◆Warm Appetizers◆ Charcoal-grilled eel from Aichi, served with grilled eggplant tabbouleh featuring tonburi and buckwheat groats from Akita, along with ginger reduction.
◆Seafood Dishes◆ *Please select one from the options below.* • Pan-seared halibut with scallop mousse; served over brown rice risotto with walnuts and shiitake mushrooms, accompanied by a champignon velouté infused with fermented aromatics. • Abalone “Persillade” with “Moss Garden Aroma” (+2,200 yen)
◆Meat Dishes◆ *Please select one from the options below.* • Pan-seared Omi duck, paired with fried persimmons and buttercup squash from Miura; served in an osmanthus-scented sauce. • Hamburg steak combining herbal-infused Wagyu beef and foie gras; served with horseradish chutney (+1,100 yen). • Wagyu fillet from Sekimura Ranch, paired with caramelized sweet Mecklenburg potatoes from Okhotsk’s Inoue Farm; served in a sauce made from roasted onions (+2,200 yen).
◆Dessert◆ Today’s dessert
※Menus are subject to change depending on ingredient availability. Thank you for your understanding.
◆Main Course◆ Grilled fillet of Kanpo Wagyu beef from Sekimura Ranch, served with glazed sweet Mecklein potatoes from Obihiro’s Inoue Farm, accompanied by caramelized onion sauce
◆Dessert◆ Anniversary cake with personalized message ※Please enter your desired message. ※Menus are subject to change depending on availability and other factors. Thank you for your understanding.