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Reservations required at least 3 days in advance

Dates: September 12th - November 13th

[Hospitality Dish]
Flambeed Shizuoka Prefecture Fruit Tomatoes
Iberico Bellota Ham and Avocado with Guérande Salt and Extra Virgin Olive Oil

[Appetizer]
Seared Amberjack with Winter Melon and Autumn Eggplant
White Dashi Jelly with Oscietra Caviar

[Foie Gras Dish]
Sautéed Foie Gras Canard and Yamagata Prefecture Pear
Biga Lard Sauce

[Fish Dish]
Grilled Live Black Abalone
Jumbo Pass Mushrooms from Chiba Prefecture with Black Truffle Sauce

[Fish Dish]
Grilled Live Spiny Lobster with Sautéed Aichi Lotus Root
Americana Sauce and Vermouth Sauce

[Meat Dish]
Matsusaka Beef Loin Dashi Shabu-Shabu (40g)
Nagoya Cochin Egg Yolk Soy Sauce

[Meat Dish]
Matsusaka Beef Fillet (80g)
Seven Seasonal Grilled Vegetables

[Rice]
Fried Rice with Kuzuryu Maitake Mushrooms and Autumn Salmon from Fukui, Topped with Salmon Roe

[Dessert]
Kumamoto Chestnut Espuma and Cassis Sorbet

[Hitotoki]
Coffee / Tea