When making your reservation, please choose either a "fish dish" or a "meat dish" for your main course and fill in the request field below. If no information is received, the main course will be a "meat dish."
*French white asparagus will be available starting March 3rd. A lunch course is available for an additional fee.

[Menu Sample]

Finger Food
★
Duck terrine
Foie gras/Cherry jelly/Porto
or
Hokkaido Sakura trout
Bell pepper/Pickles
★
Flounder from Miyagi Prefecture
Herb x Leek x Vermouth
or
Australian Saddle Lamb
Swiss Chard x Broccoli x Squid x Squid Ink
★
Strawberry and pistachio
Hazelnut/Yuzu/White chocolate
★

Canelé and Violet Guimauve

*French white asparagus will be available starting March 3rd. A lunch course is available for an additional fee. </b></red>

[Menu Sample]

Finger Food
★
Duck terrine
Foie gras/Cherry jelly/Porto
or
Hokkaido Sakura trout
Bell pepper/Pickles
★
Flounder from Miyagi Prefecture
Herb x Leek x Vermouth
★
Australian Saddle Lamb
Swiss Chard x Broccoli x Squid x Squid Ink
★
Strawberry and pistachio
Hazelnut/Yuzu/White chocolate
★

Canelé and Violet Guimauve

* Starting March 3rd, we will be serving French white asparagus. This course includes white asparagus.

[Menu Sample]
Finger Food
Polenta, Mint, Pistachio x Parmesan, Salmon x Beetroot, Tarama
*
Amuse-Bouche
Crab/Dashi
*
Hokkaido Sakura trout
Bell pepper/Pickles
*
Seasonal Vegetable Tart
Savagnin Espuma
*
Flounder from Miyagi Prefecture
Herb x Leek x Vermouth
*
Australian Saddle Lamb
Swiss Chard x Broccoli x Squid x Squid Ink
*
Strawberry and pistachio
Hazelnut/Yuzu/White chocolate
*
Tea Snacks
Bordeaux-Style Canelé x Violet Mauve

* Starting March 3rd, we will be serving French white asparagus. This course includes white asparagus.

[Menu Sample]
Finger Food
Polenta, Mint, Pistachio x Parmesan, Salmon x Beetroot, Tarama
*
Amuse-Bouche
Crab/Dashi
*
Hokkaido Sakura trout
Bell pepper/Pickles
*
Seasonal Vegetable Tart
Savagnin Espuma
*
Flounder from Miyagi Prefecture
Herb x Leek x Vermouth
*
Australian Saddle Lamb
Swiss Chard x Broccoli x Squid x Squid Ink
*
Strawberry and pistachio
Hazelnut/Yuzu/White chocolate
*
Tea Snacks
Bordeaux-Style Canelé x Violet Mauve

*We will start serving French white asparagus from March 3rd. This course includes white asparagus. </b></red>
[Menu Sample]
Finger Food
Polenta, Mint, Pistachio x Parmesan, Salmon x Beetroot, Tarama
*
Amuse-Bouche
Crab/Dashi
*
Hokkaido Sakura trout
Bell pepper/Pickles
*

White Asparagus from the Loire
Citrus x Almonds
*
Flounder from Miyagi Prefecture
Herb x Leek x Vermouth
*
Blue Lobster from Brittany
Beetroot x Hibiscus x Red Wine
*
Roasted Loire Pigeon Breast
Confit Thigh x Celery Root x Elderflower x Coffee
*
Valrhona Chocolate
Cream and Mousse x Shiso x Milk Ice Cream
*
Strawberry and Pistachio
Hazelnut x Yuzu x White Chocolate
*
Bordeaux-Style Canelé x Violet Mauve

*We will start serving French white asparagus from March 3rd. This course includes white asparagus. </b></red>
[Menu Sample]
Finger Food
Polenta, Mint, Pistachio x Parmesan, Salmon x Beetroot, Tarama
*
Amuse-Bouche
Crab/Dashi
*
Hokkaido Sakura trout
Bell pepper/Pickles
*

White Asparagus from the Loire
Citrus x Almonds
*
Flounder from Miyagi Prefecture
Herb x Leek x Vermouth
*
Blue Lobster from Brittany
Beetroot x Hibiscus x Red Wine
*
Roasted Loire Pigeon Breast
Confit Thigh x Celery Root x Elderflower x Coffee
*
Valrhona Chocolate
Cream and Mousse x Shiso x Milk Ice Cream
*
Strawberry and Pistachio
Hazelnut x Yuzu x White Chocolate
*
Bordeaux-Style Canelé x Violet Mauve

★Only available in March and April★

A Discovery menu with french white asparagus.
Finger food appetizers and an amuse bouche are included in the menu.
All dishes can changed according to seasonal ingredients.

Course with white asparagus as one of the two staters, fish, meat and dessert.
Amuses bouche, pre-dessert, and petits fours are also included.
＊Served for all guests at the table

[Menu Sample]
Finger Food
Polenta, Mint, Pistachio, Parmesan, Salmon, Beetroot, Tarama
*
Amuse-Bouche
Scallop, Citrus
*
Mie yellowtail
Citrus/Herbs/Radish
*
Seasonal Vegetable Tart
Savagnin Espuma
*
Aomori Pacific Cod
Wheat Risotto with Pig's Trotters, Black Garlic, Beef Consommé
*
Black Truffle Macaron, Duck Foie Gras, Grape Espuma
*
Tottori Venison Loin
Jerusalem Artichoke, Plum, Cranberry, Poivre Sauce
*
Chataigne Chestnut Mont Blanc, Coconut Sauce, Chestnut Ice Cream
*
Tea Snacks
Bordeaux-Style Canelé, Violet Mauve

*French white asparagus will be available starting March 3rd. It is available with this course for an additional fee.

[Menu Sample]

Finger Food
*
Amuse-bouche
*
Hokkaido Sakura trout
Bell pepper/Pickles
*
Australian Saddle Lamb
Swiss Chard x Broccoli x Squid x Squid Ink
*
Chataigne Chestnut Mont Blanc
Coconut x Kumquat x Chocolate Crunch Pearl x Chestnut Ice Cream
*
Tea Snacks

*French white asparagus will be available starting March 3rd. It is available with this course for an additional fee.

[Menu Sample]

Finger Food
*
Amuse-bouche
*
Hokkaido Sakura trout
Bell pepper/Pickles
*
Australian Saddle Lamb
Swiss Chard x Broccoli x Squid x Squid Ink
*
Chataigne Chestnut Mont Blanc
Coconut x Kumquat x Chocolate Crunch Pearl x Chestnut Ice Cream
*
Tea Snacks

* Starting March 3rd, we will be serving French white asparagus. This course includes white asparagus.

[Menu Sample]
Finger Food
Polenta, Mint, Pistachio x Parmesan, Salmon x Beetroot, Tarama
*
Amuse-Bouche
Crab/Dashi
*
Hokkaido Sakura trout
Bell pepper/Pickles
*
Seasonal Vegetable Tart
Savagnin Espuma
*
Flounder from Miyagi Prefecture
Herb x Leek x Vermouth
*
Australian Saddle Lamb
Swiss Chard x Broccoli x Squid x Squid Ink
*
Strawberry and pistachio
Hazelnut/Yuzu/White chocolate
*
Tea Snacks
Bordeaux-Style Canelé x Violet Mauve

* Starting March 3rd, we will be serving French white asparagus. This course includes white asparagus.

[Menu Sample]
Finger Food
Polenta, Mint, Pistachio x Parmesan, Salmon x Beetroot, Tarama
*
Amuse-Bouche
Crab/Dashi
*
Hokkaido Sakura trout
Bell pepper/Pickles
*
Seasonal Vegetable Tart
Savagnin Espuma
*
Flounder from Miyagi Prefecture
Herb x Leek x Vermouth
*
Australian Saddle Lamb
Swiss Chard x Broccoli x Squid x Squid Ink
*
Strawberry and pistachio
Hazelnut/Yuzu/White chocolate
*
Tea Snacks
Bordeaux-Style Canelé x Violet Mauve

*We will start serving French white asparagus from March 3rd. This course includes white asparagus. </b></red>
[Menu Sample]
Finger Food
Polenta, Mint, Pistachio x Parmesan, Salmon x Beetroot, Tarama
*
Amuse-Bouche
Crab/Dashi
*
Yellowtail from Mie Prefecture
Citrus x Herbs x Radish
*

White Asparagus from the Loire
Citrus x Almonds
*
Flounder from Miyagi Prefecture
Herb x Leek x Vermouth
*
Blue Lobster from Brittany
Beetroot x Hibiscus x Red Wine
*
Roasted Loire Pigeon Breast
Confit Thigh x Celery Root x Elderflower x Coffee
*
Valrhona Chocolate
Cream and Mousse x Shiso x Milk Ice Cream
*
Strawberry and Pistachio
Hazelnut x Yuzu x White Chocolate
*
Bordeaux-Style Canelé x Violet Mauve

*We will start serving French white asparagus from March 3rd. This course includes white asparagus. </b></red>
[Menu Sample]
Finger Food
Polenta, Mint, Pistachio x Parmesan, Salmon x Beetroot, Tarama
*
Amuse-Bouche
Crab/Dashi
*
Hokkaido Sakura trout
Bell pepper/Pickles

*

White Asparagus from the Loire
Citrus x Almonds
*
Flounder from Miyagi Prefecture
Herb x Leek x Vermouth
*
Blue Lobster from Brittany
Beetroot x Hibiscus x Red Wine
*
Roasted Loire Pigeon Breast
Confit Thigh x Celery Root x Elderflower x Coffee
*
Valrhona Chocolate
Cream and Mousse x Shiso x Milk Ice Cream
*
Strawberry and Pistachio
Hazelnut x Yuzu x White Chocolate
*
Bordeaux-Style Canelé x Violet Mauve

Chef Olivier is offering you to enjoy a special handcraft Celebration menu.
This exclusive menu will be created around the seasonal finest ingredients for your dinner.
A personalize message could be written on the dessert plate to make sure your guest have a truly memorable experience.
＊If you have food allergy or special diet, please let us know in advance. We will do our best to match your request.

Appetizers
Beetroot meringue, tarama
Polenta, mint and pistachio pesto

Caviar and spider crab
Scallop carpaccio, lime and Granny Smith apple

Blue lobster
Lobster sauce with yuzu, green asparagus and morels, Savagnin espuma

Miyagi duck
Breast, Shikoku pomegranate, Grand Veneur sauce

Strawberries
Strawberry and sakura snow sphere

Coffee, tea or herbal infusion
Cannelé and marshmallow

Beetroot meringue with tarama
Polenta with mint and pistachio paste

Caviar and snow crab
Scallop carpaccio with lime and Granny Smith apple

Blue lobster
Lobster sauce with yuzu, green asparagus, and morels, and Savagnin espuma

Miyagi duck breast
Shikoku pomegranate with Grand Veneur sauce

Strawberries
Strawberry and cherry blossom snow globe

Canelé and marshmallow

CHRISTMAS MENU 2025

Appetizers
Beetroot meringue, smoked tarama
Seaweed tart, salmon roe
Comté and truffle gougère

Caviar and spider crab
Scallop carpaccio, lime and Granny Smith apple

Blue lobster
Lobster sauce with yuzu, green asparagus and morels, Savagnin espuma

Kinmedai
Beetroot, hibiscus, blackcurrant, red wine sauce with Batak berries

Wagyu beef fillet “Wakasagyu”
In puff pastry with foie gras and winter truffle, Périgueux sauce

Strawberries
Strawberry and sakura snow sphere

Coffee, tea or herbal infusion
Cannelé and marshmallow

Christmas Menu 2025

Appetizers: Beetroot Meringue, Smoked Tarama
Seaweed Tart with Salmon Roe
Comté Cheese and Truffle Gougères

Caviar and Snow Crab
Scallop Carpaccio with Lime and Granny Smith Apple

Blue Lobster
Yuzu, Green Asparagus, Morels with Lobster Sauce and Savagnin Wine Espuma

Golden Eye Snapper
Beetroot, Hibiscus, Cassis, Red Wine Sauce, and Batac Berries

Wakasa Wagyu Beef Fillet from Fukui Prefecture
Foie Gras and Winter Truffle Puff Pastry with Périgueux Sauce

Strawberry Christmas Dessert
Strawberry and Cherry Blossom Snow Dome

Coffee, Tea, or Herbal Tea
Canelés and Marshmallows

Appetizers
Beetroot meringue, tarama
Seaweed tart, salmon roe
Comté and truffle gougère

Caviar and spider crab
Scallop carpaccio, lime and Granny Smith apple

Blue lobster
Lobster sauce with yuzu, green asparagus and morels, Savagnin espuma

Kinmedai
Beetroot, hibiscus, blackcurrant, red wine sauce with Batak berries

Mushrooms
Herb tart, winter truffle

Beef fillet
In puff pastry with foie gras and winter truffle, Périgueux sauce

Strawberries
Strawberry and sakura snow sphere

Mont Blanc
Coconut, candied kumquat, chocolate crunchy pearls,
Chestnut ice cream

Coffee, tea or herbal infusion
Cannelé and marshmallow

Olivier will prepare a special course meal for Valentine's night. Enjoy a variety of dishes made with carefully selected seasonal ingredients with your loved ones.