[Menu Contents] ■ Appetizer "Honey toast with seasonal strawberries and burrata cheese" ■ Main "Awa beef fillet wrapped in dried cabbage, baked with Jerusalem artichoke puree and colorful vegetable arch" ■ Dessert "Christmas special dessert platter of two" Comes with coffee or tea *If you have allergies, please contact us in advance. *The contents may differ depending on the availability of ingredients.

[Menu] ■Toast drink (sparkling wine or soft drink) *Sparkling wine will be charged at an additional cost ■Appetizer "Strawberry and Burrata Cheese" ■Salad "Seafood Salad Tree Style with Yuzu Lemon Dressing" ■Main "Roast Beef with Special Onion Sauce" ■Dessert "Strawberry Crepe Omnière" *All photos are for 2 people *Contents may change depending on availability

■Amuse-bouche: "Seasonal strawberries and burrata cheese" ■Appetizer 1: "Mi-cuit of sweet shrimp and red madonna, quinoa and celery root salad with the aroma of kinome" ■Appetizer 2: "Roasted cauliflower with porcini sauce and cocoa nibs as an accent" ■Fish dish: "Flounder and abalone with seasonal vegetables wrapped in film and steamed, accented with a liver sauce flavored with yuzu" ■Main dish: "Awa beef fillet wrapped in dried cabbage and baked, Jerusalem artichoke puree, and colorful vegetable arch" ■Dessert: "Recollection and yuzu caramel choux" Comes with homemade brioche and coffee or tea. *The menu content and origin of origin may be changed due to procurement circumstances.

[Menu Details] ■Appetizer: "Today's appetizer platter of three items" ■Main: "Grilled seasonal vegetables" or "Today's pasta" ■Dessert: "Assortment of two desserts" Comes with coffee or tea *Please contact us in advance if you have any allergies.

[Menu Contents] ■ Appetizer "Today's appetizer platter of 3 items" ■ Bread "Bread of the day" ■ Main course Please choose from the following "Natural flounder meuniere with crystal pomelo and caper sauce, garnished with chrysanthemum greens" "Roasted Australian lamb on the bone with Kaga lotus root sauce flavored with Sichuan pepper" "Grilled Awa beef tongue with braised Fukaya leeks and pickled shallots as an accent" + 1,500 yen ■ Dessert "Assorted dessert platter of 2 items" Includes coffee or tea *Please contact us in advance if you have any allergies. *The contents may differ depending on the availability of ingredients.

[November menu] ■Appetizer: Seared golden-eyed snapper with a hint of sudachi citrus, boiled parsley and sesame paste sauce ■Salad: Persimmon, Nansui and sweet potato kale salad marinated in roasted tea leaves ■Pasta: Chef's recommended pasta of the day ■Main: Roasted Australian lamb on the bone with a Kaga lotus root sauce flavored with Sichuan peppercorns ■Dessert: Shion grapes from Okayama Prefecture ■Dessert: Kitahara Mild mandarin orange and carrot cake Comes with homemade brioche and coffee or tea. Menu contents and origins may be subject to change due to procurement circumstances.

[November menu] ■Amuse-bouche: "Today's two-item amuse-bouche platter" ■Appetizer: "Seared golden-eyed snapper with a hint of sudachi, boiled parsley and sesame paste sauce" ■Salad: "Persimmon, Nansui and sweet potato kale salad marinated in roasted tea leaves" ■Fish dish: "Wild flounder meunière with crystal pomelo and caper sauce, garnished with chrysanthemum leaves" ■Main dish: "Roasted Australian lamb on the bone with a Kaga lotus root sauce flavored with Sichuan peppercorns" or "Grilled Awa beef tongue with braised Fukaya leeks and pickled shallots as an accent (+2,000 yen)" ■Dessert: "Shion grapes" from Okayama Prefecture ■Dessert: "Kitahara Mild" mandarin oranges and carrot cake" Includes homemade brioche and coffee or tea. *The menu content and origin of origin may be changed due to procurement circumstances.

[November menu] ■Amuse-bouche: "Today's four-item amuse-bouche platter" ■Appetizer 1: "Seared golden-eyed snapper with a hint of sudachi, boiled parsley and sesame paste sauce" ■Appetizer 2: "The arrival of autumn - wood roe flan with truffle and port ruby accents" ■Salad: "Persimmon, Nansui and sweet potato kale salad marinated in roasted tea leaves" ■Fish dish: "Wild flounder meunière with crystal pomelo and caper sauce, garnished with chrysanthemum leaves" ■Main dish: "Roasted Australian lamb on the bone with a Kaga lotus root sauce flavored with Sichuan peppercorns" or "Grilled Awa beef tongue with braised Fukaya leeks and a pickled shallot accent (+1,200 yen)" ■Dessert: "Shion grapes" from Okayama Prefecture ■Dessert: "Kitahara Mild" mandarin oranges and carrot cake" Includes homemade brioche and coffee or tea. *The menu and origin of origin may be changed due to procurement circumstances.

[Menu] ■Sweets: Domestic citrus Buche de Noel, strawberry daifuku, Christmas Mont Blanc, yuzu canelé, strawberry candle cake, apple and pear dessert quiche, strawberry and kiwi Greek yogurt ■Fruit platter ■Savory: Minestrone pot pie with plenty of vegetables (🔥Please be careful as the bowl is very hot) Pork confit and vegetable wrap ■Drinks (All-you-can-drink: Last orders 30 minutes before closing) Homemade fruit vinegar drink (strawberry/pear/mandarin orange)/Iced coffee/Hot coffee/Black iced tea/Earl Grey/Darjeeling/Ginger twist/Chamomile tea/White orchard/Oolong tea/Ginger ale/Cola

[Menu] ■Sweets: Domestic citrus Buche de Noel, strawberry daifuku, Christmas Mont Blanc, yuzu canelé, strawberry candle cake, apple and pear dessert quiche, strawberry and kiwi Greek yogurt ■Fruit platter ■Savory: Minestrone pot pie with plenty of vegetables (🔥Please be careful as the bowl is very hot) Pork confit and vegetable wrap ■Drinks (All-you-can-drink: Last orders 30 minutes before closing) Homemade fruit vinegar drink (strawberry/pear/mandarin orange)/Iced coffee/Hot coffee/Black iced tea/Earl Grey/Darjeeling/Ginger twist/Chamomile tea/White orchard/Oolong tea/Ginger ale/Cola

[Menu] ■Savory Sea Bream Carpaccio Roast Beef Strawberry Burrata Cheese Honey Toast Avocado and Red Onion Tacos ■Sweets Christmas Mont Blanc Strawberry Daifuku Strawberry Candle Cake Strawberry and Kiwi Greek Yogurt ■Seasonal Domestic Vegetable Bagna Cauda *Pasta and meat can be prepared at an additional charge ■Includes one drink of your choice Homemade Fruit Vinegar Drink (Prune/Plum/Pear)/Iced Coffee/Hot Coffee/Black Iced Tea/Earl Grey/Darjeeling/Ginger Twist/Chamomile Tea/White Orchard/Oolong Tea/Ginger Ale/Cola *Contents may change depending on availability *Menu contents will change from 11/4

Please choose the menu on the day.

Please choose the menu on the day.

Please choose the menu on the day.

Please choose the menu on the day.

It is not possible to make a reservation for a single dessert plate entrusted to you by a pastry chef.

It is not possible to make a reservation for a single item of fruit on a plate written with a chocolate pen.

◆５kinds of Amuse

◆Appetizer
Aya daikon radish and kombu barracuda from Chiba prefecture
Three-cup vinegar jelly
ullet roe and yuzu.

◆Warm vegetable salad
Seasonal vegetables in a unique vegetable broth, black garlic and butter sauce

◆Soup

◆Fresh fish
Kyoto Miyazu tilefish pine umbrella grilled
Kyomibuna greens and sautéed seri tilefish with umami sauce

◆Granite
mandarin orange Ajikko from Nagasaki prefecture and yuzu fruit

◆Main dish
Oura burdock sirloin steak with various recipes

◆Pilaf
pilaf SDG's vegetable and beef pilaf

◆sweets
Strawberry and Shine Muscat candy

◆Dessert
Acacia honey and yogurt ice cream Basil and pistachio

◆５kinds of Amuse

◆Appetizer
Aya daikon radish and kombu barracuda from Chiba prefecture
Three-cup vinegar jelly
ullet roe and yuzu.

◆Warm vegetable salad
Seasonal vegetables in a unique vegetable broth, black garlic and butter sauce

◆Soup

◆Fresh fish
Kyoto Miyazu tilefish pine umbrella grilled
Kyomibuna greens and sautéed seri tilefish with umami sauce

◆Granite
mandarin orange Ajikko from Nagasaki prefecture and yuzu fruit

◆Main dish
Oura burdock sirloin steak with various recipes

◆Pilaf
pilaf SDG's vegetable and beef pilaf

◆sweets
Strawberry and Shine Muscat candy

◆Dessert
Acacia honey and yogurt ice cream Basil and pistachio

Please choose the menu on the day.