◆Three kinds of Wagyu yukke — Japanese-style raw beef tartare with sea urchin, salmon roe, and caviar ◆Chateaubriand roast beef ◆Thick-cut Ushiurara beef tongue ◆Seasonal vegetables served in a masu box ◆ Thick-cut Chateaubriand steak ◆Freshly cooked Japanese rice ◆ Miso soup ◆Seasonal dessert
¥24,200Kasama ang serbisyo at buwis
Seasonal Ushiurara Course — autumn
◆Two kinds of Wagyu yukke — Japanese-style raw beef tartare with sea urchin and salmon roe ◆Lean Wagyu and scallop roll with plum ◆Marinated Wagyu tenderloin gunkan sushi ◆Chilled chawanmushi — savory egg custard with tomato jus ◆Bite-sized beef tongue dumpling ◆Chateaubriand ◆Chilled lean Wagyu shabu-shabu with summer vegetables ◆Lean Wagyu sandwich ◆Eggplant and myoga ginger salad ◆Rice cooked with eel and sweet corn ◆Black koji and mango ice cream
¥18,000Kasama ang serbisyo at buwis
Christmas Itadaki Dinner Course
Christmas hors d'oeuvres: turnip and oxtail potage, Wagyu roast beef rolled into a rose, horsehair crab and smoked salmon terrine Thick-cut Ushiurara beef tongue Seared lobster with grilled vegetables Chateaubriand katsu mini burger Yuzu, apple and white wine gelée A5 female Wagyu Chateaubriand, grilled in your private room Jewelled Wagyu tartare and seafood — sea urchin, salmon roe and caviar over Wagyu tartare Christmas dessert