watercress - Three-colored lined tofu - Higashiyama, Nishihaji, Tsurunoko tofu - Three flavors - Soy sauce sauce - Flower bonito - Red radish - Kujo leek - Yoshino bean paste - Ground ginger - Guérande Roasted sesame bowl, fan-shaped radish, yuba, Sakura gluten conger eel Yawata roll, sprinkled yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, pickles, small bowl of five seasonal dishes, rolled egg in dashi broth, dried small sardines, konbu tsukudani soup, Hatcho miso, fried tofu, mitsuba, Japanese pepper confectionery, Sakura fresh confectionery, sesame dumplings with thin soy sauce *The photo is for illustrative purposes only. *The contents and composition of the dish may change depending on the season and availability of ingredients. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

Menu (until March 16th) Appetizer: Steamed white fish in sake, 5-color rice crackers with moderate vinegar, Mibuna greens, 3-color fan, Pumpkin ladle soup with white miso, Hishio-fu bamboo shoots, bracken, kinome leaf buds, melted mustard sashimi, sea bream, tuna, squid, sea urchin, sashimi with soy sauce, wasabi, red watercress, 3-color line, flower spike, Hassun (appetizer): Rikyu-fu, Camembert cheese, smoked salmon, Shrimp and egg wrapped in a cloth, skewered rape blossoms sprinkled with sesame seeds, mugwort tofu, sea urchin, split soy sauce, flounder temari sushi, grilled duck loin, grilled Okinawan trout with Japanese pepper, hajigami, flower lotus root pot, fan-shaped radish, conger eel Narutomaki yuba, plum fu, yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice and pickles Assortment of five seasonal dishes in a small bowl, dashi-maki egg, dried small sardines, konbu tsukudani soup, clear young shoots, mitsuba, kinome soup, orange, kiwi, strawberry, mint sweets, Hanamochi Kasumi peach, sesame dumplings and thin soup. Menu (from 3/17) - Appetizer, steamed white fish in sake, firefly squid with moderate vinegar, mibuna greens, three-color cherry blossoms, stewed soup, clear soup, steamed cherry shrimp, bamboo shoots, bracken, petals, lily root, kinome sashimi, sea bream, tuna, squid, sea urchin, sashimi soy sauce, wasabi, red watercress, three-colored line, flower spike, hassun, Rikyu glutinous tofu, camembert cheese, smoked salmon, shrimp and egg wrapped in a cloth, skewered rape blossoms sprinkled with sesame, mugwort tofu, caviar, split soy sauce, flounder and cherry blossom sushi, grilled duck loin Grilled Okinawa trout with Japanese pepper leaves, Jijin flower lotus root, bamboo shoots, conger eel Narutomaki, mugwort tofu skin, cherry blossom tofu, kinome rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, pickles, small bowl of five seasonal dishes, rolled egg in dashi broth, dried small sardines, konbu tsukudani soup, fried tofu with Hatcho miso, mitsuba, Japanese pepper soup, orange, kiwi fruit, strawberry, mint sweets, cherry blossom fresh sweets, sesame dumplings with thin soup. *The photo is for illustrative purposes only. *The contents and composition of the dishes may change depending on the season and availability. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

Menu (until March 16th) Appetizer: Steamed white fish in sake, 5-color rice crackers with a moderate amount of vinegar, Mibu greens in three colors, Pumpkin simmered in a spoon, White miso, Diamond-shaped glutinous rice, Bamboo shoots, Warabi, Kinome, Melted mustard seeds Appetizer: Sea bream, Tuna, Squid, Sea urchin, Sashimi, Soy sauce, Flower head, Wasabi, Red watercress, Three-colored striped medium eight-inch plate, Flounder temari sushi, Akakai temari sushi, Sweet shrimp, Caviar, Matsumae soy sauce, Rape blossoms sprinkled with sesame seeds, Duck loin with Rikyu glutinous rice, Camembert cheese, Smoked salmon, Shrimp and egg wrapped in a cloth, Grilled skewers, Grilled Okinawa trout with Japanese pepper Main dish: Boiled black-haired wagyu beef, Kujo leeks, Bamboo shoots, Rice: Freshly cooked rice from the eighth generation Gihei "Okinakasumi" Pickles Assortment of five seasonal dishes in a small bowl, dashi-maki egg, dried small sardines, konbu tsukudani soup, clear young shoots, mitsuba, kinome soup, orange, kiwi, strawberry, mint sweets, Hanamochi Kasumi peach, sesame dumplings and thin soup. Menu (from 3/17) - Appetizer, steamed white fish in sake, firefly squid with moderate vinegar, mibuna greens, three-color cherry blossoms, stewed soup, clear soup, steamed cherry shrimp, bamboo shoots, bracken, petals, lily root, kinome sashimi, sea bream, tuna, squid, sea urchin, sashimi soy sauce, wasabi, red watercress, three-colored line, flower spike, hassun, Rikyu glutinous tofu, camembert cheese, smoked salmon, shrimp and egg wrapped in a cloth, skewered rape blossoms sprinkled with sesame, mugwort tofu, caviar, split soy sauce, flounder and cherry blossom sushi, grilled duck loin Grilled Okinawa trout with Japanese pepper, leaf jijin, lotus root, main dish, black-haired Japanese beef, Kujo leeks, bamboo shoot rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, pickles, small bowl of five seasonal dishes, rolled egg, dried small sardines, kelp tsukudani soup, fried tofu with Hatcho miso, mitsuba, Japanese pepper soup, orange, kiwi fruit, strawberry, mint sweets, cherry blossom fresh sweets, sesame dumplings, thin soup. *The photo is for illustrative purposes only. *The contents and composition of the dishes may change depending on the season and availability. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

Menu (until March 16th) Appetizer: clams, emulsified dashi, encore pepper mibuna greens, five-colored rice crackers and three-colored fans, pumpkin ladle soup, white miso, diamond-shaped gluten bamboo shoots, bracken, kinome red snapper, melted mustard appetizer, fried grilled frost, medium fatty tuna in Matsumae soy sauce, grilled appetizer with ponzu sauce, red mutsumi salt-grilled, sushi orange topping, flounder temari sushi, ark shell temari sushi, sweet shrimp, caviar, fried wasabi leaves, white fish, mitsuba sea bream, butterbur shoots, cod buds main appetizer, Japanese black beef, Kujo leeks, bamboo shoot rice, 8th generation Gihei "Okinakasumi", sea bream rice, hachiko, kinome pickles, Japanese greens, pumpkin, pickled plum juice, clear mitsuba, young shoots, kinome, sweets Hanamochi Kasumi Momo, Sesame dumplings and thin soup - Menu (from 3/17) - Appetizer: Clams, emulsified broth, Angkor pepper Mibuna, Three-colored cherry blossom stewed soup, Clear soup, Fried kudzu-stewed bamboo shoots, Warabi, Petal lily root and plum paste, Kinome buds served on a side dish, Flounder, Matsumae soy sauce medium fatty tuna, Ponzu grilled side dish, Red Mutsumi grilled vinegared daikon, Asparagus, Firefly squid, Kinome miso rice octopus simmered in glossy broth, Deep-fried rape blossoms, White fish, Mitsuba-ji, Butterbur shoots, Cod buds main side dish, Japanese black beef, Kujo leeks, Bamboo shoot rice, 8th generation Gihei "Okinakasumi", Sea bream rice, Bachiko, Kinome spices, Japanese greens, Pumpkin, Pickled plum, Soup, Clear soup, Mitsuba, Young shoots, Kinome, Sweets, Sakura fresh sweets Sesame dumplings and thin soup *The photo is for illustrative purposes only. *The contents and composition of the dish may change depending on the season and availability of ingredients. *Additional drinks and dishes will be subject to a 10% service charge and consumption tax.

[Lʼimage de Monet~Monet Water Lilies~] ■Amuse Amuse-bouche~ Pre-meal treat ■Entree froid Cold appetizer~ Inspired by the image of water lilies~ Terrine of seasonal vegetables and Shinshu salmon ■Entree chaud Hot appetizer~ Sunflower garden~ Asparagus and eggs ■Poisson Fish dish~ Shining water lilies~ Fresh fish and shellfish in a nage style ■Viande Meat dish~ Mauve in the garden~ Veal roast with foie gras and risotto ■Desserts~ Garden of Giverny~ Strawberry and white chocolate mascarpone mousse ■Pain Bread ■Cafe *The long-awaited exhibition "Monet Water Lilies" focusing on Monet's later years will be held at the Kyocera Museum of Art in Kyoto. This course is a collaboration course with the theme of "Japanese gardens and landscape paintings" from that exhibition. *The photo is for illustrative purposes only. *The content and composition of the dishes will change depending on the season and availability. *Additional drinks and food will be subject to a 10% service charge and consumption tax.

[Giardino Menu ~ Garden ~] ■ Pre-meal treat ■ Smoked yellowtail carpaccio Kikusui Garden style ■ Monkfish and seasonal vegetable consommé soup ■ Chef's handmade pasta Crab and chrysanthemum spaghettini with bottarga accent ■ Today's fresh fish dish or Today's meat dish or Kyoto beef lean meat (+1,980 yen) Kyoto beef fillet (+3,960 yen) ■ Pastry chef's special dessert ■ Pane ■ Caffe ※ You can also order dinner specialties in addition to the course. ■ Chilled Federini Sea urchin and Kujo leek pesto (+1,980 yen) ※ The photo is for illustrative purposes only. ※ The contents and composition of the dishes will change depending on the season and availability. ※ Additional drinks and dishes will be subject to a 10% service charge and consumption tax.

[Crisantemo Menu ~Chrysanthemum~] ■Pre-meal treat■Smoked yellowtail carpaccio Kikusui Garden style■~Cold pasta~ Cold Kasumi crab and salmon roe cooked in a yuzu kiln■Hokkaido scallops and lobster with turnip flan■Pan-fried fresh fish and sauteed milt with Jerusalem artichoke veloute■Tamba black chicken ballotine■Pastry chef's special dessert■Piccoli dolci■Pane■Caffe*The photo is for illustrative purposes only.*The menu and composition may change depending on the season and availability of ingredients.*Additional drinks and dishes will be subject to a 10% service charge and consumption tax.

[Crisantemo Menu ~Chrysanthemum~] ■Pre-meal treat■Smoked yellowtail carpaccio Kikusui Garden style■~Cold pasta~ Cold Kasumi crab and salmon roe cooked in a yuzu kiln■Hokkaido scallops and lobster with turnip flan■Poached fresh fish and sauteed milt with Jerusalem artichoke veloute■Tamba black chicken ballotine■Pastry chef's special dessert■Piccoli dolci■Pane■Caffe [3 pairings] Our sommelier will suggest wine, champagne, etc. while talking to you about your preferences and mood. *The photo is for illustrative purposes only. *The menu and composition may change depending on the season and availability. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

[Pino Menu ~ Matsu ~] ■ Pre-meal treat ■ Smoked yellowtail carpaccio Kikusui Garden style ■ ~ Cold pasta ~ Kasumi crab and salmon roe cold in yuzu kiln ■ Hokkaido scallops and lobster turnip flan ■ Pan fried fresh fish and sauteed milt Jerusalem artichoke veloute ■ Roasted Japanese black beef red meat teriyaki red wine sauce ■ Pastry chef's special dessert ■ Piccoli dolci ■ Pane ■ Caffe * The photo is for illustrative purposes only. * The contents and composition of the dishes may change depending on the season and availability of ingredients. * Additional drinks and dishes will be subject to a 10% service charge and consumption tax.

[Pino Menu ~ Matsu ~] ■ Pre-meal treat ■ Smoked yellowtail carpaccio Kikusui Garden style ■ ~ Cold pasta ~ Cold Kasumi crab and salmon roe cooked in a yuzu kiln ■ Hokkaido scallops and lobster with turnip flan ■ Pan fried fresh fish and sauteed milt with Jerusalem artichoke veloute ■ Roasted Japanese black beef lean meat with teriyaki red wine sauce ■ Pastry chef's special dessert ■ Piccoli dolci ■ Pane ■ Caffe [Three pairings] Our sommelier will suggest wine, champagne, etc. while talking to you about your preferences and mood. * The photo is for illustrative purposes only. * The contents and composition of the dishes will change depending on the season and availability. * Additional drinks and dishes will be subject to a 10% service charge and consumption tax.

[Degustazione Menu ~ Chef's Course ~] ■ Pre-meal treat ■ Smoked yellowtail carpaccio Kikusui Garden style ■ ~ Cold pasta ~ Cold Kasumi crab and salmon roe Yuzu kiln style ■ Hokkaido scallops and lobster Turnip flan ■ Pan fried fresh fish and sauteed milt Jerusalem artichoke veloute ■ Roasted Japanese black beef fillet Teriyaki red wine sauce ■ ~ Chef's handmade pasta ~ Truffle-scented tortelli ■ Pastry chef's special dessert ■ Piccoli dolci ■ Pane ■ Caffe * The photo is for illustrative purposes only. * The contents and composition of the dishes may change depending on the season and availability. * Additional drinks and dishes will be subject to a 10% service charge and consumption tax.

[Degustazione Menu ~ Chef's Course ~] ■ Pre-meal enjoyment ■ Smoked yellowtail carpaccio Kikusui Garden style ■ ~ Cold pasta ~ Cold Kasumi crab and salmon roe Yuzu kiln style ■ Hokkaido scallops and lobster Turnip flan ■ Pan fried fresh fish and sauteed milt Jerusalem artichoke veloute ■ Roasted Japanese black beef fillet Teriyaki red wine sauce ■ ~ Chef's handmade pasta ~ Truffle-scented tortelli ■ Pastry chef's special dessert ■ Piccoli dolci ■ Pane ■ Caffe [3 pairings] The sommelier will suggest wine, champagne, etc. while talking to you about your preferences and mood. * The photo is for illustrative purposes only. * The contents and composition of the dishes will change depending on the season and availability. * Additional drinks and dishes will be subject to a 10% service charge and consumption tax.