Course price: ¥7,150 (¥7,865 including tax and service charge) *The menu may change depending on the availability of ingredients on the day. [Lunch course where you can enjoy seasonal ingredients] Amuse (amuse) Caprese of fruit tomatoes and burrata cheese from Kochi Prefecture Antipasto (appetizer) Warm white asparagus from the Loire, prosciutto and poached eggs Primo Piatto (pasta) Spaghettini with spear squid, bamboo shoots from Ouma, and bottarga or homemade tagliolini with Kumano chicken from Mie Prefecture and broad bean ragu Secondo Piatto (main dish) Roasted duck breast from Hokkaido with red wine sauce or 30-day aged charcoal grilled Kirifuri Kogen beef loin from Tochigi Prefecture (+￥3000) Dolce (dessert) Tiramisu espuma made with strawberries "Benihoppe" from Shizuoka Prefecture or special roll cake made with Nasu Imperial Eggs from Tochigi Prefecture and caramel gelato Café We offer two types of homemade bread along with your choice of after-meal drink. *The menu may change depending on the availability of ingredients on the day.

Course price: ￥14,300 (￥15,730 including service charge) *The menu may change depending on the availability of ingredients on the day. (※※The menu is an example※※) The menu is at your discretion. ★Amuse-bouche★ Young sweetfish and edible wild plants from the Tenryu River★Assorted appetizers★ Carpaccio of red-eyed snapper and Tosa pomeloFava bean vapore from Kagoshima Prefecture and pecorino cheeseFruit tomato and burrata cheese capreseCaviar and white shrimp tartare from Toyama PrefecturePan-fried foie gras with morel mushrooms and truffle aromaIberian bellota ham and steamed Okinawan red melonBlack abaloneBamboo shoots and homemade dried mullet roe★Pasta★ Spaghettini with spear squid, bamboo shoots from Ouma and dried mullet roe★Main dish★ Roasted duck breast from Hokkaido with red wine sauce or 30-day aged charcoal-grilled Kirifuri Kogen beef loin from Tochigi Prefecture (+¥2,500)★Homemade bread★ ★Dolce★ Shizuoka Prefecture "Benihoppe" strawberry tiramisu espuma style or "Benihoppe" strawberry instant sorbet from Shizuoka prefecture (+¥2500)/1 person *Seasonal fruit instant sorbet is available for orders of 2 people or more. ★Cafe★ (Espresso/Cappuccino etc.) *The menu may change depending on the availability of ingredients.

Course price: ￥4950 (￥5445 including service charge) The menu will change depending on the ingredients available that day. [Weekdays only] Pasta course Amuse: Caprese with fruit tomatoes from Kochi Prefecture and burrata cheese Antipasto (appetizer) Warm white asparagus from the Loire, prosciutto and poached eggs Primo Piatto (pasta) Spaghettini with spear squid, bamboo shoots from Ouma, and bottarga Or homemade tagliolini with Kumano chicken and broad bean ragu from Mie Prefecture Dolce (dessert) Tiramisu espuma made with "Benihoppe" strawberries from Shizuoka Prefecture Or special roll cake and caramel gelato made with Nasu Goyo eggs from Tochigi Prefecture Café offers two types of homemade bread and a drink of your choice after the meal

Please order your meal on the day. *A seating fee of ￥1,100 will be charged per person. *Reservations are only accepted on weekdays.

¥22,000 (¥24,200 including tax and service charge) *The menu may change depending on the availability of ingredients on the day. (※※The menu is an example※※) The menu is at your discretion. [9 types of appetizers, each prepared to the perfect taste using seasonal ingredients] ★Amuse-bouche★ Young sweetfish and edible wild vegetable fritters from the Tenryu River ★Appetizer platter★ Carpaccio of red-eyed snapper and Tosa pomelo Vapore of broad beans from Kagoshima Prefecture and pecorino cheese Caprese of fruit tomatoes and burrata cheese Caviar and white shrimp tartare from Toyama Prefecture Pan-fried foie gras with morel mushrooms and truffle aroma Iberian bellota ham and Okinawan red melon steamed black abalone, bamboo shoots and homemade mullet roe ★Hot appetizer★ Loire white asparagus and local clams with hollandaise sauce ★Main dish★ Wood-fired Kirifuri Kogen beef loin, aged for 30 days, from Tochigi Prefecture ★Primo Piatto (pasta)★ Choose from 4 types. Spaghetti with fruit tomatoes, squid and bamboo shoots from Ouma, and bottarga spaghettini Homemade tagliolini with saltwater sea urchin from Hokkaido (+2000) Homemade tagliatelle with lobster from Brittany (+3000) ★Homemade bread★ Focaccia and ciabatta ★Dolce (dessert)★ Instant sorbet made from Shizuoka prefecture's Beni Hoppe strawberries Special roll cake made with Nasu Goyo eggs ★Cafe★ Choose your favorite drink *The menu may change depending on the availability of ingredients on the day.

¥27,500 (¥30,250 including service charge) *The menu may change depending on the availability of ingredients on the day. (※※The menu is an example※※) The menu is at your discretion. [Amuse] Fried young sweetfish and butterbur sprouts from Nagano Prefecture [Antipasto Caldo] Caviar and live-killed flounder carpaccio [Antipasto Pesce] Grilled red snapper scales with black abalone, local clams and broad bean soup [Antipasto Cotto] Loire white sparagus in Hollandaise sauce [Antipasto Cotto] Catalan-style spiny lobster from Mie Prefecture and fruit tomatoes [Antipasto Cotto] Pan-fried foie gras with morel mushroom sauce and summer truffle aroma [Secondo Piatto] 30-day aged wood-grilled beef loin from Kirifuri Plateau, Tochigi Prefecture [Primo Piatto] Spaghettini with bamboo shoots and bottarga from Ouma, Kitakyushu [Dolce & Caffe] Shizuoka Prefecture Instant "Benihoppe" strawberry sorbet / Special roll cake

*The menu may change depending on the availability of ingredients on that day. (※※The menu is an example※※) The menu will be decided at your discretion. ★Amuse-bouche★ Young sweetfish and edible wild plants from the Tenryu River★Assorted appetizers★ Carpaccio of red-eyed snapper and Tosa pomeloVapore of broad beans from Kagoshima Prefecture and pecorino cheeseFruit tomatoes and burrata cheese capreseCaviar and white shrimp tartare from Toyama PrefecturePoached foie gras with morel mushrooms and a hint of truffleIberian bellota ham and steamed Okinawan red-fleshed melonBlack abalone, bamboo shoots and homemade dried mullet roe★Primo Piatto (pasta)★ Choose from 4 types. Spaghetti with fruit tomatoes, squid and bamboo shoots from Oma, spaghetti with bottarga, homemade tagliolini with saltwater sea urchin from Hokkaido (+2000), homemade tagliatelle with lobster from Brittany (+3000) ★Secondo Piatto★ ~ Main dish ~ Roasted duck breast from Hokkaido in red wine sauce or 30-day aged wood-grilled Kirifuri Kogen beef loin from Tochigi Prefecture (+¥2500) ★Dolce (dessert) ★ Espuma tiramisu made with Shizuoka strawberries "Benihoppe" or instant sorbet made with Shizuoka strawberries "Benihoppe" (+¥4000 for 2 people or more) ★Cafe★ Choose your favorite drink *The menu may change depending on the availability of ingredients on the day.

Please order your meal on the day. *A seating fee of 1,100 yen per person will be charged. *The menu may change depending on the availability of ingredients on the day. (※※The menu is an example※※) The a la carte menu is available in two sizes: small and full. The small size is for one person, so we ask for your understanding that we cannot share it. The full size can also be divided into two plates. Small size plates cannot be shared. If you order a full size plate, it is possible to put it on two separate plates. Antipasto (cold appetizers) Caprese, burrata cheese and fruits tomato from Kochi Prefecture S2400/F3500 Freshly sliced Iberian prosciutto from Spain S2400 (with Okinawan red melon, plus melon +1000) Carpaccio of today's white fish from Odawara Hayakawa Fishing Port S3800/F5200 Cold angel hair pasta with fruits tomato from Kochi Prefecture S2400/F3500 Antipasto Cardo (hot appetizers) Stewed Japanese beef tongue S2800 Boiled white asparagus, prosciutto and poached egg salad from France Asparagus with poached egg and prosciutto 1 stick / S2200 Roasted foie gras with mushroom sauce with black truffles S4500／F6500 Beef carpaccio with rocket salad and parmesan S3600／F5000 Abalone consommé soup S6000／F8500 Charcoal-grilled fish called KUROMUTSU from Odawara Fishing Port S3800／F5200 Primo Piatto (Pasta) Spaghetti with oil-based sauce with squid, Kujo onions, and mullet roe S2600／F3800 Spaghetti with burrata cheese and fruit tomato sauce S2600／F3800 Spaghettini with clams and rape blossoms from Kujukuri in oil sauce S2600／F3800 Linguine with akaza shrimp from Kagoshima in oil-based sauce with scampi S6200 / F9000 Tagliollini (or Risotto) with black truffles from Yunnan in butter sauce S5000／F7000 Spaghetti carbonara with black truffles from Yunnan in butter sauce S4500／F6500 Secondo Piatto (Main dish) 30-day aged Tochigi Kirifuri Highlands beef loin on the bone, wood-fired, 200g (starting at 9,000 yen) Roasted duck breast from Hokkaido S3600/F4800 Beef cheek stewed in red wine S3800/F5200 Dolce (dessert) Strawberry and cassata parfait styles ¥1,200 Homemade rollcake and caramel gelato ¥1,200 Fresh fruits sherbet made by liquid nitrogen (for 2 peoples) ¥3,000/person

世界一の食材“白トリュフ”を存分に楽しんでいただけます。
※その日の食材入荷状況により、メニューを変更させて頂きます。
～　季節限定 イタリア産 白トリュフのコース　～
￥33000(サービス料込￥36300)

＝　Antipasto　前菜　＝
３時間蒸した黒アワビと 熊野地鶏のコンソメスープ 白トリュフ掛け

小田原漁港より 本日鮮魚のカルパッチョと イタリア産キャビア

相模湾より 活・伊勢海老と ムール貝の オランデイズソース

フォアグラと フレッシュポルチーニ茸の ロースト 秋トリュフの香り

＝　Primo Piatto　パスタ　＝
イタリア産 白トリュフをピエモンテ伝統パスタ“タヤリン”で

＝　Secondo Piatto　メインディッシュ　＝
30日熟成・栃木県産 霧降高原牛ロース肉の 薪窯焼き

＝　Dolce　デザート　＝
液体窒素で造る佐渡産 黒イチジクの瞬間ソルベ

白トリュフ卵のクレ-ムブリュレ

Cafe　食後のお飲み物をお好みで

(※※メニューは一例です※※)内容はお任せいただいております。
※その日の食材入荷状況により メニューを変更させていただきます。

￥16500(税・サービス料込￥18150)
※当日の食材入荷状況によりメニューを変更させて頂きます。

(※※メニューは一例です※※)当日の内容とは異なります。

＜Antipasto＞
～世界一の芳香～
・イタリア産 白トリュフのブルスケッタ
～聖昼を彩る前菜の盛り合わせ～
・キャビアと 毛蟹の蒸気蒸し
・黒アワビのヴァポーレ
・活〆平目のカルパッチョ
・フルーツトマトと ブラータチーズのカプレーゼ
・フォアグラのポワレと紅玉のキャラメリゼ
・イベリコ豚生ハムと 季節のフルーツ

＜Primo Piatto＞
カナダ産 オマール海老の 自家製タリアテッレ

＜Second Piatto＞
北海道産 鴨胸肉のロースト 赤ワインソース
叉は
30日熟成・栃木県産 霧降高原牛ロースの 暖炉焼き(＋￥3000)

＜Pane＞
自家製パン

＜Dolce＞
苺”紅ほっぺ”と バニラジェラートの ミルフィーユ

＜Cafe＞
お好みのお飲物

※メニューは仕入状況等により変更となる場合がございます。予めご了承ください。

＊クリスマスディナーメニュー￥27500(サービス料込￥30250)
※メニューは仕入状況等により変更となる場合がございます。予めご了承ください。
＜Antipasto＞
～世界一の芳香～
・イタリア産 白トリュフと フランス産 黒トリュフのブルスケッタ
～聖夜を彩る前菜の盛り合わせ～
・3時間蒸した黒アワビ
・キャビアと 毛蟹のヴァポーレ
・活〆平目のカルパッチョと 自家製カラスミ
・フルーツトマトと ブラータチーズのカプレーゼ
・フォアグラのポワレと紅玉のキャラメリゼ
・イベリコ豚生ハムと マントヴァ産メロン
・熊野地鶏のテリーヌとコンソメジュレ

＜Primo Piatto＞
小田原漁港より 活！伊勢海老の 自家製タリアテッレ

＜Second Piatto＞
30日熟成・栃木県産 霧降高原牛ロースの 暖炉焼き

＜Pane＞
自家製パン

＜Dolce＞
苺”紅ほっぺ”の瞬間ソルベ＆ミルフィーユ

＜Cafe＞
ハワイ産 コナコーヒーなどお好みのお飲物

※メニューは仕入状況等により変更となる場合がございます。予めご了承ください。

＊今月のディナーコースメニュー￥22000(サービス料込￥24200)
※メニューは仕入状況等により変更となる場合がございます。予めご了承ください。
＜Antipasto＞
～世界一の芳香～
・イタリア産 白トリュフと フランス産 黒トリュフのブルスケッタ
～聖夜を彩る前菜の盛り合わせ～
・3時間蒸した黒アワビ
・キャビアと 毛蟹のヴァポーレ
・活〆平目のカルパッチョと 自家製カラスミ
・フルーツトマトと ブラータチーズのカプレーゼ
・フォアグラのポワレと紅玉のキャラメリゼ
・イベリコ豚生ハムと マントヴァ産メロン
・熊野地鶏のテリーヌとコンソメジュレ

＜Primo Piatto＞
駿河湾より 桜海老と カラスミの スパゲッティーニ

＜Second Piatto＞
北海道産 鴨胸肉のロースト 赤ワインソース
叉は
30日熟成・栃木県産 霧降高原牛ロースの 暖炉焼き(2名様より＋¥3000)

＜Pane＞
自家製パン

＜Dolce＞
苺”紅ほっぺ”のミルフィーユ

＜Cafe＞
ハワイ産 コナコーヒーなどお好みのお飲物

※メニューは仕入状況等により変更となる場合がございます。予めご了承ください。