Steamed Ezo awabi, leeks and black truffle

Grilled kue, turnip tian, iodized cooking jus

Wagyu beef in the fireplace, seasonal vegetables

Puffed tapioca with vanilla, Champagne emulsion

Lightly-cooked maguro, seasonal vegetables

Grilled tai, tender fennel, iodized cooking jus

Fillet of duck in the fireplace, celeriac, peppered sauce

Puffed tapioca with vanilla, Champagne emulsion

Lightly-cooked maguro, seasonal vegetables

Grilled tai, tender fennel, iodized cooking jus
　　or
Fillet of duck in the fireplace, celeriac, peppered sauce

Puffed tapioca with vanilla, Champagne emulsion

– Sea scallops, broccoli and radicchio, black truffle
– Kue in the fireplace, tender fennel
– Grilled Wagyu beef, seasonal vegetables
– Chocolate smoked with cherry wood, yuzu and salted caramel composition

– Lightly-cooked chu toro, stuffed cabbage and gold caviar
– Steamed Ezo awabi, celeriac
– Poached blue lobster, turnip and black truffle
– Grilled Wagyu beef tenderloin, seasonal vegetables, cooking jus
– Citrus from Wakayama, sansho pepper condiment
– Chocolate smoked with cherry wood, yuzu and salted caramel composition

starter, main course, dessert, coffee or tea

Marinated kinmedai, turnip and mushrooms from Yamanashi
Green asparagus in it natural way, gianchetti delicate omelet
Pigeon in the fireplace, seasonal vegetables, vegetal sauce
ーー
Mebaru, socca and grilled fennel
Hobo, tender potatoes and rouille
Amagi shamo, poached white asparagus, orange zabaglione
Local beef, early vegetables and polenta, daube reduction
Mr Kyukou Tanaka beef from Kobe, tender vegetables（suppl.¥ 16,500）
ーー
Grapefruit, cucumber and gin, tonka bean cream
Rum baba
Chocolate from Alain Ducasse Manufacture in Tokyo, light cream and cocoa nib praline, coffee ice cream

starter / main course / dessert

Glazed unagi, tender leeks, vegetal jus
Sayori on the embers, tuna, spring cabbage and almonds
Green asparagus in their natural way, seasonal vegetables, mushroom marmelade and gold caviar
Grilled botan-ebi, celery and fennel, crustacean sauce

Ezo awabi, simmered green peas and salad
Kinmedai from Choshi, tender potatoes and saffron
Tai from Akashi, socca and grilled fennel
Blue lobster, early vegetable and polenta, red wine reduction（suppl.¥ 3,300）
Pigeon from Racan, confit turnip and morels
Roasted veal, poached white asparagus, orange zabaglione
Beef from Kumamoto, tender vegetables
Mr Kyukou Tanaka beef from Kobe, tender vegetables（suppl.¥ 16,500）

Selection of French cheeses（suppl. ¥ 3,300）

Strawberries, cereal crisp, fromage blanc and oregano
Chestnut, Shikuwasa marmalade and hojicha tea
Rum baba
Buckwheat tea crisp, chocolate from Alain Ducasse Manufacture in Tokyo and black lemon granité
Chocolate from Alain Ducasse Manufacture in Tokyo, light cream and cocoa nib praline, coffee ice cream

Grilled botan-ebi, celery and fennel, crustacean sauce

Sayori on the embers, tuna, spring cabbage and almonds

Tai from Akashi, socca and grilled fennel

Pigeon from Racan, confit turnip and morels
or
Mr Kyukou Tanaka beef from Kobe, tender vegetables（suppl.¥ 16,500）

Please choose your favorite dessert from a la carte

Coffee or tea

Please order from a various selection of a la carte menus or prixfixe menus upon arrival.

・Private room usage fee is JPY 11,000 for a room with seating capacity of up to 6.
・Please note that the private room does not have a window.

・Private room usage fee is JPY 22,000 for a room with seating capacity of 6 to 10.
・Please note that the private room have a window.

[amuse bouche / starter / main course / dessert / mignardises]
Chef Kei Kojima will offer selected courses.
Please enjoy seasonal dishes that the Chef stops by the market every morning to select seasonal ingredients.

[amuse bouche / starter / 2 main courses / dessert / mignardises]
Chef Kei Kojima will offer selected courses.
Please enjoy seasonal dishes that the Chef stops by the market every morning to select seasonal ingredients.

[amuse bouche/ starter / main course / dessert / mignardises]
Chef Kei Kojima will offer selected courses.
Please enjoy seasonal dishes that the Chef stops by the market every morning to select seasonal ingredients.

[amuse bouche/ starter / 2 main courses / dessert / mignardises]
Chef Kei Kojima will offer selected courses.
Please enjoy seasonal dishes that the Chef stops by the market every morning to select seasonal ingredients.

[amuse bouche / 2 starteres / 2 main courses / dessert / mignardises]
Chef Kei Kojima will offer selected courses.
Please enjoy seasonal dishes that the Chef stops by the market every morning to select seasonal ingredients.

Please book with a prix fixe lunch / dinner or a table.
Bookings for cake only are not accepted.
Take-out for cake is not accepted. This product is to be consumed in the restaurant.

Tablette de Chocolat by Esterre - roasted cacao nibs, feuillentine, rice puffs and hazelnut praline coated with 75% chocolate from Alain Ducasse Manufacture.

If you wish to choose the type of flowers, color, or size, please kindly contact us directly.
Please order By 5:00 pm 3 days before your reservation.
Cancellation of reservations must be received before 5:00 pm 3 days before your reservation.
Please note that we receive 100％ of your payment as a cancellation charge in the following case.
Cancellations after 5:00 pm 3 days before your reservation.

Sample image for ￥6,050 basket arrangement.

Sample image for ￥6,050 bouquet. (Size：W25×H30cm)

Sample image for ￥9,405 bouquet. (Size：W25×H50cm)