～Sample Menu～


✤ Amuse-Bouche
Iberico ham & anchovy croissant
Salmon marinade with oyster sauce

✤ Appetizer
Sanma (mackerel pike) from Ishinomaki, marinated & tartlet-style,
topped with caviar & cauliflower gremolata

✤ Potage
Kinbi carrot potage with vermouth jelly & orange essence

✤ Fish Dish
Itoyori snapper from Nagasaki Goto Islands, sun-dried & caviar-topped autumn eggplant

✤ Dessert
Reconstructed Mont Blanc

✤ Petits Fours

✤ After-meal Beverage
Coffee, tea or fresh herbal tea (+¥300)

～Sample Menu～
✤ Amuse
– Iberico Ham & Anchovy Croissant
– Salmon Marinade with Oyster Sauce

✤ Appetizer
– Norwegian Salmon “Dill” Marinade, Autumn style

✤ Potage
– Kinbi Carrot Potage with Vermouth Jelly & Orange Essence

✤ Fish Dish
– Pollack & Seasonal Mushrooms Gratin

✤ Meat Dish
– French Guinea Fowl Roast with Petit Pois à la Française

✤ Dessert
– Persimmon “Fraisier” with Crème d’Anjou, Assam Tea Jelly & Brown-Sugar Gastrique

✤ Petits Fours
✤ After-meal Beverage (Coffee, Tea or Herbal Tea +¥300)