2026 Seasonal Ingredients – Chef’s Choice Lunch Course The menu may vary depending on the season and availability of ingredients. Ideal for anniversaries, birthdays, business dinners, gatherings with friends, and more.
This is a 2- to 2.30-hour course.
【 Inizio 】 · Panecarasu – Chickpeas
【 Amuse 】 · Pumpkin from Akita Prefecture with prosciutto · Ginkgo nuts, squid, and cuttlefish ink · Abalone, mushrooms, shark fin, consommé
【 Antipasto 】 · Vitello Tonnato – Milk-fed veal from Hokkaido with fermented carrots
【 Primo Piatto 】 ※ Choose one of two pasta options · Pacific saury, green chili peppers, cuttlefish ink, capers, yuzu – Spaghetti Or · Wagyu tail from Ibaraki Prefecture, porcini mushrooms – Ragù with tagliatelle
【 Additional 】 ※ Optional add-on (+¥4,620 including tax); this season: lasagna · A special autumn dish prepared over two days: Wagyu ragù and porcini mushrooms in lasagna (Can be served as 2 or 3 portions)
【 Secondo Piatto 】 ※ Choose between fish or meat dishes · Sautéed fresh fish, blue squid, olives; involtini with homemade yuzu pepper Or · Kato pork from Gunma Prefecture, braised in beer with olives; miso reduction and truffles
【 Dolce 】 · Mont Blanc made with Kasama chestnuts
【 Coffee & Mignardises 】 · Post-meal coffee with two assorted sweets
Lunch service ends at 15:00
¥13,310Svc & tax incl.
PRICE “Momiji” September 12 – November 28, 2026
2026 Seasonal Ingredients – Chef’s Tasting Menu The menu may vary depending on the season and availability of ingredients. Perfect for anniversaries, birthdays, business dinners, or girls’ nights out. This course includes Chef Jinbo’s specialty: Bagna Cauda.
Duration: 2 hours 30 minutes to 3 hours.
【 Inizio 】 · Panecarassau with chickpeas
【 Amuse-bouche 】 · Pumpkin from Akita Prefecture with prosciutto · Ginkgo nuts, squid, and cuttlefish ink · Abalone, mushrooms, shark fin, and consommé · Autumn eggplant, sformato with foie gras
【 Bagna Cauda 】 · BAGNA CAUDA del JINBO A specialty featuring over 35 seasonal vegetables; an evolved version 2.0 of Bagna Cauda
【 Primo Piatto A 】 · Sanma (autumn salmon), green chili peppers, cuttlefish ink, capers, yuzu, and spaghetti
【 Additional 】 ※ Optional add-on (+¥4,620 including tax); this season’s option is lasagna · An autumn specialty slow-cooked over two days: Wagyu beef ragù with porcini mushrooms and lasagna (Can be served as 2 or 3 portions)
【 Primo Piatto B 】 · Ibaraki-grown Wagyu tail, Taleggio cheese, porcini mushrooms, and ravioli
【 Secondo Piatto 】 ※ Choose between fish or meat dishes · Sautéed fresh fish, blue squid, olives, involtini, and homemade yuzu pepper OR · Ibaraki-grown mallard duck grilled over charcoal, with chiri-men cabbage and agrodolce