-1em Amuse-bouche -2em Appetizer -3em Risotto -4em Main -5em Dessert - Coffee or tea, petit fours, bread included

-1em Amuse-bouche -2em Appetizer -3em Risotto -4em Main -5em Dessert - Coffee or tea, petit fours, bread included

-1em Amuse-bouche -2em Appetizer -3em Risotto -4em Fish dish -5em Main dish -6em Dessert - Coffee or tea, petit fours, bread included

-1em Amuse-bouche -2em Appetizer -3em Risotto -4em Fish dish -5em Main dish -6em Dessert - Coffee or tea, petit fours, bread included

-1st DRAWING Palette Salad or Seasonal Vegetable Potage -2nd (※This is an example) A. Grilled Selected Pork B. Poached Fresh Fish of the Day C. Roasted Japanese Black Beef (+1,500) -3rd Bread or Rice ※Please order drinks separately

-1em Starter: Squid ink gougeres, squid rillettes, panipuri, fromage, white shrimp, caviar, brioche with Chinese ink butter -2em Appetizer: Apple and beetroot, foie gras, boudin noir -3em Potage: Kasumi crab flan, lily root potage, herb essence -4em Poisson: Grilled tilefish with scales, chijimi, spinach etoubée, tilefish jus and Shogoin turnip naage -5em Viande roasted duck with Apicius sauce, delicious now, with vegetables -6em Dessert: Christmas limited special dessert -7em Petit fours -pain, campagne beurre, honey and whipped butter

-1em Starter: Squid ink gougeres, squid rillettes, panipuri, fromage, white shrimp, caviar, brioche with Chinese ink butter -2em Appetizer: Apple and beetroot, foie gras, boudin noir -3em Potage: Kasumi crab flan, lily root potage, herb essence -4em Poisson: Grilled tilefish with scales, chijimi, spinach etoubée, tilefish jus and Shogoin turnip naage -5em Viande roasted duck with Apicius sauce, delicious now, with vegetables -6em Dessert: Christmas limited special dessert -7em Petit fours -pain, campagne beurre, honey and whipped butter

-1em　はじまり
・烏賊墨グジェール 烏賊のリエット
・パニプリ フロマージュ 白海老 キャビア
・唐墨バターのブリオッシュ
-2em　前菜
林檎とビーツ フォアグラ ブータンノワール
-3em　ポタージュ
香住蟹のフラン
百合根ポタージュ ハーブのエッセンス
-4em　ポワソン
甘鯛の鱗焼き　チヂミほうれん草のエチュベ
甘鯛のジュと聖護院蕪のナージュ仕立て
-5em　ヴィアンド
黒毛和牛サーロインの炭火焼き 雪室じゃがいものニョッキ
黒トリュフ ソースペリグー
-6em　デセール
クリスマス限定スペシャルデザート
-7em
プティフール
-pain
カンパーニュブール
はちみつホイップバター

-1em　はじまり
・烏賊墨グジェール 烏賊のリエット
・パニプリ フロマージュ 白海老 キャビア
・唐墨バターのブリオッシュ
-2em　前菜
林檎とビーツ フォアグラ ブータンノワール
-3em　ポタージュ
香住蟹のフラン
百合根ポタージュ ハーブのエッセンス
-4em　ポワソン
甘鯛の鱗焼き　チヂミほうれん草のエチュベ
甘鯛のジュと聖護院蕪のナージュ仕立て
-5em　ヴィアンド
黒毛和牛サーロインの炭火焼き 雪室じゃがいものニョッキ
黒トリュフ ソースペリグー
-6em　デセール
クリスマス限定スペシャルデザート
-7em
プティフール
-pain
カンパーニュブール
はちみつホイップバター

乾杯シャンパン付
-1em　アミューズ
-2em　前菜
-3em　リゾット
-4em　魚料理
-5em　メイン
-6em　デセール
-コーヒー or 紅茶、プティフール、パン付

Toast with champagne - 1em Starter: Squid ink gougeres, squid rillettes, panipuri, fromage, white shrimp, caviar, brioche with Chinese ink butter - 2em Appetizer: Apple and beetroot, foie gras, boudin noir - 3em Potage: Kasumi crab flan, lily root potage, herb essence - 4em Poisson: Grilled tilefish with scales, chijimi, spinach etoubée, tilefish jus and Shogoin turnip naage - 5em Viande: Charbroiled Japanese black beef sirloin, snow room potato gnocchi, black truffle sauce, Perigueux - 6em Dessert: Christmas limited special dessert - 7em Petit fours - pain, campagne beurre, honey and whipped butter

1st: DRAWING palette salad or seasonal vegetable potage 2nd: A. Roasted Wakayama Kumano pork with Japanese pepper sauce B. Poached fresh fish of the day in a saffron-scented soup of seasonal vegetables C. Roasted Japanese black beef jeux de boeuf (+1,500) 3rd: Bread or rice 4th: Coffee or tea (weekdays only) Please choose your menu on the day.

1st: DRAWING palette salad or seasonal vegetable potage 2nd: A. Roasted Wakayama Kumano pork with Japanese pepper sauce B. Poached fresh fish of the day in a saffron-scented soup of seasonal vegetables C. Roasted Japanese black beef jeux de boeuf (+1,500) 3rd: Bread or rice 4th: Coffee or tea (weekdays only) Please choose your menu on the day.

Toast: Please choose a sparkling or non-alcoholic drink1st: DRAWING palette salad or seasonal vegetable potage2nd: A. Roasted Wakayama Kumano pork with Japanese pepper sauceB. Poached fresh fish of the day in a saffron-scented seasonal vegetable soupC. Roast Japanese black beef jeux de boeuf (+1,500)3rd: Bread or rice4th: Mini dessert5th: Coffee or teaPlease choose your menu on the day.

The menu has changed to Wakayama Terroir from September 2, 2024. Amuse-bouche: Mushroom potage, plum flakes, and Japanese pepper oil. Appetizer: Kumano beef and black bean terrine with Kishu umeboshi and green mustard sauce. Pasta: Kishu game navarin and snow-house potato gnocchi. Main: Kumano pork roast with Japanese pepper sauce. Dessert: Milk pudding made with non-homogenized milk, Arita mandarin sauce, miso financier. Comes with coffee or tea and bread. *The menu may change depending on the availability of supplies. Please note.

The menu has changed to Awaji Island Terroir from September 2, 2024. Amuse-bouche: Mushroom potage, plum flakes, and Japanese pepper oil. Appetizer: Kumano beef and black bean terrine with Kishu umeboshi and green mustard sauce. Pasta: Kishu game navarin, snow-house potato gnocchi. Fish: Today's fresh fish poached in a soup of seasonal mushrooms with a saffron aroma. Main: Roasted Japanese black beef with sauce and jeux de boeuf. Dessert: Milk pudding made with non-homogenized milk, Arita mandarin sauce, miso financier. Comes with coffee or tea and bread. *The menu may change depending on the availability of stock. Please note.

The menu has changed to Wakayama Terroir from September 2, 2024. Amuse-bouche: Mushroom potage, plum flakes, and Japanese pepper oil. Appetizer: Kumano beef and black bean terrine with Kishu pickled plum and green mustard sauce. Pasta: Kishu game navarin and snow-house potato gnocchi. Main: Kumano pork roast with Japanese pepper sauce. Dessert: Milk pudding made with non-homogenized milk, Arita mandarin sauce, miso financier. Comes with coffee or tea and bread. *The menu may change depending on the availability of supplies. Please note.

The menu has changed to Awaji Island Terroir from September 2, 2024. Amuse-bouche: Mushroom potage, plum flakes, and Japanese pepper oil. Appetizer: Kumano beef and black bean terrine with Kishu umeboshi and green mustard sauce. Pasta: Kishu game navarin, snow-house potato gnocchi. Fish: Today's fresh fish poached in a soup of seasonal mushrooms with a saffron aroma. Main: Roasted Japanese black beef with sauce and jeux de boeuf. Dessert: Milk pudding made with non-homogenized milk, Arita mandarin sauce, miso financier. Comes with coffee or tea and bread. *The menu may change depending on the availability of stock. Please note.

The menu has changed to Wakayama Terroir from September 2, 2024. Amuse-bouche: Mushroom potage, plum flakes, and Japanese pepper oil. Appetizer: Kumano beef and black bean terrine with Kishu pickled plum and green mustard sauce. Pasta: Kishu game navarin and snow-house potato gnocchi. Main: Kumano pork roast with Japanese pepper sauce. Dessert: Milk pudding made with non-homogenized milk, Arita mandarin sauce, miso financier. Comes with coffee or tea and bread. *The menu may change depending on the availability of supplies. Please note.

The menu has changed to Awaji Island Terroir from September 2, 2024. Amuse-bouche: Mushroom potage, plum flakes, and Japanese pepper oil. Appetizer: Kumano beef and black bean terrine with Kishu umeboshi and green mustard sauce. Pasta: Kishu game navarin, snow-house potato gnocchi. Fish: Today's fresh fish poached in a soup of seasonal mushrooms with a saffron aroma. Main: Roasted Japanese black beef with sauce and jeux de boeuf. Dessert: Milk pudding made with non-homogenized milk, Arita mandarin sauce, miso financier. Comes with coffee or tea and bread. *The menu may change depending on the availability of stock. Please note.

Anniversary Course - Two Drinks - ■Aperitif■ Champagne by the glass or non-alcoholic sparkling wine (1 additional drink of white wine, red wine, non-alcoholic wine, etc.) ■Aperitif■ Champagne by the glass or non-alcoholic sparkling wine (1 additional drink of white wine, red wine, non-alcoholic wine, etc.) ■Amuse-bouche■ Today's amuse-bouche■ Appetizer■ Tuna and beetroot tartare from Wakayama Prefecture Avocado terrine with plum paste and beetroot sauce■Hot dish■ Kishu wild boar ravioli from Wakayama Prefecture Maitake mushroom consommé■Fish■ Scale-grilled Kishu tilefish from Wakayama Prefecture Fermented tomato herb■Main■ Charbroiled Kumano beef from Wakayama Prefecture Wrapped in the aroma of autumn■Avant-dessert■ Non-homogenized milk gelato with Japanese pepper from Wakayama Prefecture■Grande-dessert■ Wakayama Prefecture Delicious fruit chiboust bread and tea included. *This is an example course. It may change depending on the availability of ingredients. Thank you for your understanding. *Customers who book this course will receive a free message plate. Please write your message.

■ Amuse-bouche ■ Today's amuse-bouche ■ Appetizer ■ Combination of scallops and winter turnip from Miyagi Prefecture with shiso crema ■ Fish ■ Monkfish and mussels from Miyagi Prefecture in a saffron-flavored soup ■ Main ■ Char-grilled pure Date red pork from Miyagi Prefecture with mellow ZAO cheese and sauce jus de veau ■ Avant-dessert ■ Crispy sandwich with zunda from Miyagi Prefecture ■ Grande dessert ■ Light gateau fromage bread made with strawberries and Zao cheese from Miyagi Prefecture, served with tea

■ Amuse-bouche ■ Today's amuse-bouche ■ 1em ■ Caprese with Zao mozzarella from Miyagi Prefecture ■ 2em ■ Miyagi Prefecture Zao duck terrine with herbs, beets and apple chutney ■ 3em ■ Miyagi Prefecture Miura Farm's celery, mushroom milt and Jerusalem artichoke puree, buckwheat flour galette ■ 4em ■ Miyagi Prefecture monkfish and mussels in a saffron-scented soup ■ 5em ■ Roasted herbal beef with Kesennuma aged oysters and red wine sauce ■ 6em ■ Miyagi Prefecture Zunda crispy sandwich ■ 7em ■ Light gateau fromage bread made with strawberries and Zao cheese from Miyagi Prefecture, served with herbal tea

■ Amuse-bouche ■ Today's amuse-bouche■ Appetizer ■ Grilled Wakayama-produced bigfin reef squid with mushrooms, finger lime, Nasu puree, fresh Japanese pepper and parsley coulis■ Fish ■ Wakayama-produced Kishu tilefish scale grilled with fermented tomato and herbs■ Main ■ Wakayama-produced plum composition with truffle sauce■ Avant-dessert■ Wakayama-produced Japanese pepper non-homogenized milk gelato■ Grande dessert■ Wakayama-produced Chiboust bread with delicious fruits of the moment, served with tea

■ Amuse-bouche ■ Today's amuse-bouche■ Appetizer ■ Wakayama Prefecture tuna and beetroot tartare, avocado terrine with pickled plum and beetroot sauce■ Hot dish ■ Wakayama Prefecture Kishu wild boar ravioli, Maitake mushroom consommé■ Fish ■ Wakayama Prefecture Kishu tilefish scale grilled with fermented tomato herbs■ Main ■ Wakayama Prefecture charcoal-grilled Kumano beef wrapped in the aroma of autumn■ Avant-de-ssert■ Wakayama Prefecture Japanese pepper non-homogenized milk gelato■ Grand dessert■ Wakayama Prefecture delicious fruit chiboust bread, served with tea

記念日コース

■アペリティフ■
グラスシャンパン　or ノンアルコールスパークリング

■　アミューズ　■
本日のアミューズ

■　1em　■
宮城県産 蔵王モッツァレラのカプレーゼ

■　2em　■
宮城県産 蔵王鴨のテリーヌ　ハーブとビーツ　林檎のチャツネ

■　3em　■
宮城県産 三浦農園さんの芹と茸
白子と菊芋ピュレ　蕎麦粉のガレット

■　4em　■　
宮城県産 鮟鱇とムール貝　サフラン香るスープ仕立て

■　5em　■
漢方牛のロティ　気仙沼熟成牡蠣と赤ワインのソース

■　6em　■
宮城県産 ずんだのクリスピーサンド

■　7em　■
宮城県産　苺と蔵王チーズを使用した軽やかなガトーフロマージュ

パン、ハーブティー付

※こちらのコースは一例です。仕入れ状況等で変更の場合がございます。ご了承ください。

※こちらのコースをご予約頂いたお客様には無料でメッセージプレートを別途ご用意致します。
メッセージをご記載くださいませ。

Course contents (This is an example, subject to change depending on the availability of ingredients.) ・Assorted prosciutto and salami ・Organic vegetable leaf salad ・French fries (cheese and truffle flavor) ・Chef's choice risotto ・Fresh fish of the day, prepared on the day ・Roast pork of selected domestic brands with seasonal vegetables

Course contents (This is an example, as it may change depending on the availability of ingredients.) ・Assorted prosciutto and salami ・Organic vegetable leaf salad ・French fries (cheese and truffle flavored) ・Chef's choice risotto ・Fresh fish of the day, prepared that day ・Roasted domestic beef with seasonal vegetables ・Two desserts recommended by the patissier of the day

Course contents (This is an example, as it may change depending on the availability of ingredients.) ・Sparkling wine for a toast (can be changed to non-alcoholic) ・Assorted prosciutto and salami ・Organic vegetable leaf salad ・French fries (cheese and truffle flavored) ・Chef's choice risotto ・Fresh fish of the day, prepared that day ・Roasted domestic beef with seasonal vegetables ・Two desserts recommended by the pastry chef of the day