Our course menu is prepared with seasonal changes every month.
• October Course (contents may vary depending on ingredient availability)
- Turnip soup served with mussels
- Wood-fired vegetable salad
- Today’s wood-grilled selection — Prefix menu with a total of 5 options —
- Pasta — Horsehair crab (ke-gani) ragù
- Wood-grilled Noda duck fillet (野田鴨)
- Three grapes with a wood-smoke milk granité
*The main course can be changed to beef upon request. Please let us know in advance.
*We also offer the following game meat upgrades for the course main for an additional charge. Please request at the time of booking.
◼︎ Mountain quail (ヤマウズラ) +¥3,000 A small game bird with firm meat and a pleasantly wild aroma. Slowly roasted over wood fire to concentrate its rich flavors.
◼︎ Wood pigeon (ヤマバト) +¥3,500 Mild in gamey character with an aromatic, silky texture. Rich and flavorful, it pairs exceptionally well with wine.
◼︎ Ptarmigan (ライチョウ) +¥5,500 A rare species prized as a luxury game bird in Europe. Noted for its intense, deep flavor — particularly recommended from autumn through winter.
Please inform us of your preference when making your reservation.
¥15,000Svc & cukai termasuk
コース ¥20,000(サービス料、税込)
The course menu changes monthly.
December Course (Contents may vary depending on availability.)
・Caviar and Snow Crab Bruschetta
・Smoked Squid Wrapped in Pancetta with Yuzu and Garum Sauce
・Wood-Grilled Vegetable Salad
・Today's Wood-Grilled Dishes ~5 Types in the Prix Fixe~
・Pasta ~Oyster Genovese~
・Wood-Grilled Beef Tongue with Green Onion Puree
・Wood-Grilled Kagoshima Wagyu Beef Rump
・Clay Pot Rice with Cold Spanish Mackerel and Mitsuba Root
・Wood-Grilled Apple Mille-Feuille
¥20,000Svc & cukai termasuk
ランチコース (サービス料、税込)
The course menu changes monthly.
⚫︎November Course (Contents may vary depending on availability.)
・Marinated Mushrooms with Iberian Pork Lardo
・Today's Wood-Grilled Dishes ~5 Types in the Prix Fixe~
・Scented Sea Urchin and Wagyu Beef Seaweed Rolls
・Wood-Grilled Vegetable Salad
・Wagyu Beef with Beef Mabushi
・Kagoshima-Produced Annou Sweet Potato Brulee with Vanilla Ice Cream