【August Menu】
■ Appetizers
– Marinated flounder with shikuwasa and fennel

■ Fish Dishes (please select one)
– Pan-seared Hokkaido wild flounder with North Sweet minestrone
– Spice-roasted lobster with lemongrass-infused lobster consommé (+2,200 yen)

■ Meat Dishes (please select one)
– Roasted Shimanto pork with sweet long peppers and summer vegetables
– Grilled black Wagyu sirloin with Japanese sauce (+2,200 yen)
– Pan-seared black Wagyu fillet with Poivrade sauce (+3,500 yen)

■ Dessert
Mille-feuille cake

■ Bread

■ After-dinner drinks

【September Menu】
■ Appetizers
– Reconstructed sea bream “wearing a fur coat” with tarragon sauce

■ Fish Dishes (please select one)
– Shima-nii sea bream from Shimane Prefecture with kagura-nanban miso risotto and seafood broth
– Roasted lobster with morel mushrooms and Forestier sauce (+2,200 yen)

■ Meat Dishes (please select one)
– Roasted Kibimaru pork with grain mustard and fig coulis sauce
– Grilled black Wagyu sirloin with Burgundy sauce and mushroom noisette (+2,200 yen)
– Roasted black Wagyu fillet with mushroom croutons and Madeira sauce (+2,500 yen)

■ Dessert
Mille-feuille cake

■ Bread

■ After-dinner drinks

【August Menu】
■ Amuse-bouche
■ Appetizers
・Marinated flounder with shikuwasa and fennel composition
■ Soup
Chilled soup made from organic Hokkaido pumpkins, served with French-style raw ham from Doro pork
■ Fish dishes (please select one)
・Instant confit of Abukuma maple salmon, served with winter melon puree and wasabi
・Spice-roasted lobster with lemongrass-infused lobster consommé (+2,200 yen)
■ Meat dishes (please select one)
・Hida beef shank braised in white wine, served with braised “Inca’s Treasure” potatoes
・Grilled black Wagyu sirloin with Japanese sauce (+2,200 yen)
・Pan-seared black Wagyu fillet with Poivrade sauce (+3,500 yen)
■ Dessert
Mille-feuille cake
■ Bread
■ After-dinner drinks

【September Menu】
■ Amuse-bouche
■ Appetizers
・Reconstructed sea bream “wearing a fur coat,” served with tarragon sauce
■ Soup
Potage made from seppetto onion, served with roasted and fried onions
■ Fish dishes (please select one)
・Pan-seared Tokushima itoyori fish, served with Ile de France sauce made from osmanthus wine
・Roasted lobster with morel mushrooms and Forestier sauce (+2,200 yen)
■ Meat dishes (please select one)
・Grilled Omi duck leg, served with gratinated “Toyomitsuhime” potatoes and Bordelaise sauce infused with sherry
・Grilled black Wagyu sirloin with Bercy sauce and mushroom nougat (+2,200 yen)
・Roasted black Wagyu fillet, served with mushroom croutons and Madeira sauce (+2,500 yen)
■ Dessert
Mille-feuille cake
■ Bread
■ After-dinner drinks

【August Menu】
■ Amuse-bouche
■ Appetizer
・ Marinated flounder with shikuwasa and fennel
■ Fish dish (please select one from below)
・ Instant confit of Abukuma maple salmon, served with winter melon puree and wasabi
・ Spice-roasted lobster with lemongrass-infused lobster consommé (+2,200 yen)
■ Meat dish
・ Roasted Wagyu sirloin with Japonais sauce
■ Dessert
You may choose one from three options: Peach Melba with white peaches from Yamanashi, rose wine jelly, lemon verbena aroma; Fraises à la Romanoff; or Strawberry mille-feuille with toasted nuts (+800 yen).
■ Bread
■ After-dinner drink

【September Menu】
■ Amuse-bouche
■ Appetizer
・ Reconstructed sea bream “wearing a fur coat” with tarragon sauce
■ Fish dish (please select one from below)
・ Poached Itoyori fish from Tokushima, served with Guihua Chenjiu wine reduction
・ Roasted lobster with morel mushrooms and Forestier sauce (+2,200 yen)
■ Meat dish
・ Grilled Wagyu sirloin with Béarnaise sauce and mushroom noisette
■ Dessert
You may choose one from three options: Compote of Kyoho grapes from Nagano, served with sansho pepper-scented crème anglaise; Fraises à la Romanoff; or Strawberry mille-feuille with toasted nuts (+800 yen).
■ Bread
■ After-dinner drink

【Drinks Menu】
・ Sparkling wine
・ Wine (red & white)
・ Bottled beer
・ Soft drinks (orange, apple, oolong tea, ginger ale, cola)
・ Cocktails (Gin & Tonic, Cassis Orange, Fuzzy Navel, Highball, and about 10 other varieties)

【Free Drinks (2-hour limit)】
• Moët & Chandon Gold Bottle
• Wine (red & white)
• Bottled beer
• Soft drinks (orange, apple, oolong tea, ginger ale, cola)
• Cocktails (Gin Tonic, Cassis Orange, Fuzzy Navel, Highball, and about 10 other varieties)

【July Menu】
■ Amuse-bouche
■ Appetizer
• Seared sea bream with peach-pineapple gazpacho
■ Fish dish (please choose one from below)
• Grilled sea bass from Shimane Prefecture with yuzu pepper and lemongrass accent
• Spice-roasted lobster with lemongrass-infused lobster consommé (+2,200 yen)
■ Meat dish
• Grilled Wagyu sirloin
■ Dessert
You may choose one from three options: basil-flavored blancmange with Shine Muscat and elderflower jelly; Fraise à la Romanoff; or strawberry mille-feuille with fragrant nuts (+800 yen).
■ Bread
■ After-dinner drink

【August Menu】
■ Amuse-bouche
■ Appetizer
• Marinated flounder with shikuwasa and fennel composition
■ Fish dish (please choose one from below)
• Instant confit of Abukuma maple salmon with winter melon puree and wasabi
• Spice-roasted lobster with lemongrass-infused lobster consommé (+2,200 yen)
■ Meat dish
• Roasted Wagyu sirloin with Japanese sauce
■ Dessert
You may choose one from three options: the pastry chef’s seasonal dessert; Fraise à la Romanoff; or strawberry mille-feuille with fragrant nuts (+800 yen).
■ Bread
■ After-dinner drink

【August Menu】
■ Appetizers
• Marinated flounder with shikuwasa and fennel

■ Fish Dishes (Please select one)
• Pan-seared Hokkaido wild flounder with North Sweet minestrone
• Spice-roasted lobster with lemongrass-infused lobster consommé (+2,200 yen)

■ Meat Dishes (Please select one)
• Roasted Shimanto pork with Sanbou sweet long peppers and summer vegetables
• Grilled black Wagyu sirloin with Japanese sauce (+2,200 yen)
• Pan-seared black Wagyu fillet with Poivrade sauce (+3,500 yen)

■ Dessert
Patissier’s specialty whole cake
■ Bread
■ After-dinner drinks

【September Menu】
■ Appetizers
• Reconstructed red sea bream “wearing a fur coat” with tarragon sauce

■ Fish Dishes (Please select one)
• Shimae sea bream from Shimane Prefecture with Kagura-nanban miso risotto and seafood broth
• Roasted lobster with morel mushrooms and Forestier sauce (+2,200 yen)

■ Meat Dishes (Please select one)
• Roasted Kibimaru pork with grain mustard and fig coulis sauce
• Grilled black Wagyu sirloin with Burgundy sauce and mushroom noisette (+2,200 yen)
• Roasted black Wagyu fillet with mushroom croutons and Madeira sauce (+2,500 yen)

■ Dessert
Patissier’s specialty whole cake
■ Bread
■ After-dinner drinks

【August Menu】
■ Appetizers
• Marinated flounder with shikuwasa and fennel
■ Fish Dishes
• Spice-roasted lobster served with lemongrass-infused lobster consommé
■ Meat Dishes
• Pan-seared black-haired Wagyu fillet with Poivrade sauce (+3,500 yen)
■ Desserts
You may choose one from three options: Peach Melba made with white peaches from Yamanashi Prefecture, paired with rose wine jelly; Frages à la Romanoff and strawberry mille-feuille with a hint of toasted nuts (+800 yen); or lemon verbena-scented treats.
■ Bread
■ After-dinner drinks

【September Menu】
■ Appetizers
• Reconstructed sea bream “wearing a fur coat,” served with tarragon sauce
■ Fish Dishes
• Roasted lobster with morel mushrooms and Forestier sauce
■ Meat Dishes
• Pan-seared black-haired Wagyu fillet with Poivrade sauce (+3,500 yen)
■ Desserts
Choose one from three options: Compote made with Kyoho grapes from Nagano Prefecture, paired with sansho pepper-flavored crème anglaise; Frages à la Romanoff and strawberry mille-feuille with a hint of toasted nuts (+800 yen); or other lemon verbena-inspired desserts.
■ Bread
■ After-dinner drinks

【August Menu】
■ Appetizers
• Marinated flounder with shikuwasa and fennel
■ Fish dishes (please select one from below)
• Pan-seared Hokkaido wild flounder with North Sweet minestrone
• Spice-roasted lobster with lemongrass-infused lobster consommé (+2,200 yen)
■ Meat dishes (please select one from below)
• Roasted Shimanto pork with sweet long peppers and summer vegetables
• Grilled black Wagyu sirloin with Japanese sauce (+2,200 yen)
• Pan-seared black Wagyu fillet with Poivrade sauce (+3,500 yen)
■ Desserts
You may choose one from three options: peach Melba with Yamanashi white peaches, rose wine jelly, lemon verbena aroma; Fraise à la Romanoff; or strawberry mille-feuille with toasted nuts (+800 yen).
■ Bread
■ After-dinner drinks

【September Menu】
■ Appetizers
• Reconstructed sea bream “wearing a fur coat” with tarragon sauce
■ Fish dishes (please select one from below)
• Shimane prefecture sea bream with kagura-nanban miso risotto and seafood broth
• Roasted lobster with morel mushrooms and Forestier sauce (+2,200 yen)
■ Meat dishes (please select one from below)
• Roasted Kibimaru pork with grain mustard and fig soufflé sauce
• Grilled black Wagyu sirloin with Burgundy sauce and mushroom noisette (+2,200 yen)
• Roasted black Wagyu fillet with mushroom croutons and Madeira sauce (+2,500 yen)
■ Desserts
Choose one from three options: Nagano prefecture giant seedless grapes compote with sansho pepper-infused crème anglaise; Fraise à la Romanoff; or strawberry mille-feuille with toasted nuts (+800 yen).
■ Bread
■ After-dinner drinks

【August Menu】
■ Appetizers
– Marinated flounder with shikuwasa and fennel
■ Soup
Chilled soup made from organic Hokkaido pumpkins, served with French-style ham terrine
■ Fish dishes (please select one from below)
– Pan-seared wild flounder from Hokkaido, served with North Sweet minestrone
– Spice-roasted lobster, served with lemongrass-infused lobster consommé (+2,200 yen)
■ Meat dishes (please select one from below)
– Roasted Shimanto pork with three kinds of sweet long peppers and summer vegetables
– Grilled black Wagyu sirloin with Japanese sauce (+2,200 yen)
– Pan-seared black Wagyu fillet with Poivrade sauce (+3,500 yen)
■ Desserts
You may choose one from three options: peach Melba made with white peaches from Yamanashi, rose wine jelly, lemon verbena-infused dessert; Fraise à la Romanoff; or strawberry mille-feuille with fragrant nuts (+800 yen)
■ Bread
■ After-dinner drinks

【September Menu】
■ Appetizers
– Reconstructed sea bream “wearing a fur coat,” served with tarragon sauce
■ Soup
Potato leek soup topped with roasted and fried leeks
■ Fish dishes (please select one from below)
– Red sea bream from Shimane, served with Kagura Nanban miso risotto and seafood broth
– Roasted lobster with morel mushrooms and Forestier sauce (+2,200 yen)
■ Meat dishes (please select one from below)
– Roasted Kibimaru pork with grain mustard and fig coulis sauce
– Grilled black Wagyu sirloin with Burgundy sauce and mushroom crostini (+2,200 yen)
– Roasted black Wagyu fillet with mushroom croutons and Madeira sauce (+2,500 yen)
■ Desserts
Choose one from three options: compote of giant grapes from Nagano, served with Sichuan pepper-infused crème anglaise; Fraise à la Romanoff; or strawberry mille-feuille with fragrant nuts (+800 yen)
■ Bread
■ After-dinner drinks

【August Menu】
■ Amuse-bouche
■ Appetizers
・ Marinated flounder with shikuwasa and fennel
■ Soup
Chilled soup made from organic Hokkaido pumpkins, served with French-style raw ham
■ Fish dishes (please select one from below)
・ Instant confit of Aizu maple salmon, served with winter melon puree and wasabi
・ Spice-roasted lobster with lemongrass-infused consommé (+2,200 yen)
■ Meat dishes (please select one from below)
・ Hida beef shank braised in white wine, served with Inca gold potato purée
・ Grilled black Wagyu sirloin with Japanese sauce (+2,200 yen)
・ Pan-seared black Wagyu fillet with poivrade sauce (+3,500 yen)
■ Desserts
You may choose one from three options: peach Melba using white peaches from Yamanashi, rose wine jelly, lemon verbena-infused mousse; Fraise à la Romanoff; or strawberry mille-feuille with toasted nuts (+800 yen).
■ Bread
■ After-dinner drinks

【September Menu】
■ Amuse-bouche
■ Appetizers
・ Reconstructed sea bream “wearing a fur coat,” served with tarragon sauce
■ Soup
Potato soup made with negi onions, served with roasted and fried elements
■ Fish dishes (please select one from below)
・ Pan-seared Tokushima itoyori fish, served with Guizhou rice wine sauce
・ Roasted lobster with morel mushrooms and forestier sauce (+2,200 yen)
■ Meat dishes (please select one from below)
・ Grilled Omi duck breast with toasted tomatoes and Bordelaise sauce infused with sherry
・ Grilled black Wagyu sirloin with Bercy sauce and mushroom noisette (+2,200 yen)
・ Roasted black Wagyu fillet with mushroom croutons and Madeira sauce (+2,500 yen)
■ Desserts
You may choose one from three options: stewed Kyoho grapes from Nagano, Sichuan pepper-infused crème anglaise; Fraise à la Romanoff; or strawberry mille-feuille with toasted nuts (+800 yen).
■ Bread
■ After-dinner drinks

【August Menu】
■ Amuse-bouche
■ Appetizer
• Marinated flounder with shikuwasa and fennel
■ Appetizer 2
Poached golden gurnard with kabosu and yuzu, confit of Nobechi turnips with Setouchi lemons
■ Fish dishes (please select one)
• Instant-confited Abukuma maple salmon with winter melon puree and wasabi
• Spice-roasted lobster with lemongrass-infused consommé (+2,200 yen)
■ Meat dishes (please select one)
• Roasted black Wagyu sirloin with Japonais sauce
• Pan-seared black Wagyu fillet with Poivrade sauce (+2,500 yen)
■ Dessert
Choose one from three options: Peach Melba using Yamanashi peaches, rose wine jelly, lemon verbena-infused Fraise à la Romanov, or strawberry mille-feuille with toasted nuts (+800 yen)
■ Bread
■ After-dinner drink

【September Menu】
■ Amuse-bouche
■ Appetizer
• Reconstructed sea bream “wearing a fur coat” with tarragon sauce
■ Appetizer 2
Braised Kagoshima snapper with seafood broth and herb oil
■ Fish dishes (please select one)
• Pan-seared Tokushima threadfin bream with Osmanthus wine reduction
• Roasted lobster with morel mushrooms and Forestier sauce (+2,200 yen)
■ Meat dishes (please select one)
• Grilled black Wagyu sirloin with Béarnaise sauce and mushroom croûtons
• Roasted black Wagyu fillet with Madeira sauce and mushroom crumble (+2,500 yen)
■ Dessert
Choose one from three options: Compote of Nagano giant grapes, Sichuan pepper-infused crème anglaise, Fraise à la Romanov, or strawberry mille-feuille with toasted nuts (+800 yen)
■ Bread
■ After-dinner drink

【August Menu】
■ Amuse-bouche
■ Appetizers
・ Marinated flounder with shikuwasa and fennel
■ Soup
Chilled soup made from organic Hokkaido pumpkins, served with French-style raw ham
■ Fish dishes (please select one)
・ Instant confit of Abukuma maple salmon, served with winter melon puree and wasabi
・ Spice-roasted lobster with lemongrass-infused consommé (+2,200 yen)
■ Meat dishes (please select one)
・ Hida beef shank braised in white wine, served with Inca berry purée
・ Grilled black Wagyu sirloin with Japanese sauce (+2,200 yen)
・ Poached black Wagyu fillet with poivrade sauce (+3,500 yen)
■ Dessert
Pastry chef’s special whole cake
■ Bread
■ After-dinner drinks

【September Menu】
■ Amuse-bouche
■ Appetizers
・ Reconstructed sea bream “wearing a fur coat,” served with tarragon sauce
■ Soup
Potato leek soup garnished with roasted and fried vegetables
■ Fish dishes (please select one)
・ Poached Tokushima itoyori fish with osmanthus wine sauce
・ Roasted lobster with morel mushrooms and forestier sauce (+2,200 yen)
■ Meat dishes (please select one)
・ Grilled Omi duck breast with toymitsuhime grapes glazed in sherry sauce
・ Grilled black Wagyu sirloin with Burgundy sauce and nutty mushroom garnish (+2,200 yen)
・ Roasted black Wagyu fillet with mushroom croutons and Madeira sauce (+2,500 yen)
■ Dessert
Pastry chef’s special whole cake
■ Bread
■ After-dinner drinks

[August Menu]
■ Appetizers
• Marinated flounder with shikuwasa and fennel
■ Soup
Chilled soup made from organic Hokkaido pumpkins, served with French-style raw ham from Doro pork
■ Fish dishes
• Spice-roasted lobster, accompanied by a lemongrass-infused lobster consommé
■ Meat dishes
• Pan-seared Black Wagyu fillet with Poivrade sauce (+3,500 yen)
■ Desserts
You may choose one from three options: Peach Melba using white peaches from Yamanashi Prefecture, served with rose wine jelly; Frago à la Romanoff and strawberry mille-feuille with fragrant nuts (+800 yen); or lemon verbena-scented treats.
■ Bread
■ After-dinner drinks

[September Menu]
■ Appetizers
• Reconstructed sea bream “wearing a fur coat,” served with Le Foin sauce
■ Soup
Potage made from seppetto-negi onions, garnished with roasted and fried onions
■ Fish dishes
• Roasted lobster, paired with morel mushrooms and Forestier sauce
■ Meat dishes
• Pan-seared Black Wagyu fillet with Poivrade sauce (+3,500 yen)
■ Desserts
Choose one from three options: Compote of Kyoho grapes from Nagano Prefecture, served with sansho pepper-infused crème anglaise; Frago à la Romanoff and strawberry mille-feuille with fragrant nuts (+800 yen); or other lemon verbena-flavored treats.
■ Bread
■ After-dinner drinks

【August Menu】
■ Amuse-bouche
■ Appetizers
・ Marinated flounder with shikuwasa and fennel
■ Soup
Chilled soup made from organic Hokkaido pumpkins, served with French-style raw ham
■ Fish dishes (please select one from the following)
・ Instant confit of Abukuma maple salmon, served with winter melon puree and wasabi
・ Spice-roasted lobster with lemongrass-infused consommé (+2,200 yen)
■ Meat dishes (please select one from the following)
・ Hida beef shank braised in white wine, served with Inca gold potato purée
・ Grilled black wagyu sirloin with Japanese sauce (+2,200 yen)
・ Pan-seared black wagyu fillet with poivrade sauce (+3,500 yen)
■ Desserts
You may choose one from three options: peach Melba made with Yamanashi-grown white peaches, served with rose wine jelly and lemon verbena; Fraise à la Romanoff; or strawberry mille-feuille with toasted nuts (+800 yen).
■ Bread
■ After-dinner drinks

【September Menu】
■ Amuse-bouche
■ Appetizers
・ Reconstructed sea bream “wearing a fur coat,” served with tarragon sauce
■ Soup
Potato leek soup topped with roasted and fried onions
■ Fish dishes (please select one from the following)
・ Pan-seared Tokushima itoyori fish, served with Guilin rice wine sauce
・ Roasted lobster with morel mushrooms and forestier sauce (+2,200 yen)
■ Meat dishes (please select one from the following)
・ Grilled Omi duck breast with toasted tomatoes and Bordelaise sauce infused with sherry
・ Grilled black wagyu sirloin with Bercy sauce and mushroom nougat (+2,200 yen)
・ Roasted black wagyu fillet with mushroom croutons and Madeira sauce (+2,500 yen)
■ Desserts
Choose one from three options: compote made with Nagano-grown Kyoho grapes, served with Sichuan pepper-scented crème anglaise; Fraise à la Romanoff; or strawberry mille-feuille with toasted nuts (+800 yen).
■ Bread
■ After-dinner drinks

【August Menu】
■ Amuse-bouche
■ Appetizer
• Marinated flounder with shikuwasa and fennel composition
■ Appetizer 2
Poached golden gurnard with kabosu and kabu root confit, served with Seto Inland Sea lemons
■ Fish dishes (please select one from below)
• Instant-confited Aizu maple salmon with winter melon puree and wasabi
• Spice-roasted lobster with lemongrass-infused consommé (+2,200 yen)
■ Meat dishes (please select one from below)
• Roasted Wagyu sirloin with Japonais sauce
• Pan-seared Wagyu fillet with Poivrade sauce (+2,500 yen)
■ Dessert
Choose one from three options: Yamanashi white peach Peach Melba with rosé wine jelly and lemon verbena notes; Fraises à la Romanoff; or strawberry mille-feuille with toasted nut aroma (+800 yen).
■ Bread
■ After-dinner drink

【September Menu】
■ Amuse-bouche
■ Appetizer
• Reconstructed sea bream “wearing a fur coat” with Le Foyer sauce
■ Appetizer 2
Braised Kagoshima snapper with seafood broth and herb oil
■ Fish dishes (please select one from below)
• Pan-seared Tokushima threadfin bream with dried tangerine wine reduction
• Roasted lobster with morel mushrooms and Forestier sauce (+2,200 yen)
■ Meat dishes (please select one from below)
• Grilled Wagyu sirloin with Bercy sauce and mushroom noisette
• Roasted Wagyu fillet with mushroom croutons and Madeira sauce (+2,500 yen)
■ Dessert
Choose one from three options: Nagano giant seedless grape compote with sansho pepper-infused crème d’ange; Fraises à la Romanoff; or strawberry mille-feuille with toasted nut aroma (+800 yen).
■ Bread
■ After-dinner drink

【August Menu】
■ Amuse-bouche
■ Appetizer
• Marinated flounder with shikuwasa and fennel
■ Appetizer 2
Poached golden gurnard with kabosu and ponkan; confit of Nobechi turnips with Setouchi lemons
■ Fish dishes (please select one from below)
• Instant-confited Abukuma maple salmon with winter melon puree and wasabi
• Spice-roasted lobster with lemongrass-infused consommé (+2,200 yen)
■ Meat dish
• Pan-seared black wagyu fillet with poivrade sauce
■ Dessert
You may choose one from three options: peach Melba made with Yamanashi peaches, rose wine jelly, lemon verbena notes; Fraise à la Romanoff; or strawberry mille-feuille with toasted nuts (+800 yen).
■ Bread
■ After-dinner drink

【September Menu】
■ Amuse-bouche
■ Appetizer
• Reconstructed sea bream “wearing a fur coat” with leflover sauce
■ Appetizer 2
Braised Kagoshima snapper with seafood bouillon and herb oil
■ Fish dishes (please select one from below)
• Pan-seared Tokushima threadfin bream with Guizhou aged rice wine reduction
• Roasted lobster with morel mushrooms and forestier sauce (+2,200 yen)
■ Meat dish
• Roasted black wagyu fillet with mushroom croutons and Madeira sauce
■ Dessert
Choose one from three options: compote of Nagano seedless grapes with sansho pepper-infused crème anglaise; Fraise à la Romanoff; or strawberry mille-feuille with toasted nuts (+800 yen).
■ Bread
■ After-dinner drink

【フリードリンク（2時間制）】
・モエ・エ・シャンドン ゴールドボトル
・ワイン（赤・白）
・瓶ビール
・ソフトドリンク（オレンジ・アップル・ウーロン茶・ジンジャーエール・コーラ）
・カクテル（ジントニック・カシスオレンジ・ファジーネーブル・ハイボールなど約10種）

To your loved one.

There are surely feelings of "congratulations" that can only be conveyed at this moment.

We'll gently place those words that are difficult to say aloud onto a plate, creating a memorable moment.

To your loved one.

There are surely feelings of "congratulations" that can only be conveyed at this moment.

We'll gently place those words that are difficult to say aloud onto a plate, creating a memorable moment.

To your loved one.

There are surely feelings of "congratulations" that can only be conveyed at this moment.

We'll gently place those words that are difficult to say aloud onto a plate, creating a memorable moment.

soup bread

Soup, hamburger, dessert, bread

Appetizers, soups, hamburgers, desserts, bread

Appetizers, soups, fish dishes, hamburgers, desserts, bread

前菜
⭐︎
スープ
⭐︎
魚料理
⭐︎
肉料理
⭐︎
デザート
⭐︎
パン
⭐︎
食後のお飲み物

アミューズ
⭐︎
前菜
⭐︎
スープ
⭐︎
魚料理
⭐︎
肉料理
⭐︎
デザート
⭐︎
パン
⭐︎
食後のお飲み物