[Appetizer] Angel Shrimp and Celery Root Mousse with French Caviar
[Soup] Seasonal Vegetable Potage
[Fish Dish] Roasted Spanish Mackerel with a Fragrant Green Onion and Crown Chrysanthemum Sauce
[Meat Dish] Sautéed Chicken with Nuts and Jus Sauce
[Dessert] New Year's Pastry Chef's Special Assiette Dessert
[Small Sweets]
Bread / After-meal Drink

*Menu items may change depending on availability.

New Year's Menu (January 1st - 4th)
[Appetizer] Angel Shrimp and Celery Root Mousse with French Caviar
[Soup] Seasonal Vegetable Potage
[Fish Dish] Roasted Spanish Mackerel with a Fragrant Green Onion and Shungiku Sauce
[Meat Dish] Sautéed Chicken with Nut Accents and Jus Sauce
[Dessert] New Year's Pastry Chef's Special Assiette Dessert
[Small Dessert]
[Bread]
[After-Meal Drinks]

(January 5th - 7th)
[Appetizer] Angel Shrimp and Celery Root Mousse with French Caviar
[Soup] Seasonal Vegetable Potage
[Fish Dish] Roasted Spanish Mackerel with a Fragrant Green Onion and Shungiku Sauce
[Meat Dish] Sautéed Chicken with Nut Accents and Jus Sauce
[Dessert] Strawberry and Almond Tart
[Bread]
[After-Meal Drinks]

*Menu contents may change depending on availability.

[Small appetizer] The first dish ~hiver~ [Appetizer] Seafood panache with celery root mousse and lobster consommé jelly [Fish dish] Steamed flounder and Shogoin turnip eclatée with Albufera sauce [Meat dish] Grilled Japanese black beef loin with horseradish sauce [Dessert] White chocolate and citrus winter scenery bread / after-meal drink *The menu may change depending on the availability of ingredients.