<Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Main dish] Straw-roasted lamb with French cheese [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Pan-fried rockfish with firefly squid and green onion [Granite] Palate cleanser [Meat dish] Straw-roasted lamb with French cheese [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Roasted lobster with American sauce [Granite] Palate cleanser [Meat dish] Pan-fried Japanese black beef filet with truffle sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Roasted lobster with American sauce [Granite] Palate cleanser [Meat dish] Grilled branded Japanese black beef with seasonal vegetables [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Free drinks> ・Bottled beer, wine by the glass (red and white) ・Highballs, whiskey, and various cocktails (cassis/peach/Campari/gin/vodka) ・Soft drinks (orange, apple, oolong tea) <Sample menu> ■January 6th to February 28th■ [Small appetizer] Enjoy before the meal [Appetizer] Shrimp aspic, cauliflower mousse, salted caviar [Soup] Shogoin radish and Saikyo miso potage [Main dish] Roasted Ezo venison with seasonal vegetables [Dessert] Pistachio and lemon, glass of honey [Bread] [After-meal drinks] ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Main dish] Straw-roasted lamb Served with Française [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Free drinks> ・Bottled beer ・Wine by the glass (red and white) ・Whiskey, highballs, and various cocktails (cassis/peach/Campari/gin/vodka) ・Soft drinks (orange, apple, oolong tea) <Menu example> <Menu example> ■January 6th to February 28th■ [Small appetizer] Enjoy before the meal [Appetizer] Shrimp aspic, cauliflower mousse, salted caviar [Soup] Shogoin radish and Saikyo miso potage [Fish dish] Steamed red snapper, Fushimi ginjo sake emulsion [Granite] Palate cleanser [Meat dish] Roasted Ezo venison with seasonal vegetables [Dessert] Pistachio and lemon, glass of honey [Bread] [After-meal drink] ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade, citrus aroma Spring bean coulis and two kinds of caviar [Soup] New potato and broccoli potage with the aroma of bacon [Fish dish] Pan-fried rockfish with firefly squid and green onion [Granite] Palate cleanser [Meat dish] Straw-roasted lamb with French cheese [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab effiroche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Fish dish] White fish kadaif roll, summer vegetable tabbouleh, pickled plum condiment [Meat dish] Grilled Japanese black beef loin with red wine sauce, manganji pepper and lime quenelle [Dessert] Citrus kingyokukan with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example [Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab efiloche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Fish dish] Grilled tilefish with scales and Saikyo miso sauce [Meat dish] Pan-fried black-haired wagyu beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus jelly jelly served with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example [Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab efiloche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Hot appetizer] Eel latke and poached foie gras with five-spice powder aroma [Fish dish] Roasted lobster with American sauce [Meat dish] Poached black wagyu beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus jelly jelly served with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Free drinks> ・Bottled beer, wine by the glass (red and white) ・Highballs, whiskey, and various cocktails (cassis/peach/Campari/gin/vodka) ・Soft drinks (orange, apple, oolong tea) <Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring pea coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Pan-fried rockfish with firefly squid and long onion [Granita] Palate cleanser [Meat dish] Straw-roasted lamb with French cheese [Dessert] Pastry chef's special dessert [Bread] [After-meal drinks] *The menu may change depending on the availability of ingredients.

<Free drinks> ・Bottled beer, wine by the glass (red and white) ・Highballs, whiskey, and various cocktails (cassis/peach/Campari/gin/vodka) ・Soft drinks (orange, apple, oolong tea) <Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring pea coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Roasted lobster with American sauce [Granite] Palate cleanser [Meat dish] Pan-fried Japanese black beef filet with truffle sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drinks] *The menu may change depending on the availability of ingredients.

soup & bread

Soup, hamburger, dessert, bread

Appetizers, soups, hamburgers, desserts, bread

Appetizers, soups, fish dishes, hamburgers, desserts, bread