Amuse Bouche
Hokkaido Venisson Rillette
Inca Potato & Comte Cheese Millefuille, Ruby Chocolate Bacon Jam, Soy Whipped Mascarpone

Cold Appetizer
Smoked Japanese Amberjack & Tuna Carpaccio
Dark Chocolate & Balsamico Reduction, Pickled Lily Bulb, Pearl Onion

Hot Appetizer
Cocoa Tagliatelle & Duck Leg Confit
Blood Orange Reduction, Dark Chocolate Jus

Fish
Crispy Scaled Amadai
White Chocolate & Vanilla Beurre Blanc, Lotus Root, Parsley Oil

Main
Charcoal Grilled Eda Wagyu Beef Tenderloin
Blonde Chocolate & Truffle Sauce, Strawberry & Raspberry Ketchup, Glazed Red Carrot

Dessert
L’empreinte du Coeur
Vanilla Ice Cream, Chocolate Ice Cream, Crispy Pistachio Praline, Red Fruit Coulis

Highlights include Tilefish Scale Grill, a delicate dish where dashi umami blends with the gentle sweetness of white chocolate, and Charcoal-Grilled Eda Wagyu Tenderloin, finished with a blonde chocolate sauce to enhance its rich, juicy flavor. Centered on charcoal grilling, the course harmonizes Western techniques, Japanese aesthetics, and chocolate’s unique character.
For dessert, enjoy a heart-shaped strawberry jelly gently wrapped in smooth vanilla ice cream, inspired by the theme of “connection.”

For the champagne toast, we will provide a glass of Laurent-Perrier La Cuvée NV.

We will offer a curated selection of five wines, carefully chosen to complement the cuisine.

Laurent-Perrier La Cuvée NV (Champagne, France)
Core Bianco Montevetrano 2023 (Campania, Italy)
Core Rosso Montevetrano 2021 (Campania, Italy)
Cayuga Lake Chardonnay Osmote Wine 2023 (New York, USA)
Château Jean Faure 2014 (Bordeaux, France)