■Menu (ingredients used)
Coexistence
Nagasaki: Spanish mackerel with the bleeding nerve removed from the Goto Islands, Utogimoto mountain holly, Chinese ink, Tosa Buntan
Classic and modern
Hokkaido: Natural scallops from the Notsuke Peninsula, caviar
Sea and earth
Hyogo: Day-returning Kasumi crab, Japanese shorthorn beef consommé, Rishiri kelp
Cooked at 0℃
Yamagata: Yonezawa beef heart, yuzu, green chili roe
Hydration 105%
Taux D’Hydrataton 105%
Niigata: Mochi flour, Levain yeast, seaweed
Diligence, insight and passion Persistence and Passion
Specially selected Japanese beef, cooked with soul

Sustainability
Hokkaido: Yumepirika Japanese beef curry

Rice koji and salt flowers - Koji de Riz et Fleurs de Sel
Gifu: 10-year-aged Shirotatsu Hon Mirin with Guérande salt

Reconstruction
Kochi: Kogane Kokuzo ginger, 70% Guanara cacao

*Prices are per person, including consumption tax and service charges.

■Menu (ingredients used)
Coexistence
Nagasaki: Spanish mackerel with the bleeding nerve removed from the Goto Islands, Utogimoto mountain holly, Chinese ink, Tosa Buntan
Classic and modern
Hokkaido: Natural scallops from the Notsuke Peninsula, caviar
Sea and earth
Hyogo: Day-returning Kasumi crab, Japanese shorthorn beef consommé, Rishiri kelp
Cooked at 0℃
Yamagata: Yonezawa beef heart, yuzu, green chili roe
Hydration 105%
Taux D’Hydrataton 105%
Niigata: Mochi flour, Levain yeast, seaweed
Diligence, insight and passion Persistence and Passion
Specially selected Japanese beef, cooked with soul

Sustainability
Hokkaido: Yumepirika Japanese beef curry

Rice koji and salt flowers - Koji de Riz et Fleurs de Sel
Gifu: 10-year-aged Shirotatsu Hon Mirin with Guérande salt

Reconstruction
Kochi: Kogane Kokuzo ginger, 70% Guanara cacao

*Prices are per person, including consumption tax and service charges.

The meal is a chef's choice course made with seasonal ingredients carefully selected by the chef from all over Japan.
*The price of the course varies depending on the main dish of Wagyu beef.
The fillet meat for this course is Japanese black beef carefully selected by the chef and meat wholesaler.
The fillet meat is made from female heifers, and is grilled in a stone oven with far-infrared rays to make it even more tender, making it an exquisite dish. Please enjoy.

■Menu
Early Summer~Début de L’été Akita/Mitsutanecho fresh watercress Hokkaido/Sea urchin Kochi/Wolf peach Kagoshima/Honkarebushi

Maturity~Maturité Nagasaki/Mud-spotted squid Kagoshima/Honkarasumi Aomori/Noheji turnip Ehime/Green lime

Classic and modern~Modern Classique Shimane/Okinoshima rock oysters Oita/Ran-o Akita/Iburi-gakko
Caviar

Slicing~Soustraction Kagoshima/Kinko Bay hairtail fish Hokkaido/Shinhidakacho white asparagus

Cuisson Température Yamagata/Yonezawa beef heart Kochi/New ginger, myoga, green yuzu, green chili pepper

Hydration 105%~Taux D’Hydratation 105% Niigata/Mochi flour Hyogo Awaji Island/Moshio (seaweed salt) Shizuoka/Tosaka nori (seaweed)

Study, insight and passion~Diligence, Perspicacité et Passion Carefully selected Wagyu beef, soulful roasting

Harmony~Harmonie Tottori/Tajima beef, Tamura beef Aomori/Hana Sansho (Japanese pepper) Kyoto/White miso

Sustainability~Durability Hokkaido/Yumepirika

Blessings of the forest and sea~Benedictions of the Forest and the Mer Gifu/10-year-aged Hakuryu Hon Mirin Okinawa/Ishigaki Island sea salt

Lactic acid fermentation~Reconstitution Ehime/Iwagi Island lemon Okinawa/Lemongrass Ivoire cacao 32%

The menu is a chef's choice course using seasonal ingredients carefully selected by the chef from all over Japan.

Tajima beef is the creator of branded wagyu beef and the root of all branded wagyu beef. Among them, Tamura beef is the highest quality wagyu beef, made entirely from Japanese black cattle, and exclusively from virgin females of precious pure Tajima cattle and Tajima lineage cattle, which have been ideally fattened. By maximizing the umami genes, the beef has a tenderness that can be felt just by holding it with chopsticks, and a fragrant taste without any unpleasant odor.

When describing delicious beef, it is often said that the fat is delicious, but the fat of Tamura beef melts at a low temperature, making it exquisitely melt-in-your-mouth when eaten. Please enjoy.

■Menu
Early Summer~Début de L’été Akita/Mitsutanecho fresh watercress Hokkaido/Sea urchin Kochi/Wolf peach Kagoshima/Honkarebushi

Maturity~Maturité Nagasaki/Mud-spotted squid Kagoshima/Honkarasumi Aomori/Noheji turnip Ehime/Green lime

Classic and modern~Modern Classique Shimane/Okinoshima rock oysters Oita/Ran-o Akita/Iburi-gakko caviar

Slicing off~Soustraction Kagoshima/Kinko Bay hairtail fish Hokkaido/Shinhidakacho white asparagus

Cuisson Température Yamagata/Yonezawa beef heart Kochi/New ginger, myoga, green yuzu, green chili pepper

Hydration 105%~Taux D’Hydratation 105% Niigata/Mochi flour Hyogo Awajishima/Moshio seaweed salt Shizuoka/Tosaka Nori

Diligence, insight and passion ~Diligence, Perspicacité et Passion Carefully selected Wagyu beef, soulful roasting

Harmony ~Harmonie Tottori/Tajima beef, Tamura beef Aomori/Hana Sansho pepper Kyoto/White miso

Sustainability ~Durability Hokkaido/Yumepirika

Blessings of the forest and sea ~Benedictions of the Forest and the Mer Gifu/10-year-aged Hakuryu Hon Mirin Okinawa/Ishigaki Island sea salt

Lactic acid fermentation ~Reconstitution Ehime/Iwagi Island lemon Okinawa/Lemongrass Yvoire cacao 32%

The fillet meat for this course is carefully selected from the finest Japanese black beef, including Yonezawa beef and Tajima beef.
It has a silky and elegant taste. The fillet meat is made from female heifers that have not given birth and are fattened over a long period of time. It is grilled in a stone oven using far infrared rays to make it even more tender, making it an exquisite treat.

Please enjoy. ■Menu (ingredients)
Early summer~Début de L’été Akita/Mitsutanecho fresh watercress Hokkaido/Sea urchin Kochi/Wolf peach Kagoshima/Honkarebushi

Maturity~Maturité Nagasaki/Mud-spotted squid Kagoshima/Honkarasumi Aomori/Noheji turnip Ehime/Green lime

Classic and modern~Modern classique Shimane/Okinoshima rock oysters Oita/Ran-o Akita/Iburi-gakko caviar

Slicing off~Soustraction Kagoshima/Kinko Bay hairtail fish Hokkaido/Shinhidakacho white asparagus

Cuisson Température Yamagata/Yonezawa beef heart Kochi/New ginger, myoga, green yuzu, green chili pepper

Hydration 105%~Taux D’Hydratation 105% Niigata/Mochi flour Hyogo Awaji Island/Moshio (seaweed salt) Shizuoka/Tosaka Nori (seaweed)

Study, insight and passion~Diligence, Perspicacité et Passion Carefully selected Wagyu beef, soulful roasting

Harmony~Harmonie Tottori/Tajima beef, Tamura beef Aomori/Hana Sansho (Japanese pepper) Kyoto/White miso

Sustainability~Durability Hokkaido/Yumepirika

Blessings of the forest and sea~Benédictions de la Forêt et de la Mer Gifu/10-year-aged Hakuryu Hon Mirin Okinawa/Ishigaki Island sea salt

Lactic acid fermentation~Reconstitution Ehime/Iwagi Island lemon Okinawa/Lemongrass Ivoire cacao 32%

The menu is a chef's choice course using seasonal ingredients carefully selected from around the country.

Tajima beef is the creator of branded wagyu beef and the root of all branded wagyu beef. Among them, Tamura beef is the highest quality wagyu beef, made entirely from Japanese black cattle, and raised exclusively from virgin females of precious pure Tajima cattle and Tajima-lineage cattle. By maximizing the umami genes, the beef has a tenderness that can be felt just by holding it with chopsticks, and a fragrant taste without any unpleasant odor.

When describing delicious beef, it is often said that the fat is delicious, but the fat of Tamura beef melts at a low temperature, making it melt in your mouth with exquisite ease. Please enjoy.

■Menu
Early Summer~Début de L’été Akita/Mitsutanecho fresh watercress Hokkaido/Sea urchin Kochi/Wolf peach Kagoshima/Honkarebushi

Maturity~Maturité Nagasaki/Mud-spotted squid Kagoshima/Honkarasumi Aomori/Noheji turnip Ehime/Green lime

Classic and modern~Modern Classique Shimane/Okinoshima rock oysters Oita/Ran-o Akita/Iburi-gakko caviar

Slicing off~Soustraction Kagoshima/Kinko Bay hairtail fish Hokkaido/Shinhidakacho white asparagus

Cuisson Température Yamagata/Yonezawa beef heart Kochi/New ginger, myoga, green yuzu, green chili pepper

Hydration 105%~Taux D’Hydratation 105% Niigata/Mochi flour Hyogo Awajishima/Moshio seaweed salt Shizuoka/Tosaka Nori

Diligence, insight and passion ~Diligence, Perspicacité et Passion Carefully selected Wagyu beef, soulful roasting

Harmony ~Harmonie Tottori/Tajima beef, Tamura beef Aomori/Hana Sansho pepper Kyoto/White miso

Sustainability ~Durability Hokkaido/Yumepirika

Blessings of the forest and sea ~Benedictions of the Forest and the Mer Gifu/10-year-aged Hakuryu Hon Mirin Okinawa/Ishigaki Island sea salt

Lactic acid fermentation ~Reconstitution Ehime/Iwagi Island lemon Okinawa/Lemongrass Yvoire cacao 32%