*This is a reservation for a seat only. Please choose your menu on the day.

We have prepared a plan where you can enjoy authentic charcoal-grilled steak for lunch. Beef steak 120g with salad, bread or rice, and drink

*This is a reservation for a seat only. Please choose your menu on the day.

★Course Contents★ [Amuse] Cardamom-scented pumpkin eclair-style miroir of port wine and cocoa [Appetizer] Mosaic of local chicken confit and fall vegetables, truffle-scented saury rillettes, salmon aumonière tartine, scallop and persimmon farci [Soup] Homemade beef consommé soup [Fish] Lobster grilled at high temperature in a stone oven, burdock stock and blue cheese fondant [Salad] Colorful salad of three kinds of root vegetables with the scent of yuzu [Main] Charcoal-grilled Tottori Prefecture Kuroge Wagyu steak and stone-oven-grilled vegetables, 100g filet [Dessert] Sweet potato and chestnut glacé sweet potato served with Noto milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course Contents★ [Amuse] Cardamom-scented pumpkin eclair-style miroir of port wine and cacao [Appetizer] Mosaic of local chicken confit and fall vegetables, truffle-scented saury rillette, salmon aumonière tartine, scallop and persimmon farci [Second Appetizer] Tottori Wagyu beef and foie gras, Western-style hand-rolled matsutake rice [Soup] Homemade beef consommé soup [Fish] Lobster grilled at high temperature in a stone oven, burdock stock and blue cheese fondant [Salad] Colorful salad of three kinds of root vegetables with the scent of yuzu [Main] Charcoal-grilled Tottori Kuroge Wagyu beef steak and stone-oven-roasted vegetables, 150g sirloin [Dessert] Sweet potato and chestnut glacé sweet potato, served with Noto milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course Contents★ [Amuse] Cardamom-scented pumpkin eclair-style miroir of port wine and cacao [Appetizer] Mosaic of local chicken confit and fall vegetables, truffle-scented saury rillette, salmon aumonière tartine, scallop and persimmon farci [Second Appetizer] Tottori Wagyu beef and foie gras, Western-style hand-rolled matsutake rice [Soup] Homemade beef consommé soup [Fish] Lobster grilled at high temperature in a stone oven, burdock stock and blue cheese fondant [Salad] Colorful salad of three kinds of root vegetables with the scent of yuzu [Main] Charcoal-grilled Tottori Kuroge Wagyu beef steak and stone-oven-grilled vegetables, 100g filet [Dessert] Sweet potato and chestnut glacé sweet potato, served with Noto milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course Contents★ [Amuse] Cardamom-scented pumpkin eclair-style miroir of port wine and cocoa [Appetizer] Mosaic of local chicken confit and fall vegetables, truffle-scented saury rillettes, salmon aumonière tartine, scallop and persimmon farci [Soup] Homemade beef consommé soup [Fish] Lobster grilled at high temperature in a stone oven, burdock stock and blue cheese fondant [Salad] Colorful salad of three kinds of root vegetables with the scent of yuzu [Main] Charcoal-grilled Tottori Prefecture Kuroge Wagyu steak and stone-oven grilled vegetables, 150g sirloin [Dessert] Sweet potato and chestnut glacé sweet potato, served with Noto milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course Contents★ [Amuse] Cardamom-scented pumpkin eclair-style miroir of port wine and cocoa [Appetizer] Mosaic of local chicken confit and fall vegetables, truffle-scented saury rillettes, salmon aumonière tartine, scallop and persimmon farci [Soup] Homemade beef consommé soup [Fish] Lobster grilled at high temperature in a stone oven, burdock stock and blue cheese fondant [Salad] Colorful salad of three kinds of root vegetables with the scent of yuzu [Main] Charcoal-grilled Tottori Prefecture Kuroge Wagyu steak and stone-oven-grilled vegetables, 100g filet [Dessert] Sweet potato and chestnut glacé sweet potato served with Noto milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course Contents★ [Amuse] Cardamom-scented pumpkin eclair-style miroir of port wine and cacao [Appetizer] Mosaic of local chicken confit and fall vegetables, truffle-scented saury rillette, salmon aumonière tartine, scallop and persimmon farci [Second Appetizer] Tottori Wagyu beef and foie gras, Western-style hand-rolled matsutake rice [Soup] Homemade beef consommé soup [Fish] Lobster grilled at high temperature in a stone oven, burdock stock and blue cheese fondant [Salad] Colorful salad of three kinds of root vegetables with the scent of yuzu [Main] Charcoal-grilled Tottori Kuroge Wagyu beef steak and stone-oven-roasted vegetables, 150g sirloin [Dessert] Sweet potato and chestnut glacé sweet potato, served with Noto milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course Contents★ [Amuse] Cardamom-scented pumpkin eclair-style miroir of port wine and cacao [Appetizer] Mosaic of local chicken confit and fall vegetables, truffle-scented saury rillette, salmon aumonière tartine, scallop and persimmon farci [Second Appetizer] Tottori Wagyu beef and foie gras, Western-style hand-rolled matsutake rice [Soup] Homemade beef consommé soup [Fish] Lobster grilled at high temperature in a stone oven, burdock stock and blue cheese fondant [Salad] Colorful salad of three kinds of root vegetables with the scent of yuzu [Main] Charcoal-grilled Tottori Kuroge Wagyu beef steak and stone-oven-grilled vegetables, 100g filet [Dessert] Sweet potato and chestnut glacé sweet potato, served with Noto milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course contents★ [Amuse] Cardamom-scented pumpkin eclair-style with port wine and cocoa miroir [Appetizer] Local chicken confit and fall vegetables mosaic with truffle aroma [Soup] Homemade beef consommé soup [Main] Charcoal-grilled domestic beef steak and stone-baked vegetables 150g sirloin [Dessert] Sweet potato and chestnut glacé sweet potato served with Noto milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course contents★ [Amuse] Salmon and scallop tart made with sautéed sauté blanc [Appetizer] Yellowtail and sweet and sour radish with shiitake mushroom terrine and kanzuri aioli [Soup] Soup de poisson served with charred bits and rouille [Fish] Sole and angel prawn cannelloni with a cider sauce fragrant with Calvados [Salad] A composition of hakurei mushrooms, beets and quinoa [Main] Charbroiled domestic beef steak and stone-baked seasonal vegetables with 150g sirloin [Dessert] Chiboust-style strawberry rectangle served with milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course contents★ [Amuse] Salmon and scallop tart made with sautéed sauté blanc [Appetizer] Yellowtail and sweet and sour radish with shiitake mushroom terrine and kanzuri aioli [Soup] Soup de poisson served with charred bits and rouille [Fish] Sole and angel prawn cannelloni with a cider sauce fragrant with Calvados [Salad] A composition of hake mushrooms, beets and quinoa [Main] Charbroiled domestic beef steak and stone-baked seasonal vegetables, 100g fillet [Dessert] Chiboust-style strawberry rectangle served with milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course Contents★ [Amuse] Salmon and scallop tart made with sautéed saumont blanc [Appetizer] Yellowtail and sweet and sour radish, shiitake mushroom terrine with kanzuri aioli, foie gras fraiche with port wine and truffle sauce, meat pate with Tottori Wagyu beef and shiso leaf chausson [Soup] Soup de poisson served with burnt rouille [Fish] Sole and angel prawn cannelloni with Calvados-flavored cider sauce [Salad] Composition of hakurei mushrooms, beets and quinoa [Main] Charbroiled Tottori Kuroge Wagyu beef steak and stone-baked seasonal vegetables, 150g sirloin [Dessert] Chiboust-style strawberry rectangle served with milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★コース内容★
【Amuse】サーモンとホタテ貝柱のタルト　ソーモンブラン仕立て
【Appetizer】寒ブリと甘酢大根　椎茸のテリーヌ　かんずりのアイオリソース
フォアグラフラン　ポルト酒とトリュフのソース　ミートパテと共に
鳥取和牛と大葉のショーソン
【Soup】スープ・ド・ポワソン　お焦げルイユを添えて
【Fish】舌平目と天使海老のカネロニ仕立て　カルヴァトス香るシードルソース
【Salad】はくれい茸・ビーツ・キヌアのコンポジション
【Main】鳥取県産黒毛和牛の炭火焼ステーキと旬野菜の石釜焼き　フィレ100g
【Dessert】シブースト風イチゴのレクタングル　ミルクジェラート添え
【Bread】 パン
【Drink】コーヒー

※写真はイメージです。

★Course Contents★ [Amuse] Salmon and scallop tart with sauté blanc [Appetizer] Yellowtail and sweet and sour daikon with shiitake mushroom terrine and kanzuri aioli Foie gras with port wine and truffle sauce Meat pate with Tottori wagyu beef and shiso leaf chausson [Second Appetizer] Genuine snow crab and spinach with brown rice risotto and crab roe salad [Soup] Soup de poisson with charred crust and rouille [Fish] Sole and angel shrimp cannelloni with Calvados-flavored cider sauce [Salad] Composition of hakurei mushrooms, beets and quinoa [Main] Charbroiled steak of Tottori black wagyu beef and seasonal vegetables baked in a stone oven 150g sirloin [Dessert] Chiboust-style strawberry rectangle with milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★コース内容★
【Amuse】サーモンとホタテ貝柱のタルト　ソーモンブラン仕立て
【Appetizer】　寒ブリと甘酢大根　椎茸のテリーヌ　かんずりのアイオリソース
フォアグラフラン　ポルト酒とトリュフのソース　ミートパテと共に
鳥取和牛と大葉のショーソン
【Second　Appetizer】本ズワイカニとほうれん草の玄米リゾット　　カニミソのサラダ仕立て
【Soup】スープ・ド・ポワソン　お焦げとルイユを添えて
【Fish】舌平目と天使海老のカネロニ仕立て　カルヴァトス香るシードルソース
【Salad】はくれい茸・ビーツ・キヌアのコンポジション
【Main】鳥取県産黒毛和牛の炭火焼ステーキと旬野菜の石釜焼き　フィレ100g
【Dessert】シブースト風イチゴのレクタングル　ミルクジェラート添え
【Bread】 パン
【Drink】コーヒー

※写真はイメージです。

★Course Contents★ [Stuzzichino] Venetian-style snow crab with the aroma of lemon and virgin olive oil [Antipasto] Red snapper and scallop carpaccio with caramelized red onion [Pasta] Casarecce with prosciutto and porcini mushrooms [Pesce] Sea bream and langoustine ripieno with corallo sauce [Second Piatto] Charbroiled domestic beef sirloin steak with Amarone sauce and five kinds of pepper [Risotto] Pear and gorgonzola risotto [Dolce] Chef Nicola's recommended dessert: classic tiramisu [Pane] Focaccia

★Course Contents★ [Aperitif] Appetizer [Amuse-bouche] Composition of salmon, scallops and quinoa with beetroot sour cream [Appetizer] Trilogy of crustaceans [Appetizer-second] Pan-fried foie gras and flash-smoked duck with grand veneur sauce [Soup] Soup de poisson served with charred onions and rouille [Fish] Sole and Kujo leek in vol-au-vin style with citrus-scented Dugrelle sauce [Sherbet] Raspberry and lychee granita [Main] Charbroiled domestic beef sirloin with roast beef truffle pommes d'ucesse and wasabi-scented jeux de buffet [Dessert] Joyeux Noel served with milk gelato [Bread] Petit blanc and baguette [Drink] Coffee *The photo is for illustrative purposes only.

[Contents] <Petit gateau> ・Passion mousse・Strawberry roll・Christmas canelé・Berry buche de Noel・Christmas tree tart・Kiffel・Christmas colored choux・Bonbon chocolate <Savory> ・Foie gras ice cream pinchos・Pork rillette croque monsieur・Shiso leaf chausson・Scone

★Set contents★ 150g Japanese beef sirloin steak, soup, bread or rice, coffee or tea

★Course contents★ 150g domestic beef fillet steak, soup, bread or rice, coffee or tea

★Course contents★ 150g of Tottori Prefecture Kuroge Wagyu beef sirloin steak, soup, bread or rice, coffee or tea

★Course contents★ 150g Tottori Prefecture Kuroge Wagyu beef fillet steak, soup, bread or rice, coffee or tea

★Course contents★ [Soup] Seasonal potage soup [Main] Minute steak and omelet rice [Dessert] Milk gelato [Juice] Juice