<Menu> - Lobster cocktail with cauliflower and caviar - Snow crab and turnip ravioli with truffle wreath - Fugu and lily root flan consommé - Black abalone and Horikawa burdock grilled with truffle aroma - Bon femme of sole and sea urchin Classic Style - Palate cleansing - Breast of venison and beets, accented with pear chutney, sautéed Omi beef fillet, celery root dauphinoise, Christmas special dessert - Holy Eve - Bread, drinks after the meal

<Example of one day's menu> - Lobster Mikui, cauliflower, cold yellowtail marinated in salt koji, Hyuga summer, sea urchin miso-grilled, Shogoin turnip, grouper diable, Kujo green onion, apple and celery granita, Kuroge Wagyu beef fillet poiled Rossini, strawberry gratine, pear, vanilla, after-meal tea and drinks

<Example of one day's menu> - Lobster Mikui, cauliflower, cold yellowtail marinated in salt koji, Hyuga summer, sea urchin miso grilled, Shogoin turnip, grouper diable, Kujo green onion, apple and celery granita, Kuroge Wagyu beef fillet poiled Rossini Strawberry Gratine with Pear Vanilla and After-Meal Tea Sweets and After-Meal Drinks

≪Menu example≫ [Amuse] Fugu milt, grilled sea urchin MISO, cauliflower fondant [Appetizer] Lobster mi cuy, truffle and champignon vinaigre [Appetizer 2] Que and Kujo green onion diable, Kintoki carrot puree [Fish dish] Berseau with black abalone and curly lotus grass [Granita] Granita with apple and celery [Meat dish] Grilled Omi beef pie "Beef Wellington" [Dessert] Pear and Earl Gray arrowroot infusion [Bread] [Small sweets] [After meal Drinks: coffee or tea