■Hors Salty Foie Gras Terrine Lightly Smoked Omi Duck and Homemade Brioche
■Soup Three Textures of Sweet Potato Mascarpone Cream and Tokyo Honey Accented with Kampot Pepper
■Poisson Monkfish Meuniere and Grilled Surf Clam Beurre Blanc Sauce with Senju Leek and Orange-Shaped Chinese Cabbage Poitrine Seche Etoubee
■Viande Roasted Tokyo Beef Fillet Yuzu Pepper Sauce with Vin Rouge Kitaakari Pomme Puree and Today's Tokyo Vegetables
■Dessert Seasonal Dessert
■Cafe & Mignardises Coffee & Small Pastries
¥15,400Hizm. dahil / vergi hariç
“Voyage” Chef’s Recommendation – A Journey Through Five Flavors + Sparkling Wine for Toast (Dinner)
■ Amuse-bouche (Savory) Aizu-Wakamatsu-produced horse meat and mane tartare with caviar Parmesan cheese and black pepper shortbread
■ Hors d’oeuvre (Bitter) Smoked bonito cured with kelp, Edo-style herb and citrus salad Kefir and bitter vegetable oil condiment
■ Hors d’oeuvre (Sour) Fried zucchini flowers and mozzarella Jambon auvergne with balsamic sauce
■ Soupe (Sweet) Cold corn potage Sweet shrimp tartare and caviar with mango accent
■ Poisson (Umami) Pan-seared rockfish with snow crab and spring vegetable risotto Americaine sauce
■ Viande (Savory) Roasted Japanese Black Wagyu beef fillet Bordelaise sauce
■ Dessert (Sour) Elegant Vacherin Strawberry and cardamom sauce Adds flavor and color
■Cafe & Mignardises Coffee & small pastries
¥16,500Hizm. dahil / vergi hariç
"Voyage" Chef's Recommendation ~Journey to the Five Flavors~ (Dinner)
■ Amuse-bouche (Savory) Aizu-Wakamatsu-produced horse meat and mane tartare with caviar Parmesan cheese and black pepper shortbread
■ Hors d’oeuvre (Bitter) Smoked bonito cured with kelp, Edo-style herb and citrus salad Kefir and bitter vegetable oil condiment
■ Hors d’oeuvre (Sour) Fried zucchini flowers and mozzarella Jambon auvergne with balsamic sauce
■ Soupe (Sweet) Cold corn potage Sweet shrimp tartare and caviar with mango accent
■ Poisson (Umami) Pan-seared rockfish with snow crab and spring vegetable risotto Americaine sauce
■ Viande (Savory) Roasted Japanese Black Wagyu beef fillet Bordelaise sauce
■ Dessert (Sour) Elegant Vacherin Strawberry and cardamom sauce Adds flavor and color
■Cafe & Mignardises Coffee & small pastries
¥21,450Hizm. dahil / vergi hariç
"Clé" - The Key to the Five Flavors (Lunch)
■Amuse (Umami) Smoked striped jack marinated in kombu with tartare of Tokyo vegetables Kombu and fish sauce jelly
■Hors d’oeuvre (Bitterness) Low-temperature cooked Omi duck with bitter chicory as an accent Salad of figs, walnuts, Tokyo-grown precoce pears, and watercress
■Soup (Sweetness) Chilled corn soup Sweet shrimp and caviar
■Poisson (Saltiness) Herb-crusted grey mullet with summer vegetable tian Albert sauce
■Viande (Sourness) Roast Ezo deer loin Granvigne sauce featuring Tokyo blueberries Or Roast Kuroge Wagyu beef (+¥2,200)
■Dessert (Sourness) Lemon éclair adorned with colorful flowers and herbs Milk gelato with the fragrant aroma of roasted green tea