THE GRAND 47 - TableCheck

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▶ Please note that we cannot guarantee requests regarding seat assignments or preferences, as we may be unable to accommodate them. Your understanding is appreciated.
▶ Gran 47 is available only as a set menu. Those wishing to order individual mille-feuille items or use the café service are kindly directed to the Gran Lounge page.
▶ If you fail to arrive or contact us within 15 minutes of your reserved time, we may unfortunately have to cancel your reservation.
▶ On weekends and holidays, lunch service is limited to a 2-hour period.
▶ Menus may be partially changed depending on the season or availability of ingredients.

For further details, please contact the restaurant directly.
Phone inquiries: 03-6280-6129
※ Phone support hours are from 10:30 to 20:00. Please inform us of any delays on the day of your reservation prior to your scheduled time.

▶ ≪Limited Time Offer≫ Details on private and semi-private room plans (for 9–40 guests) can be found here.

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Категория

【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

Дополнительная информация

Цель

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Вопрос 1 Треб.

Please let us know if you have any food allergies or dislikes.

Вопрос 2 Треб.

If you are bringing children, please indicate their ages.

If you would like a meal for them, please order from the children's meal tab.

Please also indicate here if you require a high chair.

Вопрос 3 Треб.

Mille-feuille whole cake contains alcohol. Also, if any of the following apply, please write in the answer column.・If you have an allergy ・If you have a message requesting a whole cake ※We cannot take the cake home with you.

Вопрос 4 Треб.

Вопрос 5 Треб.

If you have a message you would like for the whole cake, please write it in the answer column.

Вопрос 6 Треб.