[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

[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.

[December menu] ■Appetizer: Seared golden-eyed snapper with a hint of sudachi citrus, boiled parsley and sesame paste sauce ■Salad: Akio and Sanuki Gold 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: Le Rectier from Niigata Prefecture ■Dessert: Kurenai no Yume apple pie and baked sweet potato ice cream with Gorojima Kintoki Homemade brioche and coffee or tea are included. Menu items and origins may be subject to change due to procurement circumstances.

[112 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 "Akio and Sanuki gold marinated in roasted tea leaves, and sweet potato kale salad" ■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 "Le Rectier from Niigata Prefecture" ■Dessert "Beni no Yume apple pie and baked sweet potato ice cream with Gorojima Kintoki" Includes homemade brioche, coffee or tea. Menu contents and origins may be subject to change due to procurement circumstances.

[December menu] ■Amuse-bouche "Today's four-item amuse-bouche platter" ■Appetizer 1 "Seared golden-eyed snapper with a hint of sudachi citrus, boiled parsley and sesame paste sauce" ■Appetizer 2 "Mushroom flan with truffles and Port Ruby as accents" ■Salad "Akio marinated in roasted tea leaves, Sanuki gold and sweet potato kale salad" ■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 (+1,200 yen)" ■Dessert "Le Rectier from Niigata Prefecture" ■Dessert "Kurenai no Yume apple pie and baked sweet potato ice cream with Gorojima Kintoki" Comes with homemade brioche and coffee or tea. Menu contents and origins may change depending on procurement circumstances.

[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

【メニュー】

■スイーツ
紅ほっぺのマカロン
あまおうのティラミス
とちあいかのフィナンシェ
スカイベリーのムース
白ごまのくず餅と黒蜜いちごソース
恋みのりとバニラのマーブルシフォン
とちあいかのパブロバ

■フルーツ盛り合わせ
埼玉県産高級いちご「あまりん」

■セイボリー
淡雪の白和え
揚げ鶏の香味酢あえ

■ドリンク(飲み放題：ラストオーダー30分前)
自家製フルーツビネガードリンク(いちご/みかん)/
アイスコーヒー/ホットコーヒー/
ブラックアイスティー/アールグレイ/ダージリン/
ジンジャーツイスト/カモミールティー/
ホワイトオーチャード/ウーロン茶/
ジンジャーエール/コーラ

【メニュー】
■スイーツ
紅ほっぺのマカロン
あまおうのティラミス
とちあいかのフィナンシェ
スカイベリーのムース
白ごまのくず餅と黒蜜いちごソース
恋みのりとバニラのマーブルシフォン
とちあいかのパブロバ

■フルーツ盛り合わせ
埼玉県産高級いちご「あまりん」

■セイボリー
淡雪の白和え
揚げ鶏の香味酢あえ

■ドリンク(飲み放題：ラストオーダー30分前)
自家製フルーツビネガードリンク(いちご/みかん)/
アイスコーヒー/ホットコーヒー/
ブラックアイスティー/アールグレイ/ダージリン/
ジンジャーツイスト/カモミールティー/
ホワイトオーチャード/ウーロン茶/
ジンジャーエール/コーラ

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.