[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 3/31) Starter: Steamed white fish with sake, vinegared and moderately salted firefly squid, Mibu greens, Three-colored cherry blossom appetizer, Rikyu gluten, Camembert cheese, smoked salmon, Shrimp and egg skewered in a cloth, Rapeseed blossoms sprinkled with sesame and mugwort tofu, Sea urchin, Divided soy sauce, Flounder and cherry blossom sushi, Sea bream, Tuna, Sashimi, Soy sauce, Wasabi, Red watercress, Three-colored striped boiled tofu, Higashiyama, Nishihatsu, Tsurunoko tofu, Three flavors, Soy sauce, Flower bonito, Red grated radish, Kujo leeks and Yoshino bean paste, Ground ginger and Guérande, Roasted sesame bowl, Fan-shaped radish, Yuba, Sakura gluten and conger eel Yahatama roll, Sprinkled yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, Pickles, Assortment of five seasonal vegetables, Small bowl・Dashimaki egg, dried small sardines, konbu tsukudani soup, Hatcho miso, fried tofu, mitsuba, Japanese pepper confectionery, sakura fresh confectionery, sesame dumplings, thin soup ~ Menu (from 4/1) ~ Appetizer, steamed white fish with sake, moderate vinegar, firefly squid, mibuna, three-colored cherry blossom appetizer, Rikyu gluten, camembert cheese, smoked salmon, grilled shrimp and egg fukusa skewers, rape blossoms sprinkled with sesame seeds, mugwort tofu, sea urchin, split soy sauce, flounder and cherry blossom sushi, sea bream, tuna, sashimi, soy sauce, wasabi, red watercress, three-colored lined tofu, Higashiyama, Nishihaji, crane roe tofu, three flavors, soy sauce, flower bonito, red radish, Kujo leek, Yoshino bean paste, ground ginger, Guérande, roasted sesame bowl, fan radish, yuba Sakura gluten conger eel Yawatamaki, Yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, pickles, assorted five kinds of seasonal vegetables, small bowl, rolled egg, dried small sardines, konbu tsukudani soup, fried tofu with Hatcho miso, 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 3/31) Appetizer: Steamed white fish in sake, Firefly squid with moderate vinegar, Mibuna greens, Three-colored cherry blossoms, Simmered dish, Clear soup, Steamed cherry shrimp, Bamboo shoots, Warabi, Petal lily root, Kinome sashimi, Sea bream, Tuna, Sashimi soy sauce, Wasabi, Red watercress, Three-colored line, Flower spike, Hassun, Rikyu glutinous rice, Camembert cheese, Smoked salmon, Shrimp and egg wrapped in a cloth, Skewers, Rape blossoms sprinkled with sesame seeds, Yomogushi tofu, Sea urchin, Split soy sauce, Grilled flounder and cherry blossom sushi, Grilled Okinawa trout with Japanese pepper, Leaf earth god, Flower lotus root, Potted vegetable, Bamboo shoots, Conger eel Narutomaki, Yomogushi tofu skin, Sakura glutinous rice, Kinome rice, Eighth generation Gihei "Okinakasumi" freshly cooked rice, Pickles, Small bowl of five kinds of seasonal vegetables・Dashimaki egg, dried small sardines, konbu tsukudani soup, fried tofu with Hatcho miso, mitsuba, Japanese pepper soup, orange, kiwi fruit, strawberry, mint sweets, fresh cherry blossom sweets, sesame dumplings, thin soup ~ Menu (from April 1st) ~ 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, 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 rape blossoms sprinkled with sesame, mugwort tofu, sea urchin, split soy sauce, grilled flounder and cherry blossom sushi, grilled offshore trout with Japanese pepper, leaf earth god, lotus root, potted 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 3/31) Appetizer: Steamed white fish in sake, Firefly squid with moderate vinegar, Mibuna greens, Three-colored cherry blossoms, Simmered dish, Clear soup, Steamed cherry shrimp, Bamboo shoots, Warabi, Petal lily root, Kinome sashimi, Sea bream, Tuna, Squid, Sea urchin, Sashimi soy sauce, Wasabi, Red watercress, Three-colored line, Flower spike, Hassun, Rikyu gluten, Camembert cheese, Smoked salmon, Shrimp and egg wrapped in a cloth, Skewered rape blossoms sprinkled with sesame seeds, Yomogushi tofu, Caviar, Split soy sauce, Flounder and cherry blossom sushi, Grilled duck loin, Grilled Okinawa trout with Japanese pepper, Leaf earth god, Flower lotus root, Potted vegetable, Bamboo shoots, Conger eel Narutomaki, Yomogushi tofu skin, Sakura gluten, Kinome rice, Freshly cooked rice by the 8th generation Gihei "Okinakasumi", Pickles, Small bowl of five kinds of seasonal vegetables・Dashimaki egg, 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, thin soup ~ Menu (from April 1st) ~ 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, petal lily root, kinome sashimi, sea bream, tuna, squid, sea urchin, sashimi soy sauce, wasabi, red watercress, three-colored stripes, flower spikes, hassun, Rikyu glutinous tofu, camembert cheese, smoked salmon, shrimp and egg wrapped in a cloth, skewers, rape blossoms and sesame-covered 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 3/31) Starter: Steamed white fish with sake, vinegared and moderately salted firefly squid, Mibu greens, Three-colored cherry blossom appetizer, Rikyu gluten, Camembert cheese, smoked salmon, Shrimp and egg skewered in a cloth, Rapeseed blossoms sprinkled with sesame and mugwort tofu, Sea urchin, Divided soy sauce, Flounder and cherry blossom sushi, Sea bream, Tuna, Sashimi, Soy sauce, Wasabi, Red watercress, Three-colored striped boiled tofu, Higashiyama, Nishihatsu, Tsurunoko tofu, Three flavors, Soy sauce, Flower bonito, Red grated radish, Kujo leeks and Yoshino bean paste, Ground ginger and Guérande, Roasted sesame bowl, Fan-shaped radish, Yuba, Sakura gluten and conger eel Yahatama roll, Sprinkled yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, Pickles, Assortment of five seasonal vegetables, Small bowl・Dashimaki egg, dried small sardines, konbu tsukudani soup, Hatcho miso, fried tofu, mitsuba, Japanese pepper confectionery, sakura fresh confectionery, sesame dumplings, thin soup ~ Menu (from 4/1) ~ Appetizer, steamed white fish with sake, moderate vinegar, firefly squid, mibuna, three-colored cherry blossom appetizer, Rikyu gluten, camembert cheese, smoked salmon, grilled shrimp and egg fukusa skewers, rape blossoms sprinkled with sesame seeds, mugwort tofu, sea urchin, split soy sauce, flounder and cherry blossom sushi, sea bream, tuna, sashimi, soy sauce, wasabi, red watercress, three-colored lined tofu, Higashiyama, Nishihaji, crane roe tofu, three flavors, soy sauce, flower bonito, red radish, Kujo leek, Yoshino bean paste, ground ginger, Guérande, roasted sesame bowl, fan radish, yuba Sakura gluten conger eel Yawatamaki, Yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, pickles, assorted five kinds of seasonal vegetables, small bowl, rolled egg, dried small sardines, konbu tsukudani soup, fried tofu with Hatcho miso, 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 3/31) Appetizer: Steamed white fish in sake, Firefly squid with moderate vinegar, Mibuna greens, Three-colored cherry blossoms, Simmered dish, Clear soup, Steamed cherry shrimp, Bamboo shoots, Warabi, Petal lily root, Kinome sashimi, Sea bream, Tuna, Squid, Sea urchin, Sashimi soy sauce, Wasabi, Red watercress, Three-colored line, Flower spike, Hassun, Rikyu gluten, Camembert cheese, Smoked salmon, Shrimp and egg wrapped in a cloth, Skewered rape blossoms sprinkled with sesame seeds, Yomogushi tofu, Caviar, Split soy sauce, Flounder and cherry blossom sushi, Grilled duck loin, Grilled Okinawa trout with Japanese pepper, Leaf earth god, Flower lotus root, Potted vegetable, Bamboo shoots, Conger eel Narutomaki, Yomogushi tofu skin, Sakura gluten, Kinome rice, Freshly cooked rice by the 8th generation Gihei "Okinakasumi", Pickles, Assorted five kinds of seasonal vegetables, Small bowl・Dashimaki egg, 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, thin soup ~ Menu (from April 1st) ~ 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, petal lily root, kinome sashimi, sea bream, tuna, squid, sea urchin, sashimi soy sauce, wasabi, red watercress, three-colored stripes, flower spikes, hassun, Rikyu glutinous tofu, camembert cheese, smoked salmon, shrimp and egg wrapped in a cloth, skewers, rape blossoms and sesame-covered 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 3/31) Appetizer: Steamed white fish in sake, Firefly squid with moderate vinegar, Mibuna greens, Three-colored cherry blossoms, Simmered dish soup, Clear soup, Steamed cherry shrimp, Bamboo shoots, Warabi, Petal lily root, Kinome sashimi, Sea bream, Tuna, Squid, Sea urchin, Sashimi soy sauce, Wasabi, Red watercress, Three-colored line, Flower spike, Hassun (Assorted appetizer) Rikyu gluten, Camembert cheese, Smoked salmon, Shrimp and egg wrapped in a cloth, Skewered rape blossoms sprinkled with sesame seeds, Yomogushi tofu, Caviar, Split soy sauce, Flounder and cherry blossom sushi, Grilled duck loin, Grilled Okinawa trout with Japanese pepper, Leaf earth god, Flower lotus root, Main dish, Japanese black beef, Kujo leeks, Bamboo shoot rice, Freshly cooked rice from the 8th generation Gihei "Okinakasumi", Pickles, Assorted five kinds of seasonal vegetables in a small bowl・Dashimaki egg, 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, thin soup ~ Menu (from April 1st) ~ 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, petal lily root, kinome sashimi, sea bream, tuna, squid, sea urchin, sashimi soy sauce, wasabi, red watercress, three-colored stripes, flower spikes, hassun, Rikyu glutinous tofu, camembert cheese, smoked salmon, shrimp and egg wrapped in a cloth, skewers, rape blossoms and sesame-covered 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 31st)~~ Appetizer: clams, emulsified dashi, encore pepper mibuna, three-color cherry blossom stew, clear soup, fried kudzu-stewed bamboo shoots, bracken, petal lily root and plum paste, kinome garnish, flounder, medium fatty tuna with Matsumae soy sauce, ponzu-flavored grilled side dish, red Mutsumi grilled vinegared tangerine, daikon radish topping, asparagus, firefly squid, kinome miso rice simmered octopus, deep-fried rape blossoms, white fish, mitsuba-ji, butterbur shoots, cod buds main side dish, Japanese black beef, Kujo leeks, bamboo shoot rice, eighth-generation Gihei "Okinakasumi", sea bream rice, batchiko, kinome pickles, Japanese greens, pumpkin, umeboshi, soup, clear mitsuba, young shoots, kinome, sweets, cherry blossom fresh sweets, sesame dumplings and thin rice~~Menu (from April 1st)~~ Appetizer: Clams, emulsified soup, Angkor pepper mibuna, three-colored cherry blossom stew, clear soup, oily kudzu-stewed bamboo shoots, bracken, petal lily root plum meat, kinome garnish, flounder, medium fatty tuna with Matsumae soy sauce, grilled side dish with ponzu sauce, red salt-grilled vinegared orange, radish topping, asparagus, firefly squid, kinome miso, octopus and cherry blossom stew, deep-fried rape blossoms, white fish, mitsuba-ji, butterbur shoots, cod buds, black hair wagyu beef, Kujo leeks, bamboo shoot rice, eighth generation Gihei "Okinakasumi", sea bream rice, baitfish, kinome fragrant vegetables, mibuna, pumpkin, umeboshi soup, deep-fried tofu with Hatcho miso, mitsuba, Japanese pepper, sweets, cherry blossom fresh sweets, sesame dumplings, thin soup. *The photo is for illustrative purposes only. *The content and composition of the dishes may change depending on the season and availability. *Additional drinks and food 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.