For customers who make a reservation in advance, the chef will prepare the most seasonal ingredients for the appetizer, main dish, and dessert. At the time of reservation, the chef will prepare the menu, so please let us know if there are any ingredients you do not like or would like to eat. *Example of a menu for one day Example of menu Chef's Special course 2024 Chef's recommended course First appetizer Deep fried garfish Antipasto Chilled Ezo abalone and eggplant with consommé jelly and caviar Second appetizer Roasted foie- gras with white fig and balsamic sauce Specialite Chilled Capellini with fruit tomatoes and sea urchin from Kochi Prefecture and saltwater sea urchin tossed in pistachio and basil pesto Pasta Spaghettini with matsutake mushrooms and mullet roe with the aroma of green yuzu Secondo Piatto Main Roasted venison and with Cabernet & Merlot red wine sauce or Charcoal-grilled Japanese beef fillet Dolce, chef's carefully selected A5 Japanese black beef fillet Dessert Instant mango sorbet made with liquid nitrogen Custard pudding and creme chantilly Caffè After-meal drink Homemade bread: freshly baked focaccia and other options are available.

For customers who make a reservation in advance, the chef will prepare the most seasonal ingredients for the appetizer, main dish, and dessert. At the time of reservation, the chef will prepare the menu, so please let us know if there are any ingredients you do not like or would like to eat. *Example of a menu for one day Example of menu Chef's Special course 2024 Chef's recommended course First appetizer Deep fried garfish Antipasto Chilled Ezo abalone and eggplant with consommé jelly and caviar Second appetizer Roasted foie- gras with white fig and balsamic sauce Specialite Chilled Capellini with fruit tomatoes and sea urchin from Kochi Prefecture and saltwater sea urchin tossed in pistachio and basil pesto Pasta Spaghettini with matsutake mushrooms and mullet roe with the aroma of green yuzu Secondo Piatto Main Roasted venison and with Cabernet & Merlot red wine sauce or Charcoal-grilled Japanese beef fillet Dolce, chef's carefully selected A5 Japanese black beef fillet Dessert Instant mango sorbet made with liquid nitrogen Custard pudding and creme chantilly Caffè After-meal drink Homemade bread: freshly baked focaccia and other options are available.

Dinner course of 7 dishes from appetizer to main dish and dessert Special course Recommended course for September Inizio Amuse-bouche Rare fried yellowfin tuna, tomato stewed eggplant and tuna roe Cold appetizer Specially selected peach "Daitoryo" from Yamanashi prefecture and burrata cheese caprese Second appetizer Hot appetizer Roasted chicken breast with mushroom duxelles Specialite Chilled Capellini with fruit tomatoes tossed in pistachio and basil pesto Pasta with lots of large shrimp with shellsBavette with scampi prawnsSecond PiattoMainRoasted venison and with Cabernet & Merlot red wine sauceorCharcoal grilled Japanese Beef rump orCharcoal grilled Japanese Beef fillet (+2000)DolceDessertMango and mascarpone cheese tiramisu orInstant mango sorbet made with liquid nitrogenCustard pudding and creme chantilly Caffè (+2000)For 2 people or more After-meal drinks Homemade bread: Freshly baked focaccia and other breads are available

Dinner course of 7 dishes from appetizer to main dish and dessert Special course Recommended course for September Inizio Amuse-bouche Rare fried yellowfin tuna, tomato stewed eggplant and tuna roe Cold appetizer Specially selected peach "Daitoryo" from Yamanashi prefecture and burrata cheese caprese Second appetizer Hot appetizer Roasted chicken breast with mushroom duxelles Specialite Chilled Capellini with fruit tomatoes tossed in pistachio and basil pesto Pasta with lots of large shrimp with shellsBavette with scampi prawnsSecond PiattoMainRoasted venison and with Cabernet & Merlot red wine sauceorCharcoal grilled Japanese Beef rump orCharcoal grilled Japanese Beef fillet (+2000)DolceDessertMango and mascarpone cheese tiramisu orInstant mango sorbet made with liquid nitrogenCustard pudding and creme chantilly Caffè (+2000)For 2 people or more After-meal drinks Homemade bread: Freshly baked focaccia and other breads are available

Amuse-bouche, cold appetizer, hot appetizer, pasta, main dish, dessert, after-meal drink, homemade bread. 6 dishes in total. *The menu may change without notice. Please note. Seasonal special course Early autumn course Inizio Amuse Deep fried porcini mushrooms and raw ham Antipasito Yellowfin tuna tartare, a mix of seven flavours, served on pane carasau Secondo Antipasito Hot appetizer Sweetfish confit, cucumber and sour cream salad with sweetfish sauce flavor Specialite Chilled Capellini with fruit tomatoes tossed in pistachio and basil pesto Pasta Spaghetti with clams and sea asparagus Main dish Roasted Honshu venison from Izumo, Shimane Prefecture with Cabernet & Merlot red wine sauce or Charcoal grilled Japanese beef rump (+2000) or Charcoal grilled Japanese beef fillet (+3500) Dessert Comported peach with calpis gelato and lime sorbet or Instant mango sorbet made with liquid nitrogen from Okinawa (+2000) for 2 or more people Coffee or tea and Homemade chocolate cake Caffè After-meal drinks Homemade bread: Freshly baked focaccia and other breads are available.

Amuse-bouche, cold appetizer, hot appetizer, pasta, main dish, dessert, after-meal drink, homemade bread. 6 dishes in total. *The menu may change without notice. Please note. Seasonal special course Amuse-boucheDeep fried porcini mushrooms and raw ham AntipasitoYellowfin tuna tartare, a mix of seven flavours, served on pane carasau Secondo AntipasitoHot appetizerSweetfish confit, cucumber and sour cream salad with sweetfish sauce flavor SpecialiteChilled Capellini with fruit tomatoes tossed in pistachio and basil pesto Pasta Spaghetti with clams and sea asparagus Main dish Roasted Honshu venison from Izumo, Shimane Prefecture with Cabernet & Merlot red wine sauce or Charcoal grilled Japanese beef rump (+2000) or Charcoal grilled Japanese beef fillet (+3500) Dessert Comported peach with calpis gelato and lime sorbet or Instant mango sorbet made with liquid nitrogen from Okinawa (+2000) for 2 or more people Coffee or tea and Homemade chocolate cake Caffè After-meal drinks Homemade bread: Freshly baked focaccia and other breads are available.

Chef's special courseAmuse-boucheRare fried yellowfin tuna, tomato stewed eggplant and tuna roeAntipasitoSpecially selected peach "Daitoryo" from Yamanashi prefecture and burrata cheese capreseAntipasitoHot appetizerRoasted foie gras and porcini mushrooms with duxellesAntipasitoChilled Capellini with fruit tomatoes and sea urchin from Kochi prefecture tossed in pistachio and basil pesto Pasta Spaghettini with matsutake mushrooms and mullet roe with the aroma of green yuzu Secondo Piatto Main dish Steak of Japanese beef carefully selected by the chef or Roasted venison with Cabernet & Merlot red wine sauce Dolce Dessert Instant mango sorbet made with liquid nitrogen from Okinawa Homemade chocolate cake "Kin no Kiwami" Caffè After-meal drink Homemade bread: Freshly baked focaccia and other items are available

Chef's special courseAmuse-boucheRare fried yellowfin tuna, tomato stewed eggplant and tuna roeAntipasitoSpecially selected peach "Daitoryo" from Yamanashi prefecture and burrata cheese capreseAntipasitoHot appetizerRoasted foie gras and porcini mushrooms with duxellesAntipasitoChilled Capellini with fruit tomatoes and sea urchin from Kochi prefecture tossed in pistachio and basil pesto Pasta Spaghettini with matsutake mushrooms and mullet roe with the aroma of green yuzu Secondo Piatto Main dish Steak of Japanese beef carefully selected by the chef or Roasted venison with Cabernet & Merlot red wine sauce Dolce Dessert Instant mango sorbet made with liquid nitrogen from Okinawa Homemade chocolate cake "Kin no Kiwami" Caffè After-meal drink Homemade bread: Freshly baked focaccia and other items are available

This is a chef's choice course of 6 dishes that you can enjoy at your leisure, including amuse bouche, cold appetizer, hot appetizer, pasta, grilled specially selected Wagyu beef, dessert, and homemade bread. *The menu may change without notice. Please note. Special coursePer spuntiniAmuseDeep fried porcini mushrooms with raw hamCold appetizerChilled Capellini with fruit tomatoes and sea urchin tossed in pistachio and basil pestoSecond appetizerSweetfish confit, cucumber and sour cream salad with sweetfish sauce flavorFirst appetizerPlenty of pastaThick noodles with large long shrimpBavettePasta with scampiSecond appetizerMain dishSteak of Japanese beef, carefully selected by the chef carefully selected by the chef or Roasted Honshu deer "Shintama" from Izumo, Shimane Prefecture Roasted venison with Cabernet & Merlot red wine sauce Dolce Dessert Composted white peach from Yamanashi Prefecture with Calpis gelato and lime sorbet Caffè After-meal drink Homemade bread: Freshly baked focaccia and other items are available

This is a chef's choice course of 6 dishes that you can enjoy at your leisure, including amuse bouche, cold appetizer, hot appetizer, pasta, grilled specially selected Wagyu beef, dessert, and homemade bread. *The menu may change without notice. Please note. Special coursePer spuntiniAmuseDeep fried porcini mushrooms with raw hamCold appetizerChilled Capellini with fruit tomatoes and sea urchin tossed in pistachio and basil pestoSecond appetizerSweetfish confit, cucumber and sour cream salad with sweetfish sauce flavorFirst appetizerPlenty of pastaThick noodles with large long shrimpBavettePasta with scampiSecond appetizerMain dishSteak of Japanese beef, carefully selected by the chef carefully selected by the chef or Roasted Honshu deer "Shintama" from Izumo, Shimane Prefecture Roasted venison with Cabernet & Merlot red wine sauce Dolce Dessert Composted white peach from Yamanashi Prefecture with Calpis gelato and lime sorbet Caffè After-meal drink Homemade bread: Freshly baked focaccia and other items are available

Amuse, 2 appetizers, pasta, main dish, dessert, homemade bread Lunch course Corso del “Centro” Per spuntini Amuse Antipasito Mushroom frit Freshly cut Parma prosciutto and Parmigiano Reggiano Primo Piatto pasta Firmly meaty raw wood shiitake mushroom peperoncino Spaghettini Karasumi to finish Secondo Piatto Main dish or Japanese black beef aitchbone tagliata (+1650) Dolce Dessert Mille-feuille figs from Sadogashima, Niigata Prefecture Gelato with vanilla from Madagascar Caffe Beverages after the meal Homemade bread Freshly baked focaccia etc. Subject to change without notice. Please note.

Amuse, 2 appetizers, pasta, main dish, dessert, homemade bread Lunch course Corso del “Centro” Per spuntini Amuse Antipasito Mushroom frit Freshly cut Parma prosciutto and Parmigiano Reggiano Primo Piatto pasta Firmly meaty raw wood shiitake mushroom peperoncino Spaghettini Karasumi to finish Secondo Piatto Main dish or Japanese black beef aitchbone tagliata (+1650) Dolce Dessert Mille-feuille figs from Sadogashima, Niigata Prefecture Gelato with vanilla from Madagascar Caffe Beverages after the meal Homemade bread Freshly baked focaccia etc. Subject to change without notice. Please note.

2 appetizers, 2 pasta dishes, dessert, after-meal drink, homemade bread *Menu contents are subject to change without notice. Please note that we will be closed for the next business day. Pasta course: Antipasto: Fruit tomato and buffalo mozzarella salad "Caprese" from Kochi Prefecture. Second antipasto: Grilled yellowfin tuna with green vegetable sauce. Primo Piatto No.1: Spaghettini with whitebait and rocket in lemon flavor sauce. Primo Piatto No.2: Homemade pasta "Pici" with stewed beef, eggplant and mini tomato Dolce. Dessert: Melon cream soda made with fresh melon juice for adults. Caffè: After-meal drink: Homemade bread: Freshly baked focaccia is available.