■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.

[Christmas Dinner Course 12/20-12/25]
*The menu will be posted as soon as it is finalized.
Champagne (served by the glass)
Amuse-bouche
Cold appetizer
Hot appetizer
Fish dish
Meat dish
Dessert
Petits fours
Coffee or tea

*Non-alcoholic drinks will be provided for those who cannot drink alcohol.

[Christmas Dinner Course 12/14 - 12/25] Amuse-bouche Salmon mousse with the aroma of cucumber and celery Cold appetizer Antipasto misto Hot appetizer arranged in the style of a Christmas wreath Minestrone with floating ricotta cheese and spinach ravioli Fish dish Steamed long-tail snapper with mushroom cream sauce Meat dish Sautéed beef fillet with special red wine sauce Dessert Pistachio tiramisu Petits fours with panettone Coffee or tea ------------------ [Free flow details] Sparkling wine White wine Rose wine Red wine Heartland bottled beer Non-alcoholic beer Whiskey Cocktail Oolong tea Orange juice Apple juice Cola Ginger ale

--

■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

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]

[Aperitif Plan]
◆Choose one drink
~Please choose your favorite drink from the following:
Sparkling wine / Red or white wine / Draft beer / Whiskey (Highball)
Cassis Orange / Cassis Soda / Gin & Tonic / Moscow Mule / Shandy Gaff / Screwdriver / Kir
Cola / Coke Zero / Ginger Ale / Orange Juice / Apple Juice / Oolong Tea
◆Appetizer
Assorted 2-course meal platter ~Contents to be announced on the day~

*A la carte and course menus are also available.

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]

◆Friday, September 12, 2025 — Open 6:00 PM
　【1st】 7:00–7:30 PM【2nd】 8:00–8:30 PM

“aus, who composed the lobby music for THE GARDEN HOTEL, presents a new project centered on the koto, eau”
◆Artist Lineup
【Performers; eau (aus + Oku no Gaku) · Guest performer: Anna Takakuwa】
aus
A Tokyo-born musician. Primarily working in electronic music, aus has released widely through both domestic and international labels. He has performed live in 35 cities worldwide, mainly across Europe, and has appeared at major Japanese festivals and events including Summer Sonic and Mori, Michi, Ichiba. Recent works include the album "Fluctor" and the mixtape "LAYLAND" with Ryosuke Nagaoka. He is the founder of the record label FLAU.

Oku no Gaku
Born in Osaka Prefecture. Began koto at age 11 and shamisen at 16. Started flute at 13 and studied Western music in the music department at Osaka Prefectural Yuhigaoka High School. While a student at Tokyo University of the Arts, he received the Miyagi Prize and the Acanthus Music Award and was selected as a scholar by the Aoyama Music Foundation. He studied under Akiko Yazaki and Chieko Shimura (both former professors at Tokyo University of the Arts). He is a Miyagi-sha instructor and a member of Miyagi-kai, Mori no Kai, and Douseikai. He performs as a soloist and is a member of Hyper Koto Ensemble TALON and Rei.

Anna Takakuwa
From Minato-ku, Tokyo. Began koto at age 11 and jiuta shamisen at 14 under the tutelage of Kana Shinpuku. She performs a wide range of outreach activities—including visits and workshops at local schools, nurseries, and nursing homes in her home ward, as well as touring school performances in regional areas. She also performs in the "ZAKURO SHOW," a program for promoting traditional Japanese music. She studied under Satomi Shinkai and Manami Ishida. She is a member of Mori no Kai and Douseikai, a contributor to Yui no Kai, and a member of the Wagakki Orchestra Aioi.

◆Drink Please choose one from the following:
　Sparkling wine, red wine, white wine, draft beer, or assorted soft drinks
◆Course
【AMUSE】
　Seafood stick with shrimp cream
【APPETIZER】
　Bonito tartare with buttermilk and spiced aroma
【SOUP】
　Onion gratin soup scented with bonito dashi
【PASTA】
　Oil pasta with bottarga and vegetables
【FISH】
　Sautéed white fish with miso cream sauce and yuzu aroma
【MEAT】
　Grilled domestic beef
【DESSERT】
　Please choose one from the following:
　・Matcha terrine
　・Seasonal fruit compote with gelato
【PETIT FOURS】【Coffee/Tea】

～Menu items may be subject to change depending on ingredient availability.～

◆Friday, September 12, 2025 — Open from 6:00 PM
　【1st】 7:00–7:30 PM 【2nd】 8:00–8:30 PM

“aus, who composed the lobby music for The Garden Hotel, presents a new project eau that places the koto at its center.”
◆Artist Lineup
[Performers: eau (aus + Oku no Raku) · Support: Anna Takakuwa]
aus
A Tokyo-born musician. Focusing on electronic music, aus has released widely across domestic and international labels and has performed live in 35 cities worldwide, mainly in Europe. In Japan, aus has appeared at events such as Summer Sonic and Mori, Michi, Ichiba. Recent works include the album Fluctor and the mixtape LAYLAND with Ryosuke Nagaoka. aus is the founder of the record label FLAU.

Oku no Raku
Born in Osaka Prefecture. Began playing the koto at age 11 and the shamisen at 16. Also began flute at 13 and deepened studies in Western music at Osaka Prefectural Yuhigaoka High School’s music department. While at Tokyo University of the Arts, received the Miyagi Prize and the Akansasu Music Award, and was selected as a scholarship student of the Aoyama Music Foundation. Studied under professors Akiko Yazaki and Chieko Shimura. A Miyagisha instructor and a member of Miyagi-kai, Mori-no-kai, and Douseikai. Currently active as a solo performer and as a member of Hyper Koto Ensemble TALON and Rei.

Anna Takakuwa
From Minato Ward, Tokyo. Began koto at age 11 and jiuta shamisen at 14, studying under Kana Shinfuku. Performs a wide range of activities including visits and workshops at local schools, nursery schools, and care homes in Minato, as well as touring school performances in regional areas. Also performs in the ZAKURO SHOW to promote traditional Japanese music. Studied under Satomi Shinkai and Manami Ishida. Member of Mori-no-kai, Douseikai, and other associations; contributor to Yui-no-kai; member of the traditional-instrument orchestra Aioi.

◆Food Menu
Please order the dishes you prefer 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 to food and beverage bills during dinner service.

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)

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]

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]