<Amuse-bouche>
Tuna, caviar, sea urchin, lily root

<Hors-d oeuvre froid>
Tartare of bigfin reef squid and turnip, with scallop mousse.

<Hors-d oeuvre chaud>
Volvan with spiny lobster, saffron sauce.

<Poisson>
Sauté red bream, sauce of canola flower, with Chinese cabbage and chorizo.

<Viande>
Roasted local duck, green onion, pain d’ épices.　

<Dessert>
Mousse of chocolate, raspberry sherbet, blueberry’s steamed bread.

Coffee and Mignardises

＊Please let us know in advance if you have any food allergies.
＊The displayed price includes tax and service charge (10%).

<Amuse-bouche>
Tuna, caviar, sea urchin, lily root

<Hors-d oeuvre froid>
Tartare of bigfin reef squid and turnip, with scallop mousse.

<Hors-d oeuvre chaud>
Volvan with spiny lobster, saffron sauce.

<Poisson>
Sauté red bream, sauce of canola flower, with Chinese cabbage and chorizo.

<Viande>
Roasted local duck, green onion, pain d’ épices.　

<Dessert>
Mousse of chocolate, raspberry sherbet, blueberry’s steamed bread.

Coffee and Mignardises

＊Please let us know in advance if you have any food allergies.
＊The displayed price includes tax and service charge (10%).

<Amuse-bouche>
・Tuna, caviar.
・Sea urchin, lily root.
・Crab, cauliflower.

<Hors-d oeuvre froid>
Tartare of bigfin reef squid and turnip, with scallop mousse.

<Hors-d oeuvre chaud>
Roasted spiny lobster, spinach, consomme of lobster.

<Poisson>
Fried sole and snow aged potato, sauce beurre blanc.

<Viande>
Charcoal-grilled Dandosankogen beef, green onion, pain d’ épices.

<Pre-Dessert>
Frozen oranges, with granite of champagne.

<Grand-Dessert>
Paris Brest with hazelnut cream, pistachio sherbet.

Coffee and Mignardises

＊Please let us know in advance if you have any food allergies.
＊The displayed price includes tax and service charge (10%).

<Amuse-bouche>
・Tuna, caviar.
・Sea urchin, lily root.
・Crab, cauliflower.

<Hors-d oeuvre froid>
Tartare of bigfin reef squid and turnip, with scallop mousse.

<Hors-d oeuvre chaud>
Roasted spiny lobster, spinach, consomme of lobster.

<Poisson>
Fried sole and snow aged potato, sauce beurre blanc.

<Viande>
Charcoal-grilled Dandosankogen beef, green onion, pain d’ épices.

<Pre-Dessert>
Frozen oranges, with granite of champagne.

<Grand-Dessert>
Paris Brest with hazelnut cream, pistachio sherbet.

Coffee and Mignardises

＊Please let us know in advance if you have any food allergies.
＊The displayed price includes tax and service charge (10%).

<Amuse-bouche>
Tuna, caviar, sea urchin, lily root

<Hors-d oeuvre froid>
Tartare of bigfin reef squid and turnip, with scallop mousse.

<Hors-d oeuvre chaud>
Volvan with spiny lobster, saffron sauce.

<Poisson>
Sauté red bream, sauce of canola flower, with Chinese cabbage and chorizo.

<Viande>
Roasted local duck, green onion, pain d’ épices.　

<Dessert>
Mousse of chocolate, raspberry sherbet, blueberry’s steamed bread.

Coffee and Mignardises

＊Please let us know in advance if you have any food allergies.
＊The displayed price includes tax and service charge (10%).

<Amuse-bouche>
Tuna, caviar, sea urchin, lily root

<Hors-d oeuvre froid>
Tartare of bigfin reef squid and turnip, with scallop mousse.

<Hors-d oeuvre chaud>
Volvan with spiny lobster, saffron sauce.

<Poisson>
Sauté red bream, sauce of canola flower, with Chinese cabbage and chorizo.

<Viande>
Roasted local duck, green onion, pain d’ épices.　

<Dessert>
Mousse of chocolate, raspberry sherbet, blueberry’s steamed bread.

Coffee and Mignardises

＊Please let us know in advance if you have any food allergies.
＊The displayed price includes tax and service charge (10%).

<Amuse-bouche>
・Tuna, caviar.
・Sea urchin, lily root.
・Crab, cauliflower.

<Hors-d oeuvre froid>
Tartare of bigfin reef squid and turnip, with scallop mousse.

<Hors-d oeuvre chaud>
Roasted spiny lobster, spinach, consomme of lobster.

<Poisson>
Fried sole and snow aged potato, sauce beurre blanc.

<Viande>
Charcoal-grilled Dandosankogen beef, green onion, pain d’ épices.

<Pre-Dessert>
Frozen oranges, with granite of champagne.

<Grand-Dessert>
Paris Brest with hazelnut cream, pistachio sherbet.

Coffee and Mignardises

＊Please let us know in advance if you have any food allergies.
＊The displayed price includes tax and service charge (10%).

<Amuse-bouche>
・Tuna, caviar.
・Sea urchin, lily root.
・Crab, cauliflower.

<Hors-d oeuvre froid>
Tartare of bigfin reef squid and turnip, with scallop mousse.

<Hors-d oeuvre chaud>
Roasted spiny lobster, spinach, consomme of lobster.

<Poisson>
Fried sole and snow aged potato, sauce beurre blanc.

<Viande>
Charcoal-grilled Dandosankogen beef, green onion, pain d’ épices.

<Pre-Dessert>
Frozen oranges, with granite of champagne.

<Grand-Dessert>
Paris Brest with hazelnut cream, pistachio sherbet.

Coffee and Mignardises

＊Please let us know in advance if you have any food allergies.
＊The displayed price includes tax and service charge (10%).

<Amuse-bouche>
Tuna, caviar, sea urchin, lily root

<Hors-d oeuvre froid>
Tartare of bigfin reef squid and turnip, with scallop mousse.

<Hors-d oeuvre chaud>
Volvan with spiny lobster, saffron sauce.

<Poisson>
Sauté red bream, sauce of canola flower, with Chinese cabbage and chorizo.

<Viande>
Roasted local duck, green onion, pain d’ épices.　

<Dessert>
Mousse of chocolate, raspberry sherbet, blueberry’s steamed bread.

Coffee and Mignardises

＊Please let us know in advance if you have any food allergies.
＊The displayed price includes tax and service charge (10%).

<Amuse-bouche>
・Tuna, caviar.
・Sea urchin, lily root.
・Crab, cauliflower.

<Hors-d oeuvre froid>
Tartare of bigfin reef squid and turnip, with scallop mousse.

<Hors-d oeuvre chaud>
Roasted spiny lobster, spinach, consomme of lobster.

<Poisson>
Fried sole and snow aged potato, sauce beurre blanc.

<Viande>
Charcoal-grilled Dandosankogen beef, green onion, pain d’ épices.

<Pre-Dessert>
Frozen oranges, with granite of champagne.

<Grand-Dessert>
Paris Brest with hazelnut cream, pistachio sherbet.

Coffee and Mignardises

＊Please let us know in advance if you have any food allergies.
＊The displayed price includes tax and service charge (10%).

<Amuse-bouche>
Tuna, caviar, sea urchin, lily root

<Hors-d oeuvre froid>
Tartare of bigfin reef squid and turnip, with scallop mousse.

<Hors-d oeuvre chaud>
Volvan with spiny lobster, saffron sauce.

<Poisson>
Sauté red bream, sauce of canola flower, with Chinese cabbage and chorizo.

<Viande>
Roasted local duck, green onion, pain d’ épices.　

<Dessert>
Mousse of chocolate, raspberry sherbet, blueberry’s steamed bread.

Coffee and Mignardises

＊Please let us know in advance if you have any food allergies.
＊The displayed price includes tax and service charge (10%).

<Amuse-bouche>
・Tuna, caviar.
・Sea urchin, lily root.
・Crab, cauliflower.

<Hors-d oeuvre froid>
Tartare of bigfin reef squid and turnip, with scallop mousse.

<Hors-d oeuvre chaud>
Roasted spiny lobster, spinach, consomme of lobster.

<Poisson>
Fried sole and snow aged potato, sauce beurre blanc.

<Viande>
Charcoal-grilled Dandosankogen beef, green onion, pain d’ épices.

<Pre-Dessert>
Frozen oranges, with granite of champagne.

<Grand-Dessert>
Paris Brest with hazelnut cream, pistachio sherbet.

Coffee and Mignardises

＊Please let us know in advance if you have any food allergies.
＊The displayed price includes tax and service charge (10%).

Friday, September 6, 2024-Wednesday, November 13, 2024

＜Hors-d oeuvre froid＞
Tartare of seasonal sea bream, tomato with almond espuma.　

＜Poisson＞
Roasted spanish mackerel with snow aged potato, arugula.

＜Viande＞
Roasted local duck, stuffed eggplant with duck, fig.

＜Dessert＞
Pear variation, with chiboust cream and Wasabi sherbet.

Coffee and small sweets



Thursday, November 14, 2024-

＜Hors-d oeuvre froid＞
Local salmon confit, beetroot, tomato jelly

＜Poisson＞
Pan-fried grouper, Masurao spinach, lentils, consommé sauce

＜Viande＞
Roasted guinea fowl, local carrot, jerusalem artichoke croquette

＜Dessert＞
Strawberry, Matcha sponge, espuma of almond

Coffee and small sweets

＊Please let us know in advance if you have any food allergies.
＊Prices include tax. A 10% service charge will be charged separately.
＊We cannot accept seating requests. (Please read "Information from the restaurant")

Friday, September 6, 2024-Wednesday, November 13, 2024

＜Petit Sale＞
Chestnut cream and soybean flour puff.

＜Hors-d oeuvre froid＞
Terrine of sword fish and seasonal eggplant,
With celeriac, bulgur.

＜Poisson＞
Straw roasted bonito, paprika and Indian spinach,
with balsamic sauce.

＜Viande＞
Charcoal-grilled of Dandosankogen beef,
With local pumpkin dauphinois, sherry sauce.

＜Dessert＞
Variation of grapes, with local rose, cream cheese and crumble.

coffee and small sweets


Thursday, November 14, 2024-

＜Petit Sale＞
Burdock cream and puff of cumin.

＜Hors-d oeuvre froid＞
Local salmon confit, beetroot, tomato jelly

＜Poisson＞
Gratin of Fugu and milt, crown daisy

＜Viande＞
Charcoal-grilled Dandosankogen beef, variation of local mushrooms

＜Dessert＞
Strawberry, Matcha sponge, espuma of almond

coffee and small sweets

＊Please let us know in advance if you have any allergies to ingredients.
＊Prices include tax. A 10% service charge will be charged separately.
＊We cannot accept requests for seating. (Please read "Information from the restaurant")

Friday, September 6, 2024-

＜Petit Sale＞
Chestnut cream and soybean flour puff.

＜Amuse-bouche＞
Tomato, turnip with almond espuma.

＜Hors-d oeuvre chaud＞
Buckwheat dumpling, variation of mushrooms, Yuzu-kosho.

＜Hors-d oeuvre chaud＞
Variation of snow aged potato soup and gnocchi, with herb oil.

＜Plat＞
Organically produced vegetables
Feel the difference, in aroma, texture, and temperature.

＜Dessert＞
Miyazakien roasted green tea, tofu, coconut, fair trade chocolate

＜Mignardises＞
Fresh fruit


＊Reservations must be made at least 3 days in advance.
＊Please let us know in advance if you have any food allergies.
＊Prices include tax. A 10% service charge will be charged separately.
＊We cannot accept seating requests. (Please read "Notice from the restaurant")

Friday, September 6, 2024-Wednesday, November 13, 2024

<Petit Sale>
Chestnut cream and soybean flour puff.

<Hors-d oeuvre froid>
Tartare of seasonal sea bream, tomato with almond espuma.

<Hors-d oeuvre chaud>
(VEGAN) Buckwheat dumpling, variation of mushrooms, Yuzu-kosho.

<Poisson>
Roasted spanish mackerel with snow aged potato, arugula.

<Viande>
Charcoal-grilled sirloin of Dandosankogen beef,
With local pumpkin dauphinois.

<Dessert>
Pear variation, with chiboust cream and Wasabi sherbet.

Coffee and Mignardises



Thursday, November 14, 2024-

<Petit Sale>
Burdock cream and puff of cumin.

<Hors-d oeuvre froid>
Local salmon confit, beetroot, tomato jelly

<Hors-d oeuvre chaud>
(VEGAN) Celeriac, lily bulb with remoulade sauce, hibiscus jelly

<Poisson>
Pan-fried grouper, Masurao spinach, lentils, consommé sauce

<Viande>
Charcoal-grilled Dandosankogen beef, variation of local mushrooms

<Dessert>
Strawberry, Matcha sponge, espuma of almond

Coffee and Mignardises


＊Please let us know in advance if you have any allergies to ingredients.
＊This discount plan is only available for online reservations made through TableCheck.
＊Prices include tax. A 10% service charge will be charged separately.
＊We cannot accept seating requests. (Please read "Information from the restaurant")

Friday, September 6, 2024-Wednesday, November 13, 2024

<Petit Sale>
Chestnut cream and soybean flour puff.

<Hors-d oeuvre froid>
Tartare of seasonal sea bream, tomato with almond espuma.

<Hors-d oeuvre chaud>
(VEGAN) Buckwheat dumpling, variation of mushrooms, Yuzu-kosho.

<Poisson>
Roasted spanish mackerel with snow aged potato, arugula.

<Viande>
Charcoal-grilled sirloin of Dandosankogen beef,
With local pumpkin dauphinois.

<Dessert>
Pear variation, with chiboust cream and Wasabi sherbet.

Coffee and Mignardises



Thursday, November 14, 2024-

<Petit Sale>
Burdock cream and puff of cumin.

<Hors-d oeuvre froid>
Local salmon confit, beetroot, tomato jelly

<Hors-d oeuvre chaud>
(VEGAN) Celeriac, lily bulb with remoulade sauce, hibiscus jelly

<Poisson>
Pan-fried grouper, Masurao spinach, lentils, consommé sauce

<Viande>
Charcoal-grilled Dandosankogen beef, variation of local mushrooms

<Dessert>
Strawberry, Matcha sponge, espuma of almond

Coffee and Mignardises



＊Please let us know in advance if you have any allergies to ingredients.
＊This discount plan is only available for online reservations from TableCheck.
＊Prices include tax. A 10% service charge will be charged separately.
＊We cannot accept seating requests. (Please read the "Information from the restaurant")
＊The menu is the same as "Shunkei no Bi."
＊The anniversary lunch course will include a garden admission ticket.
＊Non-alcoholic sparkling wine will be provided for those who do not enjoy alcohol.

Friday, September 6, 2024-Wednesday, November 13, 2024

＜Petit Sale＞
Chestnut cream and soybean flour puff.

＜Amuse-bouche＞
Pâté of local duck and soft leek, with plum.

＜Hors-d oeuvre froid＞
Terrine of sword fish and seasonal eggplant, with celeriac, bulgur.

＜Hors-d oeuvre chaud＞
Galatine of rabbit and soft-shelled turtle, with lotus root, gingko nut.
　
＜Poisson＞
Roasted spanish mackerel with snow aged potato, arugula.

＜Viande＞
Charcoal-grilled of Dandosankogen beef,
With local pumpkin dauphinois.

＜Dessert＞
Pear variation, with chiboust cream and Wasabi sherbet.

Coffee and Mignardises



Thursday, November 14, 2024-

＜Petit Sale＞
Burdock cream and puff of cumin.

＜Amuse-bouche＞
Foie gras and mandarin orange jelly sheet

＜Hors-d oeuvre froid＞
Local salmon confit, beetroot, tomato jelly

＜Hors-d oeuvre chaud＞
Spiny lobster, local green onion with pie
　
＜Poisson＞
Pan-fried grouper, Masurao spinach, lentils, consommé sauce

＜Viande＞
Charcoal-grilled Dandosankogen beef, variation of local mushrooms

＜Dessert＞
Strawberry, Matcha sponge, espuma of almond

Coffee and Mignardises


＊Please let us know in advance if you have any food allergies.
＊This discount plan is only available for online reservations from TableCheck.
＊Prices include tax. A 10% service charge will be charged separately.
＊We cannot accept seating requests. (Please read "Information from the restaurant")

Friday, September 6, 2024-

＜Petit Sale＞
Chestnut cream and soybean flour puff.

＜Amuse-bouche＞
Tomato, turnip with almond espuma.

＜Hors-d oeuvre chaud＞
Buckwheat dumpling, variation of mushrooms, Yuzu-kosho.

＜Hors-d oeuvre chaud＞
Variation of snow aged potato soup and gnocchi, with herb oil.

＜Plat＞
Organically produced vegetables
Feel the difference, in aroma, texture, and temperature.

＜Dessert＞
Miyazakien roasted green tea, tofu, coconut, fair trade chocolate

＜Mignardises＞
Fresh fruit


＊Reservations must be made at least 3 days in advance.
＊Please let us know in advance if you have any food allergies.
＊Prices include tax. A 10% service charge will be charged separately.
＊We cannot accept seating requests. (Please read "Notice from the restaurant")

Friday, September 6, 2024-Wednesday, November 13, 2024

<Petit Sale>
Chestnut cream and soybean flour puff.

<Amuse-bouche>
Pâté of local duck and soft leek, with plum.

<Hors-d oeuvre froid>
Terrine of sword fish and seasonal eggplant,
With celeriac, bulgur.
　
<Hors-d oeuvre chaud>
Galatine of rabbit and soft-shelled turtle, with lotus root, gingko nut.

<Poisson>
Straw roasted bonito, paprika and Indian spinach,
with balsamic sauce.

<Viande>
Charcoal-grilled of Dandosankogen beef,
With local pumpkin dauphinois, sherry sauce.

<Dessert>
Variation of grapes, with local rose, cream cheese and crumble.

Coffee and Mignardises


Thursday, November 14, 2024-

<Petit Sale>
Burdock cream and puff of cumin.

<Amuse-bouche>
Foie gras and mandarin orange jelly sheet

<Hors-d oeuvre froid>
Local salmon confit, beetroot, tomato jelly
　
<Hors-d oeuvre chaud>
Spiny lobster, local green onion with pie

<Poisson>
Gratin of Fugu and milt, crown daisy

<Viande>
Charcoal-grilled Dandosankogen beef, variation of local mushrooms

<Dessert>
Strawberry, Matcha sponge, espuma of almond

Coffee and Mignardises


＊Please let us know in advance if you have any food allergies.
＊This discount plan is only available for online reservations from TableCheck.
＊Prices include tax. A 10% service charge will be charged separately.
＊We cannot accept seating requests. (Please read "Information from the restaurant")

Friday, September 6, 2024-Wednesday, November 13, 2024

<Petit Sale>
Chestnut cream and soybean flour puff.

<3 kind of Amuse-bouche>
・Pâté of local duck and soft leek, with plum.
・Crab and carrot, biscuit sandwich
・Eel and KAKI, black rice chips.

<Hors-d oeuvre froid>
Terrine of sword fish and seasonal eggplant, with celeriac, bulgur.

<Hors-d oeuvre froid>
(Vegan) Buckwheat dumpling, variation of mushrooms, Yuzu-kosho

<Hors-d oeuvre chaud>
Galatine of rabbit and soft-shelled turtle, with lotus root, gingko nut.

<Poisson>
Straw roasted bonito, paprika and Indian spinach, with balsamic sauce.

<Viande>
Charcoal-grilled of Dandosankogen beef, with local pumpkin dauphinois.

<Dessert>
Variation of grapes, with local rose, cream cheese and crumble.

Coffee and Mignardises


Thursday, November 14, 2024-

<Petit Sale>
Burdock cream and puff of cumin.

<3 kind of Amuse-bouche>
・Foie gras and mandarin orange jelly sheet
・Pani Puri with cuttlefish
・Soup of soft shell turtle and lotus root

<Hors-d oeuvre froid>
Local salmon confit, beetroot, tomato jelly

<Hors-d oeuvre chaud>
(Vegan) Celeriac, lily bulb with remoulade sauce, hibiscus jelly

<Hors-d oeuvre chaud>
Spiny lobster, local green onion with pie

<Poisson>
Gratin of Fugu and milt, crown daisy

<Viande>
Charcoal-grilled Dandosankogen beef, variation of local mushrooms

<Dessert>
Strawberry, Matcha sponge, espuma of almond

Coffee and Mignardises


＊Please let us know in advance if you have any food allergies.
＊This discount plan is only available for online reservations made through TableCheck.
＊Prices include tax. A 10% service charge will be charged separately.
＊We cannot accept seating requests. (Please read the "Information from the Restaurant" section.)

Friday, September 6, 2024-Wednesday, November 13, 2024

<Petit Sale>
Chestnut cream and soybean flour puff.

<3 kind of Amuse-bouche>
・Pâté of local duck and soft leek, with plum.
・Crab and carrot, biscuit sandwich
・Eel and KAKI, black rice chips.

<Hors-d oeuvre froid>
Terrine of sword fish and seasonal eggplant, with celeriac, bulgur.

<Hors-d oeuvre froid>
(Vegan) Buckwheat dumpling, variation of mushrooms, Yuzu-kosho

<Hors-d oeuvre chaud>
Galatine of rabbit and soft-shelled turtle, with lotus root, gingko nut.

<Poisson>
Straw roasted bonito, paprika and Indian spinach, with balsamic sauce.

<Viande>
Charcoal-grilled of Dandosankogen beef, with local pumpkin dauphinois.

<Dessert>
Variation of grapes, with local rose, cream cheese and crumble.

Coffee and Mignardises


Thursday, November 14, 2024-

<Petit Sale>
Burdock cream and puff of cumin.

<3 kind of Amuse-bouche>
・Foie gras and mandarin orange jelly sheet
・Pani Puri with cuttlefish
・Soup of soft shell turtle and lotus root

<Hors-d oeuvre froid>
Local salmon confit, beetroot, tomato jelly

<Hors-d oeuvre chaud>
(Vegan) Celeriac, lily bulb with remoulade sauce, hibiscus jelly

<Hors-d oeuvre chaud>
Spiny lobster, local green onion with pie

<Poisson>
Gratin of Fugu and milt, crown daisy

<Viande>
Charcoal-grilled Dandosankogen beef, variation of local mushrooms

<Dessert>
Strawberry, Matcha sponge, espuma of almond

Coffee and Mignardises


＊Please let us know in advance if you have any food allergies.
＊This discount plan is only available for online reservations made through TableCheck.
＊Prices include tax. A 10% service charge will be charged separately.
＊We cannot accept seating requests. (Please read the "Information from the Restaurant" section.)

■ Example of course contents ■
Pre-meal delights

3 amuse items

Cold appetizer

Hot appetizer

Crustacean

dish Fish

dish Meat

dish Dessert

Small sweets

After-meal drink


＊Please let us know in advance if you have any food allergies.
＊Price includes tax. A 10% service charge will be charged separately.
＊We cannot accept requests for seats. (Please read "Notice from the store")
＊We will prepare carefully selected ingredients at that time, so please look forward to the contents until the day of the event.

This is a special course with a total of 7 dishes that you can enjoy using carefully selected seasonal ingredients.

■Course contents

Pre-meal

Cold appetizers

Warm appetizers 1

Hot appetizers 2

Fish dishes

Meat dishes

Desserts

Small sweets

Drinks after the meal


＊Prices include tax. A 10% service charge will be charged separately.
＊Please check the [Terms of Use] below.

This is a special course with a total of 7 dishes that you can enjoy using carefully selected seasonal ingredients.

■Course contents

Pre-meal

cold appetizers

Hot appetizers

Ise lobster

Fish dishes

Meat dishes

Desserts

Small sweets

Drinks after the meal


＊Prices include tax. A 10% service charge will be charged separately.
＊Please check the [Terms of Use] below.
＊Depending on the purchasing situation, the lobster may be changed from lobster to lobster.