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, shogoin daikon and mushrooms from Yamanashi
Grilled sea scallop, turnip and leek
Poached amagi shamo and winter vegetables, veggie sauce with mustard
ーー
Hirasuzuki, carrots, beetroot and ginger condiment
Tai, Swiss chard, lemon and capers
Fillet of duck, celery and fennel
Local beef, grilled cabbage and quick-sautéed spinach leaves
Mr Kyukou Tanaka beef from Kobe, tender vegetables（suppl.¥ 13,200）
ーー
Seasonal fresh herbs, thyme cream, lemon and lemongrass
Rum baba
Chocolate from Alain Ducasse Manufacture in Tokyo, buttermilk and samphire

starter / main course / dessert

Glazed unagi, tender shogoin daikon, veggie jus
Nodoguro on the embers, turnip and leek
Grilled sea scallops, broccoli and sea urchin tongue, iodized cauliflower cream
Lightly cooked kurumaebi, celery, fennel and apple

Steamed Ezo awabi, grilled artichoke and cabbage
Kinmedai from Choshi, seasonal vegetables, capers, lemon and smoked sardine
Kue on the embers, taro, salsify, stockfish reduction
Blue lobster, vegetables from Kamakura market, homardine（suppl.¥ 3,300）
Mallard duck from Niigata, quince and celeriac, salmis sauce
Veal from Hokkaido on the embers, beetroot, carrot and ginger
Beef from Kumamoto, tender vegetables
Mr Kyukou Tanaka beef from Kobe, tender vegetables（suppl.¥ 13,200）

Selection of French cheeses（suppl. ¥ 2,800）

Apple from Nagano, Calvados and bay leaves, vanilla ice cream
Crêmet d’Anjou, muscat grape and sage, Noilly Prat sauce
Rum baba
Buckwheat tea crisp, chocolate from Alain Ducasse Manufacture in Tokyo and black lemon granité
Chocolate from Alain Ducasse Manufacture in Tokyo, buttermilk and samphire

Lightly cooked kurumaebi, celery, fennel and apple

Grilled sea scallops, broccoli and sea urchin tongue, iodized cauliflower cream

Kue on the embers, taro, salsify, stockfish reduction

Mallard duck from Niigata, quince and celeriac, salmis sauce
or
Mr Kyukou Tanaka beef from Kobe, tender vegetables（suppl.¥ 13,200）

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.

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)

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