<March 1- May 31, 2026>
Four-course tasting: Two appetizers, Sawara(Japanese spanish mackerel) & grilled Japanese beef
・Kombu-cured sweet-vinegar herring "Flower-bed" with low-temperature-cooked Kagoshima Kurobuta, Black-vinegar and GOROBEI soy dressing
・Pan-seared sawara (Japanese spanish mackerel) with Fukinoto beurre noisette
・Grilled Japanese beef sirloin with gribiche of new-season onions
・Today’s dessert
・Bread made with Kiryu yeast
・Coffee or Tea
・Petit four

<June 1- August 31, 2026>
Four-Course Tasting Menu — Two Appetizers, Sea Bass, and Japanese Beef
・Grilled Eel (Kabayaki) and Eggplant Pressé, Flavored with Niyodogawa Sansho from Kochi
Caprese of Amela Tomatoes and White Peach, with Shiso-Scented Genovese Sauce
・Pan-Seared Sea Bass in a Bonito-Dashi and Tomato Nage
・Grilled Japanese Beef Sirloin — Green Pepper Cream, Tamari Soy & Hatcho Miso
・Dessert of the Month
　June － Catalana with Coconut Milk and Mango
　July － Cassata with Brandy-Scented Nuts & Fruits
　August － Lemon Tart with Yogurt Cream
・Bread made with Kiryu yeast
・Coffee or Tea
・Petit four

＜March 1 - May 31, 2026＞
Chef ’s recommended course — A splendid assortment of appetizers, Japanese black WAGYU, canadian lobster & red sea bream
・Hors d’oeuvre stand (5 items) — share style
Examples:
　Sweet-pickled, kelp‑cured herring — floral presentation
　Low‑temperature–cooked Kagoshima Kurobuta pork with black vinegar and Gorobei soy dressing
　Tartlet of daiginjo-infused cream cheese and anchovy, garnished with caviar
　Marinated sakura trout scented with cherry (sakura) leaves
　White asparagus potage, etc.
・Canadian lobster and red sea bream with bonito-dashi red-wine sauce and young burdock purée
・Grilled Japanese black WAGYU with morel mushroom fricassée
・Today’s dessert
・Bread made with Kiryu yeast
・Coffee or tea
・Petit four

＜June 1- August 31, 2026＞
Chef’s Recommended Course — Special Hors d’Oeuvres, Japanese Black Wagyu, Australian Abalone & Grunt (Isaki)
・Hors d’oeuvre stand (5 items) — share style
Examples:
　Grilled Eel (Kabayaki) and Eggplant Pressé, Flavored with Niyodogawa Sansho from Kochi
　Caprese of Amela Tomatoes and White Peach, with Shiso-Scented Genovese Sauce
　Cumin-Scented Beet Mousse
　Mélange of Hokkaido Scallops and Shrimp with Tosa-Vinegar Espuma
　Chilled Kita-akari Vichyssoise with Bonito Dashi, etc.
・Sautéed Australian Abalone & Isaki with Orange-Braised Endive and Yuzu-Kosho White Wine Sauce
・Grilled Japanese Black Wagyu Sirloin — Paprika Purée, Red Wine and Black Vinegar Sauce
・Dessert of the Month
　June － Catalana with Coconut Milk and Mango
　July － Cassata with Brandy-Scented Nuts & Fruits
　August － Lemon Tart with Yogurt Cream
・Bread made with Kiryu yeast
・Coffee or Tea
・Petit four

＜March 1 - May 31, 2026＞
・Tartlet of daiginjo-infused cream cheese and anchovy, garnished with caviar
・Marinated Sakura trout with cherry-blossom ravigote
・White asparagus potage with crispy sakura shrimp
・Pan-seared Japanese spiny lobster with bonito-dashi-infused cream sauce, scented with sansho
・Japanese Black Wagyu Filet Steak with Hungarian Foie Gras — Truffle-Scented Madeira and Oedo Sweet Miso Sauce
・Today’s dessert
・Bread made with Kiryu yeast
・Coffee or tea
・Petit four

＜June 1- August 31, 2026＞
・Cumin-Scented Beet Mousse with Caviar
・Mélange of Hokkaido Scallops and Shrimp with Tosa-Vinegar Espuma
・Chilled Kita-akari Vichyssoise with Bonito Dashi
・Grilled Japanese Ise Lobster — Myoga & Herb-Butter Sauce, Five-Spice Accent
・Japanese Black Wagyu Filet Steak with Hungarian Foie Gras — Truffle-Scented Madeira and Oedo Sweet Miso Sauce
・Dessert of the Month
　June － Catalana with Coconut Milk and Mango
　July － Cassata with Brandy-Scented Nuts & Fruits
　August － Lemon Tart with Yogurt Cream
・Bread made with Kiryu yeast
・Coffee or Tea
・Petit four

Mother's Day special option: a dessert plate with a personalized message paired with a bouquet. We’ll deliver a festive moment to help you express your gratitude on this special day. As a perk, a celebratory sparkling wine will be provided for each guest.

An elegant whole cake adorned with fresh fruit. Light sponge layered with smooth fresh cream highlights the fruit’s bright sweetness. About 12 cm in diameter (Size No.4), ideal for 2–4 guests.

The course dessert will be substituted with a single-serving anniversary plate inscribed with your preferred message, ideal for an intimate surprise or celebration.