Menu example [December 30, 2024 - January 3, 2024] ・Salad of carefully selected vegetables from Sugishomasa Farm in Mishima City Smoked Amagi Benihime Amago trout, seasonal citrus marinade ・Today's potage soup ・Main dish ◎Tasmanian salmon vitelloge Shellfish bisque ◎Bouillabaisse with golden-eyed snapper, abalone, scallops, and lobster from Suruga Bay +2,420 yen (tax and service charge included) ◎Poached Ashitaka beef fillet from Shizuoka Prefecture and oysters in red wine sauce ◎Poached Hida beef fillet and foie gras "Rossini" +6,050 yen (tax and service charge included) ・Dessert ・Hot drink after meal *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to ingredients, please make a reservation or contact us in advance. *The image is for illustrative purposes only.

Menu example [October 1st to November 30th, 2024] ・Salad of carefully selected vegetables from Sugimasa Farm in Mishima City, Smoked Amagi Benihime Amago trout, seasonal citrus marinade ・Today's potage soup ・Main dishes from October to November Please choose one of your favorite main dishes from the following ◎Tasmanian salmon bisque shellfish ◎Bouillabaisse with golden-eyed snapper, abalone, scallops, and lobster from Suruga Bay +2,420 yen (tax and service charge included) ◎Poached beef fillet in wine with ceps and whole grain mustard sauce ◎Poached Hida beef fillet and foie gras "Rossini" +6,050 yen (tax and service charge included) ・Main dish for December ◎Tasmanian salmon bisque shellfish ◎Bouillabaisse with golden-eyed snapper, abalone, scallops, and lobster from Suruga Bay +2,420 yen (tax and service charge included) ◎Poached beef fillet in wine with ceps and whole grain mustard sauce ◎Poached Hida beef fillet and foie gras "Rossini" +6,050 yen (tax and service charge included) ・Dessert ・Hot after-meal drink *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any ingredients, please make a reservation or contact us in advance. *The image is for illustrative purposes only.

Menu example: Amuse bouche ・Foie gras royale with Izu mandarin oranges, shiitake mushrooms, hazelnuts, autumn truffles ・3-year-old rare Amagi Benihime Amago trout confit, caviar and Chartreuse sauce ・Ravioli with Brittany lobster and Mt. Fuji foothills mushrooms, black truffles, bisque ・Roasted Hida beef loin, ceps and whole grain mustard sauce ・Dessert ・Hot after-meal drink ・Small sweets

■Includes a glass of champagne for a toast■Please choose either a whole cake or a bouquet. *Please indicate your preference in the comments section. If you choose a cake, please write your message in the comments/requests section. Menu example [From October 1st to November 30th] ・Amuse-bouche ・Pate croute made from Amagi Shamo chickens raised by Horie Poultry Farm ・Low-temperature confit of rare 3-year-old Amagi Benihime Amago trout raised by Shimoyama Fish Farm with caviar and Chartreuse sauce ・Ravioli of Brittany lobster and mushrooms from the foot of Mt. Fuji, black truffle, bisque ・Roasted Hida beef loin, ceps and whole grain mustard sauce ・A plate of aged fromage ・Dessert ・Hot after-meal drink ・Small sweets [From December 1st, 2024] ・Amuse-bouche ・Pate croute made from specially selected Amagi Shamo chickens raised by Horie Poultry Farm ・Low-temperature confit of rare 3-year-old Amagi Benihime Amago trout raised by Shimoyama Fish Farm with caviar and Chartreuse sauce・Ravioli of Brittany lobster and mushrooms from the foot of Mt. Fuji, black truffle, bisque ・Hida beef loin and oysters, sauce Bordelaise, and a plate of aged fromage ・Dessert ・Hot drink after the meal ・Small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any ingredients, please make a reservation or contact us in advance. *The image is for illustrative purposes only.

Enjoy the fragrant black truffles, a winter delicacy in season right now, and especially the precious white truffles from Alba. A course created by fusing high-quality French ingredients with ingredients from local producers near Atami. Enjoy Atami's cuisine, rich in ingredients, based on the concept of local gastronomy. Amuse-bouche, Amagi Shamo chicken pate croute, carefully raised by Horie Poultry Farm, Foie gras royale, Izu mandarin oranges, shiitake mushrooms, hazelnuts, black truffles, rare 3-year-old Amagi Benihime Amago trout raised by Shimoyama Fish Farm, low-temperature confit with caviar and Chartreuse sauce, Brittany lobster and mushroom ravioli from the foot of Mt. Fuji, black truffle, bisque, Izu deer "royale" *Customers who do not like venison will be substituted with Hida beef loin.・Vacherin Mont d'Or and Alba white truffles 2024 Buche de Noel ・Hot drink and sweets after the meal

今が旬の　冬の味覚　薫り高き黒トリュフ　なかでも貴重なアルバ産白トリュフを堪能
フランス高級食材と熱海近郊の地元生産者のこだわり食材を融合し作り上げたコース
ローカルガストロノミーをコンセプトに食材豊かな熱海ならではの料理をお楽しみください。


・アミューズブーシュ

・堀江養鶏さんが育てたこだわりの天城軍鶏のパテ・クルート

・フォアグラのロワイヤル　伊豆みかんと椎茸　ヘーゼルナッツ 　黒トリュフ

・下山養魚さんが育てた3年物の希少な天城紅姫あまごの低温コンフィ
　キャビアとシャルトルーズソース

・ブルターニュ産オマール海老と富士裾野のマッシュルームのラビオリ、黒トリュフ、ビスク

・伊豆鹿の”ロワイヤル”
※鹿肉が苦手なお客様は飛騨牛ロース肉に変更いたします。

・ヴァシュラン・モン・ドールとアルバ産白トリュフ

・ブッシュ・ド・ノエル2024

・食後の温かい飲み物と小菓子

■Menu example・Amuse-bouche ・Pate croûte made from Amagi Shamo chickens raised by Horie Poultry Farm ・Foie gras royale with Izu mandarin oranges, shiitake mushrooms, hazelnuts and autumn truffles ・3-year-old rare Amagi Benihime Amago trout raised by Shimoyama Fish Farm, confited at low temperature with caviar and Chartreuse sauce ・Brittany lobster and mushrooms from the foot of Mt. Fuji, ravioli, autumn truffles and bisque ・Roasted grouse (ptarmigan) ・A plate of aged fromage ・Hot drink after the meal ・Small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any of the ingredients, please make a reservation or contact us in advance. *The images are for illustrative purposes only.

■Menu example・Amuse-bouche ・Pate croûte made from Amagi Shamo chickens raised by Horie Poultry Farm ・Foie gras royale with Izu mandarin oranges, shiitake mushrooms, hazelnuts and autumn truffles ・3-year-old rare Amagi Benihime Amago trout raised by Shimoyama Fish Farm, confited at low temperature with caviar and Chartreuse sauce ・Brittany lobster and mushrooms from the foot of Mt. Fuji, ravioli, autumn truffles and bisque ・Roasted Per de Rouge (mountain quail) ・A plate of aged fromage ・Hot drink after the meal ・Small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any ingredients, please make a reservation or contact us in advance. *The images are for illustrative purposes only.

■Menu example・Amuse-bouche ・Pate croûte made from Amagi Shamo chickens raised by Horie Poultry Farm ・Foie gras royale with Izu mandarin oranges, shiitake mushrooms, hazelnuts and black truffles ・3-year-old rare Amagi Benihime Amago trout raised by Shimoyama Fish Farm, confited at low temperature with caviar and Chartreuse sauce ・Brittany lobster and mushrooms from the foot of Mt. Fuji, ravioli, autumn truffles, bisque ・Roasted Perdrogues (mountain quail) ・A plate of aged fromage ・Freshly baked fondant au chocolat and homemade vanilla ice cream ・Hot drink after meal ・Small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any of the ingredients, please make a reservation or contact us in advance. *The images are for illustrative purposes only.

■Menu example・Amuse-bouche ・Pate croute made from Amagi Shamo chickens raised by Horie Poultry Farm ・Foie gras flan with Izu mandarin oranges, shiitake mushrooms, hazelnuts and black truffles ・3-year-old rare Amagi Benihime Amago trout raised by Shimoyama Fish Farm, cooked at low temperature with caviar and Chartreuse sauce ・Ravioli of Brittany lobster and mushrooms from the foot of Mt. Fuji, black truffles and bisque ・Izu deer "royal" ・A plate of aged fromage ・Freshly baked fondant au chocolat and homemade vanilla ice cream ・Hot drink after meal ・Small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any ingredients, please make a reservation or contact us in advance. *The images are for illustrative purposes only.

Menu example [From October 1st to November 30th] ・Amuse-bouche ・Pate croute made from carefully selected Amagi Shamo chickens raised by Horie Poultry Farm ・Low-temperature confit of rare 3-year-old Amagi Benihime Amago trout raised by Shimoyama Fish Farm, caviar and Chartreuse sauce ・Ravioli of Brittany lobster and mushrooms from the foot of Mt. Fuji, black truffle, bisque ・Roasted Hida beef loin, ceps and whole grain mustard sauce ・A plate of aged fromage ・Dessert ・Hot after-meal drink ・Small sweets [From December 1st, 2024] ・Amuse-bouche ・Pate croute The joy of winter, a gift from the forest ・Low-temperature confit of rare 3-year-old Amagi Benihime Amago trout raised by Shimoyama Fish Farm, caviar and Chartreuse sauce・British lobster and mushrooms from the foot of Mt. Fuji, herb ravioli, black truffle, bisque ・Hida beef loin and oysters with red wine sauce ・A plate of aged fromage ・Dessert ・Hot drink after the meal ・Small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any ingredients, please make a reservation or contact us in advance. *The image is for illustrative purposes only.

Sample menu [From October 1st to November 30th] ・Amuse-bouche ・Foie gras royale with Izu mandarin oranges, shiitake mushrooms, hazelnuts, and autumn truffles ・3-year-old rare Amagi Benihime Amago trout raised by Shimoyama Fish Farm, confited at low temperature, caviar, and Chartreuse sauce ・Scallops and Fujisusono pot bella sautéed in burnt butter, grenobloise ・Roasted sisteron lamb, green chili peppers, cumin seeds, and rosemary-scented glumolata ・Dessert ・Hot after-meal drink ・Small sweets [From December 1st, 2024] ・Amuse-bouche ・Foie gras royale with Izu mandarin oranges, shiitake mushrooms, hazelnuts, and black truffles ・3-year-old rare Amagi Benihime Amago trout raised by Shimoyama Fish Farm, confited at low temperature, caviar, and Chartreuse sauce・Sautéed scallops and mushrooms from the foot of Mt. Fuji with beurre noisette ・Roasted lamb with green chilli and cumin seeds, rosemary-scented gurmolata ・Dessert ・Hot after-meal drink ・Small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any ingredients, please make a reservation or contact us in advance. *The images are for illustrative purposes only.

Menu example: Today's potage soup, dish plate, grilled fish, fried shrimp, tartar sauce, chicken rice, hamburger steak, salad, steamed vegetables, homemade vanilla ice cream, orange juice

Menu example: Today's potage soup, dish plate, grilled fish, fried shrimp, tartar sauce, chicken rice, hamburger steak, salad, steamed vegetables, homemade vanilla ice cream, orange juice

■Size 4 (diameter 12 cm) for 2-3 people ¥3,630 (tax and service charge not included) *If you would like sizes 5 or 6, please contact us by phone.