[First layer] Homemade roast beef, macedoine salad, pork pate, pickled vegetables, and whole grain mustard. Duck Saikyo-yaki, taro and lotus root stewed in consommé. [Second layer] Marinated octopus and rape blossoms, "herring roe tossed", black bean and pumpkin cake, salé, stewed shrimp and olive marinade, foie gras terrine and chestnut kinton with Annou potatoes, cold crab meat and lily root flan, consommé jelly, scallops and chrysanthemum tossed in white sauce, yuzu scent, caviar rouge, salmon marinade and pickled salmon checkered roll with caviar, prosciutto and tomato caprese, pesto sauce. [Third layer] Strawberry millefeuille, chestnut cake, yuzu-flavored gateau au chocolat, red and white macarons, black sesame and matcha cake. [External] Braised chicken thigh and cabbage, suprise saucepan, 2 types of Echire butter.