-Sea scallops, broccoli and fennel, black truffle
-Tai in the fireplace, radicchio
-Grilled Wagyu beef, seasonal vegetables
-Chestnut and blackcurrant Christmas composition

*Please note that the course content is currently under consideration and is subject to change. Please understand in advance.

– Steamed Ezo awabi, barigoule-style vegetables and bottarga
– Delicate lobster bisque
– Kue with caviar, truffled celeriac, hazelnut and delicate consommé
– Beef tenderloin on the embers, green tomatoes, truffled winter vegetables
– Citrus from Wakayama
– Chestnut and blackcurrant Christmas composition
– Coffee or tea

starter, main course, dessert, coffee or tea

Kamasu on the embers, tender turnip and leeks, grape
Gourd and quince, delicate nonnat omelet
Duck breast, celeriac and pear, anchovy and walnut sauce
ーー
Katsuo, two way seasonal mushrooms
Wild salmon, seasonal vegetables, herb cooking jus
Pork, tender apple and grilled treviso
Local beef, potatoes and beetroots, reduced red wine
Mr Kyukou Tanaka beef from Kobe, tender vegetables（suppl.¥ 18,700）
ーー
Rum baba
Chocolate from Alain Ducasse Manufacture in Tokyo, light cream and cocoa nib praline, coffee ice cream
Coconut and black lemon composition

starter / main course / dessert

Glazed unagi, winter melon and cabbage, shaved autumn truffle
Menuke, two way artichokes
Poached maguro, seasonal mushrooms, some other in a marmelade
Spiny lobster on the embers, tender turnips and leeks, grape

Ezo awabi, ceps cooked in a chestnut tree leaf
Matsukawa karei, vegetables from Kamakura market, cooking jus with nori seaweed
Suzuki, tender eggplant and tomato, gold caviar
Blue lobster, herb printed pasta leaves, seasonal vegetables, coral sauce（suppl.¥ 3,300）
Ezoshika, fennel, celery and baked apple, rocket and Piedmont hazelnut pesto
Veal, red gourd and walnut, quince
Beef from Kumamoto, beetroot and celeriac, vegetal broth
Mr Kyukou Tanaka beef from Kobe, beetroot and celeriac, vegetal broth（suppl.¥ 18,700）

Selection of French cheeses（suppl. ¥ 3,900）

Rum baba
Chocolate from Alain Ducasse Manufacture in Tokyo, light cream and cocoa nib praline, coffee ice cream
Muscat grape, delicate vin jaune cream, sunflower seed shortbread
Pear and bergamot delight, macadamia nuts condiment
Confit apple, elderflower and honey

Spiny lobster on the embers, tender turnips and leeks, grape

Poached maguro, seasonal mushrooms, some other in a marmelade

Suzuki, tender eggplant and tomato, gold caviar

Beef from Kumamoto, beetroot and celeriac, vegetal broth
or
Mr Kyukou Tanaka beef from Kobe, beetroot and celeriac, vegetal broth（suppl.¥ 18,700）

Please choose your favorite dessert from a la carte

Coffee or tea

Please order from a various selection of a la carte menus or prixfixe menus upon arrival.

・Private room usage fee is JPY 11,000 for a room with seating capacity of up to 6.
・Please note that the private room does not have a window.

・Private room usage fee is JPY 22,000 for a room with seating capacity of 6 to 10.
・Please note that the private room have a window.

[amuse bouche / starter / main course / dessert / mignardises]
Chef Kei Kojima will offer selected courses.
Please enjoy seasonal dishes that the Chef stops by the market every morning to select seasonal ingredients.

[amuse bouche / starter / 2 main courses / dessert / mignardises]
Chef Kei Kojima will offer selected courses.
Please enjoy seasonal dishes that the Chef stops by the market every morning to select seasonal ingredients.

[amuse bouche/ starter / main course / dessert / mignardises]
Chef Kei Kojima will offer selected courses.
Please enjoy seasonal dishes that the Chef stops by the market every morning to select seasonal ingredients.

[amuse bouche/ starter / 2 main courses / dessert / mignardises]
Chef Kei Kojima will offer selected courses.
Please enjoy seasonal dishes that the Chef stops by the market every morning to select seasonal ingredients.

[amuse bouche / 2 starteres / 2 main courses / dessert / mignardises]
Chef Kei Kojima will offer selected courses.
Please enjoy seasonal dishes that the Chef stops by the market every morning to select seasonal ingredients.

Please book with a prix fixe lunch / dinner or a table.
Bookings for cake only are not accepted.
Take-out for cake is not accepted. This product is to be consumed in the restaurant.

Tablette de Chocolat by Esterre - roasted cacao nibs, feuillentine, rice puffs and hazelnut praline coated with 75% chocolate from Alain Ducasse Manufacture.

If you wish to choose the type of flowers, color, or size, please kindly contact us directly.
Please order By 5:00 pm 3 days before your reservation.
Cancellation of reservations must be received before 5:00 pm 3 days before your reservation.
Please note that we receive 100％ of your payment as a cancellation charge in the following case.
Cancellations after 5:00 pm 3 days before your reservation.

Sample image for ￥6,050 basket arrangement.

Sample image for ￥6,050 bouquet. (Size：W25×H30cm)

Sample image for ￥9,405 bouquet. (Size：W25×H50cm)