Menu items are subject to change depending on ingredient availability.

◆ Sample menu 9/1～11/30

~At the buffet corner~
- Salad bar with about 15 seasonal vegetables, including Tokyo-grown vegetables
- Coffee & tea

[Main dish] Please choose one of the six options below
- Brown rice risotto with beets and chicken breast, scented with thyme
- Pasta with karasumi (bottarga) and vegetables in olive oil
- Pan-steamed white fish with miso cream sauce and a hint of yuzu
- Marumi pork loin cutlet from Miyazaki Prefecture
- Grilled Kuroge Wagyu sirloin (+1500)

[Dessert]

■As this is a special menu, we are unable to change ingredients or accommodate allergies. We apologize for any inconvenience and appreciate your understanding.
■The menu may change depending on the supply situation.

[New Year's Lunch Course 1/1-1/4]
*The menu will be posted as soon as it is finalized.
Amuse-bouche
Appetizer
Fish Dish
Meat Dish
Dessert
Petits Fours
Coffee or Tea

■As this is a special menu, we are unable to change ingredients or accommodate allergies. We apologize for any inconvenience and appreciate your understanding.
■The menu may change depending on the supply situation.

[New Year's Dinner Course 1/1-1/4]
*The menu will be posted as soon as it is finalized.

Sparkling wine (served by the glass)
Amuse-bouche
Cold appetizer
Hot appetizer
Fish dish
Meat dish
Dessert
Petits fours
Coffee or tea

◆Friday, January 30, 2026, Open 6:00 PM
[1st] 7:00 PM - 7:30 PM [2nd] 8:00 PM - 8:30 PM

"The delicate lingering sound of the koto overlaps with the violin melody, creating a quiet interplay of Japanese and Western tones."
◆Artist Lineup
Eden Okuno
Born in Osaka Prefecture. He began playing the koto at age 11 and the shamisen at age 16. He began playing the flute at age 13 and deepened his knowledge of Western music at the music department of Osaka Prefectural Yuhigaoka High School. While attending Tokyo University of the Arts, he received the Miyagi Prize and the Acanthus Music Prize. He was selected as a scholarship recipient for the Aoyama Music Foundation. He has previously studied under former Tokyo University of the Arts professors Akiko Yazaki and Chieko Shimura. A Miyagisha teacher. Member of Miyagi-kai, Mori-no-kai, and Dosei-kai. Currently active as a soloist and a member of Hyper Koto Ensemble TALON and Rei.

Aya Yamaguchi
After graduating from the Tokyo University of the Arts Faculty of Music after graduating from the Tokyo University of the Arts Faculty of Music, she has studied under Kazuki Sawa, Takako Yamazaki, Ami Oike, and Gérard Poulet. She has participated in the Ozawa International Chamber Music Academy Okushiga, the Welsh Academy with the Welsh String Quartet, and other events. She has performed at the Miyazaki International Music Festival, Tokyo Spring Music Festival, the Tanaka Chikashi Music Festival, "Untitled Concert," Suntory Hall ARK CLASSICS, and more. She is a member of the Kioi Hall Chamber Orchestra's 2024 season. She is currently a violinist with the Tokyo Metropolitan Symphony Orchestra.

◆Food Menu
Order your favorite dishes on the day.
Beer ¥900～ / Cocktail ¥1,000～ / Wine ¥1,100～
Appetizer ¥500～ / Pasta & Risotto ¥2,200～ / Main ¥3,000～
*A 10% service charge will be applied during dinnertime.

◆Friday, January 30, 2026, Open 6:00 PM
[1st] 7:00 PM - 7:30 PM [2nd] 8:00 PM - 8:30 PM

"The delicate lingering sound of the koto overlaps with the violin melody, creating a quiet interplay of Japanese and Western tones."
◆Artist Lineup
Eden Okuno
Born in Osaka Prefecture. He began playing the koto at age 11 and the shamisen at age 16. He began playing the flute at age 13 and deepened his knowledge of Western music at the music department of Osaka Prefectural Yuhigaoka High School. While attending Tokyo University of the Arts, he received the Miyagi Prize and the Acanthus Music Prize. He was selected as a scholarship recipient for the Aoyama Music Foundation. He has previously studied under former Tokyo University of the Arts professors Akiko Yazaki and Chieko Shimura. A Miyagisha teacher. Member of Miyagi-kai, Mori-no-kai, and Dosei-kai. Currently active as a soloist and a member of Hyper Koto Ensemble TALON and Rei.

Aya Yamaguchi
After graduating from the Tokyo University of the Arts Faculty of Music after graduating from the Tokyo University of the Arts Faculty of Music, she has studied under Kazuki Sawa, Takako Yamazaki, Ami Oike, and Gérard Poulet. She has participated in the Ozawa International Chamber Music Academy Okushiga, the Welsh Academy with the Welsh String Quartet, and other events. She has performed at the Miyazaki International Music Festival, Tokyo Spring Music Festival, the Tanaka Chikashi Music Festival, "Untitled Concert," Suntory Hall ARK CLASSICS, and more. She is a member of the Kioi Hall Chamber Orchestra's 2024 season. She is currently a violinist with the Tokyo Metropolitan Symphony Orchestra.

◆Drink Please choose one of the following:
Sparkling wine, red wine, white wine, draft beer, or various soft drinks
◆Course
■Amuse-bouche
Spinach chiffon salad with koji cream
■Appetizer
Yellowtail carpaccio with pickled daikon radish and herbs
■Soup
Mussels and herb bouillon soup
■Hot appetizer
Taro confit with mushrooms and Iberian ham
■Fish dish
Moistly grilled Spanish mackerel pan-fried with a tangy caper puree
■Meat dish
Roasted Japanese Black Beef sirloin with a wasabi-flavored jus
■Dessert
Hojicha sorbet and mascarpone espuma
Coffee or black tea

~The menu may change depending on the availability of ingredients.~

Please note: menu items may change depending on ingredient availability.

Sample Menu (9/1～11/30)
AMUSE
Seafood sticks with shrimp cream
APPETIZER
Bonito tartare with buttermilk and spices
SOUP
Dashi-scented French onion gratin soup
PASTA
Pasta with karasumi (dried mullet roe) and vegetables in olive oil
FISH
Sautéed white fish with miso cream sauce and yuzu aroma
MEAT
Grilled domestic beef
DESSERT — Please choose one from below —
• Matcha terrine
• Vanilla gelato with caramel sauce
• Seasonal fruit compote with gelato

――――――――――――――――
Free-flow (3 hours; last order at 2 hours 30 minutes)
Wines: sparkling, red, white
Beer: Heartland (bottled), non-alcoholic beer
Various cocktails, whiskey
Soft drinks: oolong tea, orange juice, apple juice, cola, ginger ale

— Menu items may change depending on ingredient availability. —

◆ Sample Menu: 9/1～11/30
[AMUSE]
Seafood stick and shrimp cream
[APPETIZER]
Bonito tartare with buttermilk and spice aromatics
[SOUP]
Dashi-scented French onion gratin soup
[PASTA]
Pasta with karasumi (dried mullet roe) and vegetables in olive oil
[FISH]
Sautéed white fish with miso cream sauce and yuzu aroma
[MEAT]
Grilled domestic beef
[DESSERT]
Choice of dessert on the day
[PETIFULL]

— Menu items may change depending on ingredient availability. —

◆ Sample Menu: 9/1～11/30
[AMUSE]
Seafood stick and shrimp cream
[APPETIZER]
Bonito tartare with buttermilk and spice aromatics
[SOUP]
Dashi-scented French onion gratin soup
[PASTA]
Pasta with karasumi (dried mullet roe) and vegetables in olive oil
[FISH]
Sautéed white fish with miso cream sauce and yuzu aroma
[MEAT]
Grilled domestic beef
[DESSERT]
Choice of dessert on the day
[PETIFULL]

Please note: menu items may change depending on ingredient availability.

◆ Sample Menu (Sept 1–Sept 30)
[AMUSE]
Seafood sticks with shrimp cream
[APPETIZER]
Bonito tartare with buttermilk and aromatic spices
[PASTA]
Oil pasta with bottarga and vegetables
[FISH]
Steam‑roasted white fish with miso cream sauce and a hint of yuzu
[MEAT]
Grilled Kuroge Wagyu sirloin
[DESSERT]
Please choose one:
• Matcha terrine
• Yogurt gelato with garden honey and a white-miso walnut muffin
• Seasonal fruit compote with gelato
[COFFEE/TEA]

Menu items may change depending on ingredient availability.

Sample menu — 9/1～11/30

At the buffet
• Salad bar with about 15 varieties of seasonal vegetables, including Tokyo-grown produce
• Coffee & tea

Main dish — please choose one of the six options below
Brown rice risotto with beets and chicken breast, thyme-scented
Pasta with karasumi (dried mullet roe) and vegetables in olive oil
Pan-steamed white fish with miso cream sauce and a hint of yuzu
Miyazaki Marumi pork loin cutlet
Grilled Kuroge Wagyu sirloin (+¥1,500)

Menu items may change depending on ingredient availability.

Sample menu — 9/1～11/30

At the buffet
• Salad bar with about 15 varieties of seasonal vegetables, including Tokyo-grown produce
• Coffee & tea

Main dish — please choose one of the six options below
Brown rice risotto with beets and chicken breast, thyme-scented
Pasta with karasumi (dried mullet roe) and vegetables in olive oil
Pan-steamed white fish with miso cream sauce and a hint of yuzu
Miyazaki Marumi pork loin cutlet
Grilled Kuroge Wagyu sirloin (+¥1,500)

Desserts are available for an additional charge starting at ¥800.

Menu items are subject to change depending on ingredient availability.

◆ Sample menu 9/1～11/30

~At the buffet corner~
- Salad bar with about 15 seasonal vegetables, including Tokyo-grown vegetables
- Coffee & tea

[Main dish] Please choose one of the six options below
- Brown rice risotto with beets and chicken breast, scented with thyme
- Pasta with karasumi (bottarga) and vegetables in olive oil
- Pan-steamed white fish with miso cream sauce and a hint of yuzu
- Marumi pork loin cutlet from Miyazaki Prefecture
- Grilled Kuroge Wagyu sirloin (+1500)

[Dessert]

Menu items are subject to change depending on ingredient availability.

◆ Sample menu 9/1～11/30

~At the buffet corner~
- Salad bar with about 15 seasonal vegetables, including Tokyo-grown vegetables
- Coffee & tea

[Main dish] Please choose one of the six options below
- Brown rice risotto with beets and chicken breast, scented with thyme
- Pasta with karasumi (bottarga) and vegetables in olive oil
- Pan-steamed white fish with miso cream sauce and a hint of yuzu
- Marumi pork loin cutlet from Miyazaki Prefecture
- Grilled Kuroge Wagyu sirloin (+1500)

[Dessert]

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