2026 Seasonal Ingredients – Chef’s Choice Lunch Course The menu may vary depending on the season and availability of ingredients. Ideal for anniversaries, birthdays, business dinners, gatherings with friends, and more.
This is a 2- to 2.30-hour course.
【 Inizio 】 · Panecarassau with chickpeas
【 Amuse 】 · Eel, edamame, and young tree buds · Crab, avocado, and shiso
【 Coffee & Petits Fours 】 · Post-meal coffee with two assorted sweets
Lunch service ends at 15:00
¥13,310Svc & tax incl.
PRANZO “Akurei” September 12 – November 28, 2026
2026 Seasonal Ingredients – Chef’s Choice Lunch Course The menu may vary depending on the season and availability of ingredients. Highly recommended for anniversaries, birthdays, business dinners, gatherings with friends, and more.
This is a 2- to 2.30-hour course.
【 Inizio 】 · Panecarasau – Chickpeas
【 Amuse 】
【 Antipasto 】
【 Primo Piatto 】 *Choose from two pasta options
【 Additional 】 *Optional add-on (+4,620 yen, tax included). This season’s option is lasagna. (Can be served as 2 or 3 plates)
【 Secondo Piatto 】 *Choose between fish or meat dishes
【 Dolce 】
【 Coffee & Mignardises 】 · Post-meal coffee with two types of petite desserts
Lunch service ends at 15:00
¥13,310Svc & tax incl.
CENA “Midsummer” July 23, 2026 – September 10, 2026
2026 Seasonal Ingredients – Chef’s Tasting Menu The menu may vary depending on the season and availability of ingredients. Ideal for anniversaries, birthdays, business dinners, gatherings with friends, and more. This course includes Chef Jinbo’s specialty: Bagna Cauda.
Duration: 2 hours and 30 minutes to 3 hours.
【 Inizio 】 · Panecarassau – Chickpeas
【 Amuse 】 · Eel, edamame, young birch leaves · Crab, avocado, shiso · Corn, uni
【 Antipasto 】 · Foie gras, red rice wine, grilled eggplant; caponata made with rice eggplant
【 Bagna Cauda 】 · BAGNA CAUDA del JINBO A specialty featuring over 35 seasonal vegetables; an evolved version 2.0 of Bagna Cauda
【 Primo Piatto A 】 · Tomatoes, red bell peppers, homemade guanciale, Parmigiano, bucatini piccoli
【 Additional 】 ※ Optional add-on (+¥4,620 including tax); this season it’s chilled cappellini · Cherry tomatoes, Hokkaido uni, caviar, cappellini (Can be served as two separate plates)
【 Primo Piatto B 】 · Hokkaido ricotta, fermented girolles mushrooms, rosemary, ravioli
【 Primo Piatto C 】 · Abalone, basil, flower pepper, aged Piedmontese rice, salted cucumber, squid; abalone risotto
【 Secondo Piatto 】 ※ Choose between fish or meat dishes · Sautéed summer seafood, mannentoji peppers; broth from sustainable “zuppa di pesce” Or · Wagyu fillet, accented with summer flavors; Vincotto Primitivo
【 Coffee & Petits Fours 】 · Post-dinner coffee with two assorted petit fours
Dinner service ends at 22:00
¥25,410Svc & tax incl.
PRICE “Momiji” September 12 – November 28, 2026
2026 Seasonal Ingredients – Chef’s Tasting Menu The menu may vary depending on the season and availability of ingredients. Ideal for anniversaries, birthdays, business dinners, gatherings with friends, and more. This course includes Chef Jinbo’s specialty: Bagna Cauda.
Duration: 2 hours 30 minutes to 3 hours.
【 Inizio 】 · Panecarasau – Chickpeas
【 Amuse 】
【 Antipasto 】
【 Bagna Cauda 】 · BAGNA CAUDA del JINBO Specialty: Over 35 seasonal vegetables The evolution of Bagna Cauda 2.0
【 Primo Piatto A 】
【 Additional 】 ※ Optional add-ons (+¥4,620 including tax); this season: Lasagna (Can be served as 2 or 3 portions)
【 Primo Piatto B 】
【 Secondo Piatto 】 ※ Choose between fish or meat dishes