Menu items are subject to change depending on ingredient availability.

◆ Sample menu 9/1～11/30

~At the buffet corner~
- Salad bar with about 15 seasonal vegetables, including Tokyo-grown vegetables
- Coffee & tea

[Main dish] Please choose one of the six options below
- Brown rice risotto with beets and chicken breast, scented with thyme
- Pasta with karasumi (bottarga) and vegetables in olive oil
- Pan-steamed white fish with miso cream sauce and a hint of yuzu
- Marumi pork loin cutlet from Miyazaki Prefecture
- Grilled Kuroge Wagyu sirloin (+1500)

[Dessert]

■As this is a special menu, we are unable to change ingredients or accommodate allergies. We apologize for any inconvenience and appreciate your understanding.
■The menu may change depending on the supply situation.

[New Year's Lunch Course 1/1-1/4]
*The menu will be posted as soon as it is finalized.
Amuse-bouche
Appetizer
Fish Dish
Meat Dish
Dessert
Petits Fours
Coffee or Tea

■As this is a special menu, we are unable to change ingredients or accommodate allergies. We apologize for any inconvenience and appreciate your understanding.
■The menu may change depending on the supply situation.

[New Year's Dinner Course 1/1-1/4]
*The menu will be posted as soon as it is finalized.

Sparkling wine (served by the glass)
Amuse-bouche
Cold appetizer
Hot appetizer
Fish dish
Meat dish
Dessert
Petits fours
Coffee or tea

◆Friday, January 30, 2026, Open 6:00 PM
[1st] 7:00 PM - 7:30 PM [2nd] 8:00 PM - 8:30 PM

"The delicate lingering sound of the koto overlaps with the violin melody, creating a quiet interplay of Japanese and Western tones."
◆Artist Lineup
Eden Okuno
Born in Osaka Prefecture. He began playing the koto at age 11 and the shamisen at age 16. He began playing the flute at age 13 and deepened his knowledge of Western music at the music department of Osaka Prefectural Yuhigaoka High School. While attending Tokyo University of the Arts, he received the Miyagi Prize and the Acanthus Music Prize. He was selected as a scholarship recipient for the Aoyama Music Foundation. He has previously studied under former Tokyo University of the Arts professors Akiko Yazaki and Chieko Shimura. A Miyagisha teacher. Member of Miyagi-kai, Mori-no-kai, and Dosei-kai. Currently active as a soloist and a member of Hyper Koto Ensemble TALON and Rei.

Aya Yamaguchi
After graduating from the Tokyo University of the Arts Faculty of Music after graduating from the Tokyo University of the Arts Faculty of Music, she has studied under Kazuki Sawa, Takako Yamazaki, Ami Oike, and Gérard Poulet. She has participated in the Ozawa International Chamber Music Academy Okushiga, the Welsh Academy with the Welsh String Quartet, and other events. She has performed at the Miyazaki International Music Festival, Tokyo Spring Music Festival, the Tanaka Chikashi Music Festival, "Untitled Concert," Suntory Hall ARK CLASSICS, and more. She is a member of the Kioi Hall Chamber Orchestra's 2024 season. She is currently a violinist with the Tokyo Metropolitan Symphony Orchestra.

◆Food Menu
Order your favorite dishes on the day.
Beer ¥900～ / Cocktail ¥1,000～ / Wine ¥1,100～
Appetizer ¥500～ / Pasta & Risotto ¥2,200～ / Main ¥3,000～
*A 10% service charge will be applied during dinnertime.

◆Friday, January 30, 2026, Open 6:00 PM
[1st] 7:00 PM - 7:30 PM [2nd] 8:00 PM - 8:30 PM

"The delicate lingering sound of the koto overlaps with the violin melody, creating a quiet interplay of Japanese and Western tones."
◆Artist Lineup
Eden Okuno
Born in Osaka Prefecture. He began playing the koto at age 11 and the shamisen at age 16. He began playing the flute at age 13 and deepened his knowledge of Western music at the music department of Osaka Prefectural Yuhigaoka High School. While attending Tokyo University of the Arts, he received the Miyagi Prize and the Acanthus Music Prize. He was selected as a scholarship recipient for the Aoyama Music Foundation. He has previously studied under former Tokyo University of the Arts professors Akiko Yazaki and Chieko Shimura. A Miyagisha teacher. Member of Miyagi-kai, Mori-no-kai, and Dosei-kai. Currently active as a soloist and a member of Hyper Koto Ensemble TALON and Rei.

Aya Yamaguchi
After graduating from the Tokyo University of the Arts Faculty of Music after graduating from the Tokyo University of the Arts Faculty of Music, she has studied under Kazuki Sawa, Takako Yamazaki, Ami Oike, and Gérard Poulet. She has participated in the Ozawa International Chamber Music Academy Okushiga, the Welsh Academy with the Welsh String Quartet, and other events. She has performed at the Miyazaki International Music Festival, Tokyo Spring Music Festival, the Tanaka Chikashi Music Festival, "Untitled Concert," Suntory Hall ARK CLASSICS, and more. She is a member of the Kioi Hall Chamber Orchestra's 2024 season. She is currently a violinist with the Tokyo Metropolitan Symphony Orchestra.

◆Drink Please choose one of the following:
Sparkling wine, red wine, white wine, draft beer, or various soft drinks
◆Course
■Amuse-bouche
Spinach chiffon salad with koji cream
■Appetizer
Yellowtail carpaccio with pickled daikon radish and herbs
■Soup
Mussels and herb bouillon soup
■Hot appetizer
Taro confit with mushrooms and Iberian ham
■Fish dish
Moistly grilled Spanish mackerel pan-fried with a tangy caper puree
■Meat dish
Roasted Japanese Black Beef sirloin with a wasabi-flavored jus
■Dessert
Hojicha sorbet and mascarpone espuma
Coffee or black tea

~The menu may change depending on the availability of ingredients.~

[Aperitif Plan]
◆Choose one drink
~Please choose your favorite drink from the following:
Sparkling wine / Red or white wine / Draft beer / Whiskey (Highball)
Cassis Orange / Cassis Soda / Gin & Tonic / Moscow Mule / Shandy Gaff / Screwdriver / Kir
Cola / Coke Zero / Ginger Ale / Orange Juice / Apple Juice / Oolong Tea
◆Appetizer
Assorted 2-course meal platter ~Contents to be announced on the day~

*A la carte and course menus are also available.

Menu items may change depending on ingredient availability.

[Menu Example: February 1st - March 9th]
*This menu will not be available during special business hours.
■Amuse-bouche
Spinach chiffon salad with koji cream
■Appetizer
Yellowtail carpaccio with pickled daikon radish and herbs
■Soup
Mussels and herb bouillon soup
■Hot appetizer
Taro confit with mushrooms and Iberian ham
■Fish dish
Moistly grilled Spanish mackerel pan-fried with a tangy caper puree
■Meat dish
Roasted Japanese Black Beef sirloin with a wasabi-flavored jus
■Dessert
Hojicha sorbet and mascarpone espuma
Coffee or tea

Menu items may change depending on ingredient availability.

[Menu Example: February 1st - March 9th]
*This menu will not be available during special business hours.
■Amuse-bouche
Spinach chiffon salad with koji cream
■Appetizer
Yellowtail carpaccio with pickled daikon radish and herbs
■Soup
Mussels and herb bouillon soup
■Hot appetizer
Taro confit topped with mushrooms and Iberian ham
■Fish dish
Moistly grilled Spanish mackerel pan-fried with a tangy caper puree
■Meat dish
Roasted Japanese Black Beef sirloin with a wasabi-flavored jus
■Dessert
Hojicha sorbet and mascarpone espuma
Coffee or tea

Menu items may change depending on ingredient availability.

◆ Sample Menu: February 1st - March 9th
*This item will not be served during special business hours.
■ Amuse-bouche
Spinach chiffon salad with koji cream
■ Appetizer
Yellowtail carpaccio with pickled daikon radish and herbs
■ Soup
Mussels and herb bouillon soup
■ Warm appetizer
Taro confit with mushrooms and Iberian ham
■ Fish dish
Moistly grilled Spanish mackerel pan-fried with a tangy caper puree
■ Meat dish
Roasted Japanese Black Beef sirloin with a wasabi-flavored jus
■ Dessert
Hojicha sorbet and mascarpone espuma Coffee or Tea

<Free Flow> Up to 3 hours (2.5 hours last order)
Wine: Sparkling wine, red wine, white wine
Beer: Heartland (bottled), non-alcoholic beer
Cocktails, whiskey
Soft Drinks: Oolong tea, orange juice, apple juice, cola, ginger ale

Menu items may change depending on the availability of ingredients.

◆ Sample Menu (January 1st - March 9th)
～Available at the Buffet Corner～
・Salad bar featuring approximately 15 varieties of seasonal vegetables, including Tokyo vegetables
・Coffee/Tea

[Main Dish] Choose one of the following five dishes:
・Baked risotto with kelp-cured white fish, served with dashi broth
・Carbonara with Iberian bacon and prosciutto
・Moistly grilled Spanish mackerel pan-fried with a tangy caper puree
・Kirishima pork shoulder loin confit with Kujo leek gribiche
・Roasted Japanese black beef sirloin with wasabi-flavored jus (+¥2,200) )

◆Menu Sample (From March 10th)
~Available at the Buffet Corner~
・Salad bar with approximately 15 varieties of seasonal vegetables, including Tokyo vegetables
・Coffee/Tea

[Main Dish] Choose one of the following five dishes
・Miso-grilled risotto with marinated seafood, served with dashi broth
・Spaghetti with cherry shrimp and spring cabbage
・Grilled swordfish with celery gribiche in light sesame oil and watercress salad
・Cream-braised veal belly ~Blanquette de veau~
・Roasted Japanese Black Beef Sirloin with wasabi-flavored jus (+¥2,200)

Menu items may change depending on ingredient availability.

[Menu Example 1/1-3/9]
■Amuse-bouche
・Today's Amuse-bouche
■Appetizer
・Yellowtail Carpaccio with Pickled Daikon Radish and Herbs
■Fish
・Moistly Grilled Spanish Mackerel Pan-fried with Sour Caper Puree
■Meat
・Grass-Fed Beef Steak
■Dessert
・Hojicha Sorbet and Mascarpone Espuma

[Menu Example 3/10-]
■Amuse-bouche
・Today's Amuse-bouche
■Appetizer
・Tasmanian Salmon Confit sprout salad and lemon confit
■Fish
- Grilled Sakura Swordfish with Celery Gribiche in Light Sesame Oil and Watercress Salad
■Meat
<Choose from the following>
- Grass-Fed Beef Steak
- Roasted Japanese Black Beef Sirloin with Wasabi Jus (+¥2,200)
■Dessert
- Strawberry and Fromage Blanc Espuma ~Inspired by Crème d'Anjou~

Menu items may change depending on ingredient availability.

[Menu Example: December 1st - March 9th]
■Amuse-bouche
・Today's Amuse-bouche
■Appetizer
・Yellowtail Carpaccio with Pickled Daikon Radish and Herbs
■Fish Dish
・Moistly Grilled Spanish Mackerel Pan-fried with Sour Caper Puree
■Meat Dish
<Choose from the following>
・Grass-Fed Beef Steak
・Roasted Wagyu Beef Sirloin with Wasabi Jus (+¥2,200)
■Dessert
・Hojicha Sorbet and Mascarpone Espuma

[Menu Example: March 10th -]
■Amuse-bouche
・Main Amuse-bouche of the Day
■Appetizer
・Tasmanian Salmon Confit, Sprout Salad, and Lemon Confit
■Fish Dish
・Grilled Sakura Swordfish with Celery Gribiche in Light Sesame Oil and Watercress Salad
■Meat Dish
<Choose from the following>
・Grass-Fed Beef Steak
・Roasted Japanese Black Beef Sirloin with Wasabi Jus (+¥2,200)
■Dessert
・Strawberry and Fromage Blanc Espuma ~Inspired by Crème d'Anjou~

Menu items may change depending on the availability of ingredients.

◆ Sample Menu (December 1st - March 9th)
～Available at the Buffet Corner～
・Salad bar featuring approximately 15 varieties of seasonal vegetables, including Tokyo vegetables
・Coffee/Tea

[Main Dish] Choose one of the following five dishes:
・Baked risotto with kelp-cured white fish, served with dashi broth
・Carbonara with Iberian bacon and prosciutto
・Moistly grilled Spanish mackerel pan-fried with a tangy caper puree
・Kirishima pork shoulder loin confit with Kujo leek gribiche
・Roasted Japanese black beef sirloin with a wasabi-flavored jus (+¥2,200)

[Dessert] [Main Dish]

◆Menu Example (From March 10th)
~Available in the Buffet Corner~
・Salad bar with approximately 15 varieties of seasonal vegetables, including Tokyo vegetables
・Coffee/Tea

[Main Dish] Choose one of the following five dishes
・Miso-grilled risotto with marinated seafood, served with dashi broth
・Spaghetti with cherry shrimp and spring cabbage
・Grilled swordfish with celery gribiche in light sesame oil and watercress salad
・Cream-braised veal belly ~Blanquette de veau~
・Roasted Japanese Black Beef Sirloin with wasabi-flavored jus (+¥2,200)

[Dessert]

Menu items may change depending on the availability of ingredients.

◆ Sample Menu (December 1st - March 9th)
～Available at the Buffet Corner～
・Salad bar featuring approximately 15 varieties of seasonal vegetables, including Tokyo vegetables
・Coffee/Tea

[Main Dish] Choose one of the following five dishes:
・Baked risotto with kelp-cured white fish, served with dashi broth
・Carbonara with Iberian bacon and prosciutto
・Moistly grilled Spanish mackerel pan-fried with a tangy caper puree
・Kirishima pork shoulder loin confit with Kujo leek gribiche
・Roasted Japanese black beef sirloin with wasabi-flavored jus (+¥2,200)

*Dessert is available for an additional fee (¥800) ～）

◆Menu Example (From March 10th)
～Available at the Buffet Corner～
・Salad bar featuring approximately 15 varieties of seasonal vegetables, including Tokyo vegetables
・Coffee/Tea

[Main Dish] Choose one of the following five dishes:
・Miso-grilled risotto with marinated seafood, served with dashi broth
・Spaghetti with cherry shrimp and spring cabbage
・Grilled swordfish with celery gribiche in light sesame oil and watercress salad
・Cream-braised veal belly ~Blanquette de veau~
・Roasted Japanese Black Beef Sirloin with wasabi-flavored jus (+¥2,200)

*Desserts are available for an additional fee (starting from ¥800)

Menu items may change depending on the availability of ingredients.

◆ Sample Menu (December 1st - March 9th)
～Available at the Buffet Corner～
・Salad bar featuring approximately 15 varieties of seasonal vegetables, including Tokyo vegetables
・Coffee/Tea

[Main Dish] Choose one of the following five dishes:
・Baked risotto with kelp-cured white fish, served with dashi broth
・Carbonara with Iberian bacon and prosciutto
・Moistly grilled Spanish mackerel pan-fried with a tangy caper puree
・Kirishima pork shoulder loin confit with Kujo leek gribiche
・Roasted Japanese black beef sirloin with a wasabi-flavored jus (+¥2,200)

[Dessert] [Main Dish]

◆Menu Example (From March 10th)
~Available in the Buffet Corner~
・Salad bar with approximately 15 varieties of seasonal vegetables, including Tokyo vegetables
・Coffee/Tea

[Main Dish] Choose one of the following five dishes
・Miso-grilled risotto with marinated seafood, served with dashi broth
・Spaghetti with cherry shrimp and spring cabbage
・Grilled swordfish with celery gribiche in light sesame oil and watercress salad
・Cream-braised veal belly ~Blanquette de veau~
・Roasted Japanese Black Beef Sirloin with wasabi-flavored jus (+¥2,200)

[Dessert]

Menu items may change depending on the availability of ingredients.

◆ Sample Menu (December 1st - March 9th)
～Available at the Buffet Corner～
・Salad bar featuring approximately 15 varieties of seasonal vegetables, including Tokyo vegetables
・Coffee/Tea

[Main Dish] Choose one of the following five dishes:
・Baked risotto with kelp-cured white fish, served with dashi broth
・Carbonara with Iberian bacon and prosciutto
・Moistly grilled Spanish mackerel pan-fried with a tangy caper puree
・Kirishima pork shoulder loin confit with Kujo leek gribiche
・Roasted Japanese black beef sirloin with a wasabi-flavored jus (+¥2,200)

[Dessert] [Main Dish]

◆Menu Example (From March 10th)
~Available in the Buffet Corner~
・Salad bar with approximately 15 varieties of seasonal vegetables, including Tokyo vegetables
・Coffee/Tea

[Main Dish] Choose one of the following five dishes
・Miso-grilled risotto with marinated seafood, served with dashi broth
・Spaghetti with cherry shrimp and spring cabbage
・Grilled swordfish with celery gribiche in light sesame oil and watercress salad
・Cream-braised veal belly ~Blanquette de veau~
・Roasted Japanese Black Beef Sirloin with wasabi-flavored jus (+¥2,200)

[Dessert]

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