Conger conger frit and red daikon radish puree stingray boiled from Hokkaido Flavored with Pedro Ximenez (sherry) and Tenmi (sake) Flavored with bisque cream croquette of spiny lobster from Isumi City, Chiba Prefecture Lido veau and taro sautéed Cheese cream sauce ປາສົດ ຕົ້ມ Féenou braisant pheasant ຫໍ່ໃນຜັກກາດແລະ consommé ຫຼື sautéed Saga beef with charred butter and pepper sauce ☆ Saga beef: Plus fee: 1,100 yen (ລວມອາກອນຕໍ່ຄົນ) <Dessert> Savarand dry fruit compote chartreuse ice cream with red wine dropper (130 ຊະນິດຂອງຢາສະຫມຸນໄພແລະເຫຼົ້າ) < ຄາເຟ > ເຄື່ອງດື່ມ ແລະຂອງຫວານຂະໜາດນ້ອຍ

Conger conger frit and red daikon radish puree stingray boiled from Hokkaido Flavored with Pedro Ximenez (sherry) and Tenmi (sake) Flavored with bisque cream croquette of spiny lobster from Isumi City, Chiba Prefecture Lido veau and taro sautéed Cheese cream sauce ປາສົດ ຕົ້ມ Féenou braisant pheasant ຫໍ່ໃນຜັກກາດແລະ consommé ຫຼື sautéed Saga beef with charred butter and pepper sauce ☆ Saga beef: Plus fee: 1,100 yen (ລວມອາກອນຕໍ່ຄົນ) <Dessert> Savarand dry fruit compote chartreuse ice cream with red wine dropper (130 ຊະນິດຂອງຢາສະຫມຸນໄພແລະເຫຼົ້າ) < ຄາເຟ > ເຄື່ອງດື່ມ ແລະຂອງຫວານຂະໜາດນ້ອຍ

〈Hours-d'œuvre〉 Golden sea bream confit and fresh onion chutney 〈Poisson〉 fresh fish poirée ຜັກລະດູຮ້ອນ ແລະ eggplant caviar 〈Vande〉 Roast Japanese pepper with green pepper and cognac sauce 〈 Dessert 〉 ຂອງຫວານມື້ນີ້〈 Café

〈Amuse〉 ເຕົ້ານົມໄກ່, chayote, ເກືອ jujube ແລະນ້ໍານາວ, ຖົ່ວດິນ, ຫມາກເລັ່ນແຫ້ງແລະ roselle paste 〈Hours-d'œuvre〉 Stewed stingray ຈາກ Hokkaido ກັບ Pedro Ximenez (sherry) ແລະ Tenmi (sake) ລົດຊາດ〈Poisson〉 ປາສົດຕົ້ມຜັກກາດກັບ tuile potato puree ແລະ yam japanese <Viande> Mochi pork shoulder loin with anchovy cream sauce <ຂອງຫວານ> ຂອງຫວານມື້ນີ້ <ຄາເຟ> ເຄື່ອງດື່ມ