The cuisine is a chef's choice course using seasonal ingredients carefully selected by the chef from all over Japan. *The price of the course varies depending on the main Wagyu beef. The fillet meat for this course is Japanese black beef carefully selected by the chef and meat wholesaler. The fillet meat is made from female heifers and is grilled even more tenderly using far infrared rays in a stone oven, making it an exquisite dish. Please enjoy. ■Menu※Course contents are an example■Menu (ingredients used) Life Hokkaido/Coho salmon raw salmon roe Yamanashi/Chrysanthemum Yamagata/Chrysanthemum Shizuoka/Jiro persimmon Kagoshima/Honkarebushi Kumadori Tokushima/Komatsushima red foot shrimp Kochi/Pomelo Hokkaido/Celery root Aichi/Ginkgo Pernod Sea and land Hyogo/Tajima Bay Kasumi crab Hokkaido/Rishiri kelp Akita/Japanese shorthorn deer antler beef consommé Harmony Miyagi/True conger eel Ishikawa/Kaga lotus root Aomori/Natural nameko Kochi/Kokuzo golden ginger 105% water Niigata/Mochi flour Hyogo Awaji Island/Moshio seaweed Shizuoka/Tosaka nori ice-cooked Yamagata/Yonezawa beef heart Hokkaido/Yacon Ehime/Green lemon Green chili pepper Research, insight and passion Carefully selected Wagyu beef Soul-burning SustainabilityHokkaido/Yumepirika Blessings of the Forest and SeaGifu/10 Year Aged Hakuryu Hon MirinOkinawa/Ishigaki Island Sea SaltReconstructionIshikawa/Kaga BouchaIbaraki/Tsukuba Japanese Chestnut Guanara cacao70

The fillet meat for this course is carefully selected from the finest Japanese black beef, including Yonezawa beef and Tajima beef. It has a silky and elegant taste. The fillet meat is made from female heifers that have not given birth and are fattened over a long period of time. It is grilled in a stone oven using far infrared rays to make it even more tender, making it an exquisite dish. Please enjoy it. *The course contents are an example. ■Menu (ingredients used) Hokkaido/Coho salmon raw salmon roe Yamanashi/Chrysanthemum Yamagata/Chrysanthemum Shizuoka/Jiro persimmon Kagoshima/Honkarebushi Kumadori Tokushima/Komatsushima red foot shrimp Kochi/Pomelo Hokkaido/Celery root Aichi/Ginkgo Pernod Sea and Earth Hyogo/Tajima Bay Kasumi crab Hokkaido/Rishiri kelp Akita/Japanese shorthorn antler beef consommé Harmony Miyagi/True conger eel Ishikawa/Kaga lotus root Aomori/Natural nameko Kochi/Kokuzo golden ginger, 105% water Niigata/Mochi flour Hyogo Awaji Island/Moshio seaweed Shizuoka/Tosaka nori, ice-cooked Yamagata/Yonezawa beef heart Hokkaido/Yacon Ehime/Green lemon Green chili peppers Research, insight and passion Carefully selected Wagyu beef, soulful cooking Sustainability Hokkaido/Yumepirika Blessings of the Forest and Sea Gifu/10 Year Aged Hakuryu Hon Mirin Okinawa/Ishigaki Island Sea Salt Reconstruction Ishikawa/Kaga Bocha Tea Ibaraki/Tsukuba Japanese Chestnut Guanara cacao70 *Prices are per person and include consumption tax.

The fillet meat for this course is carefully selected from the finest Japanese black beef, including Yonezawa beef and Tajima beef. It has a silky and elegant taste. The fillet meat is made from female heifers that have not given birth and are fattened over a long period of time. It is grilled in a stone oven using far infrared rays to make it even more tender, making it an exquisite dish. Please enjoy it. *The course contents are an example. ■Menu (ingredients used) Life Hokkaido/ Coho salmon raw salmon roe Yamanashi/ Shungiku Yamagata/ Chrysanthemum Shizuoka/ Jiro persimmon Kagoshima/ Honkarebushi Kumadori Tokushima/ Komatsushima foot red shrimp Kochi/ Pomelo Hokkaido/ Celery root Aichi/ Ginkgo Pernod Sea and land Hyogo/ Tajima Bay Kasumi crab Hokkaido/ Rishiri kelp Akita/ Japanese shorthorn deer antler beef consommé Harmony Miyagi/ Conger eel Ishikawa/ Kaga lotus root Aomori/ Wild nameko Kochi/ Kokuzo golden ginger 105% water Niigata/ Mochi flour Hyogo Awaji Island/ Seaweed salt Shizuoka/ Tosaka nori ice-cooked Yamagata/ Yonezawa beef heart Hokkaido/ Yacon Ehime/ Green lemon Green chili pepper Research, insight and passion Carefully selected Wagyu beef Soul-fired Sustainability Hokkaido/Yumepirika Blessings of the Forest and Sea Gifu/10 Year Aged Hakuryu Hon Mirin Okinawa/Ishigaki Island Sea Salt Reconstruction Ishikawa/Kaga Boucha Ibaraki/Tsukuba Japanese Chestnut Guanara cacao70 *Prices are per person and include consumption tax.

The menu is a chef's choice course using seasonal ingredients carefully selected from all over Japan. Tajima beef is the creator of branded wagyu beef and the root of all branded wagyu beef. Among them, Tamura beef is the highest quality wagyu beef, made entirely from Japanese black cattle, and only virgin females of precious pure Tajima cattle and Tajima lineage cattle that have been ideally fattened. By maximizing the umami genes, the beef has a softness that can be felt just by holding it with chopsticks, and a fragrant taste without any unpleasant odor. When describing delicious beef, it is sometimes said that the fat is delicious, but the fat of Tamura beef melts at a low temperature, making it melt in your mouth perfectly. Please enjoy. *The course contents are an example. ■Menu (ingredients used) Hokkaido/Coho salmon raw salmon roe Yamanashi/Chrysanthemum Yamagata/Chrysanthemum Shizuoka/Jiro persimmon Kagoshima/Honkarebushi Kumadori Tokushima/Komatsushima red foot shrimp Kochi/Pomelo Hokkaido/Celery root Aichi/Ginkgo Pernod Sea and Earth Hyogo/Tajima Bay Kasumi crab Hokkaido/Rishiri kelp Akita/Japanese shorthorn antler beef consommé Harmony Miyagi/True conger eel Ishikawa/Kaga lotus root Aomori/Natural nameko Kochi/Kokuzo golden ginger, 105% water Niigata/Mochi flour Hyogo Awaji Island/Moshio seaweed Shizuoka/Tosaka nori, ice-cooked Yamagata/Yonezawa beef heart Hokkaido/Yacon Ehime/Green lemon Green chili peppers Research, insight and passion Carefully selected Wagyu beef, soulful cooking Sustainability Hokkaido/Yumepirika Blessings of the Forest and Sea Gifu/10 Year Aged Hakuryu Hon Mirin Okinawa/Ishigaki Island Sea Salt Reconstruction Ishikawa/Kaga Bocha Tea Ibaraki/Tsukuba Japanese Chestnut Guanara cacao70 *Prices are per person and include consumption tax.

The cuisine is a chef's choice course using seasonal ingredients carefully selected by the chef from all over Japan. *The price of the course varies depending on the main Wagyu beef. The fillet meat for this course is Japanese black beef carefully selected by the chef and meat wholesaler. The fillet meat is made from female heifers and is grilled even more tenderly using far infrared rays in a stone oven, making it an exquisite dish. Please enjoy. *The course contents are an example. ■Menu (ingredients used) Life Hokkaido/ Coho salmon raw salmon roe Yamanashi/ Shungiku Yamagata/ Chrysanthemum Shizuoka/ Jiro persimmon Kagoshima/ Honkarebushi Kumadori Tokushima/ Komatsushima foot red shrimp Kochi/ Pomelo Hokkaido/ Celery root Aichi/ Ginkgo Pernod Sea and land Hyogo/ Tajima Bay Kasumi crab Hokkaido/ Rishiri kelp Akita/ Japanese shorthorn deer antler beef consommé Harmony Miyagi/ Conger eel Ishikawa/ Kaga lotus root Aomori/ Wild nameko Kochi/ Kokuzo golden ginger 105% water Niigata/ Mochi flour Hyogo Awaji Island/ Seaweed salt Shizuoka/ Tosaka nori ice-cooked Yamagata/ Yonezawa beef heart Hokkaido/ Yacon Ehime/ Green lemon Green chili pepper Research, insight and passion Carefully selected Wagyu beef Soul-fired SustainabilityHokkaido/Yumepirika Blessings of the Forest and SeaGifu/10 Year Aged Hakuryu Hon MirinOkinawa/Ishigaki Island Sea SaltReconstructionIshikawa/Kaga BouchaIbaraki/Tsukuba Japanese Chestnut Guanara cacao70

お料理はシェフが全国から厳選した季節の食材を使用したシェフお任せコースです。
＊メインの和牛によりコースの価格が変わります。

本コースのフィレ肉は、シェフと肉問屋の確かな慧眼で厳選した黒毛和牛です。
メスの未経産の牛にこだわり、石窯の遠赤外線で更に柔らかく焼き上げたフィレ肉は絶品です。ぜひご堪能ください。

※コース内容は一例です
■お品書き（使用食材）
生命
北海道/銀鮭生筋子　山梨/春菊　山形/菊花　静岡/次郎柿 鹿児島/本枯れ節　

隈取~Kumadori
徳島/小松島足赤海老 高知/文旦 北海道/根セロリ 愛知/銀杏 ペルノー

海と大地
兵庫/但馬湾香住蟹　北海道/利尻昆布　秋田/日本短角種鹿角牛コンソメ

神龍~Dragon
鹿児島/錦江湾太刀魚 愛知/花穂 大葉 オシェトラキャビア　　

調和~Harmonie
宮城/真穴子 石川/加賀蓮根 青森/天然なめこ 高知/虚空蔵黄金生姜

加水率105
新潟/餅粉　兵庫淡路島/藻塩　静岡/とさかのり

氷温調理
山形/米沢牛心臓 北海道/ヤーコン 愛媛/青檸檬 青唐辛子

研鑽と慧眼と情熱
厳選極み和牛　魂の火入れ　　

サステナビリティ
北海道/ゆめぴりか 　

森と海の恵み
岐阜/10年熟成白龍本味醂　沖縄/石垣島海塩

再構築
石川/加賀棒茶 茨城/つくば和栗 グアナラcacao70

The meal is a chef's choice course made with seasonal ingredients carefully selected by the chef from all over Japan.
*The price of the course varies depending on the main dish of Wagyu beef.
The fillet meat for this course is Japanese black beef carefully selected by the chef and meat wholesaler.
The fillet meat is made from female heifers, and is grilled in a stone oven with far-infrared rays to make it even more tender, making it an exquisite dish. Please enjoy.

■Menu
Early Summer~Début de L’été Akita/Mitsutanecho fresh watercress Hokkaido/Sea urchin Kochi/Wolf peach Kagoshima/Honkarebushi

Maturity~Maturité Nagasaki/Mud-spotted squid Kagoshima/Honkarasumi Aomori/Noheji turnip Ehime/Green lime

Classic and modern~Modern Classique Shimane/Okinoshima rock oysters Oita/Ran-o Akita/Iburi-gakko
Caviar

Slicing~Soustraction Kagoshima/Kinko Bay hairtail fish Hokkaido/Shinhidakacho white asparagus

Cuisson Température Yamagata/Yonezawa beef heart Kochi/New ginger, myoga, green yuzu, green chili pepper

Hydration 105%~Taux D’Hydratation 105% Niigata/Mochi flour Hyogo Awaji Island/Moshio (seaweed salt) Shizuoka/Tosaka nori (seaweed)

Study, insight and passion~Diligence, Perspicacité et Passion Carefully selected Wagyu beef, soulful roasting

Harmony~Harmonie Tottori/Tajima beef, Tamura beef Aomori/Hana Sansho (Japanese pepper) Kyoto/White miso

Sustainability~Durability Hokkaido/Yumepirika

Blessings of the forest and sea~Benedictions of the Forest and the Mer Gifu/10-year-aged Hakuryu Hon Mirin Okinawa/Ishigaki Island sea salt

Lactic acid fermentation~Reconstitution Ehime/Iwagi Island lemon Okinawa/Lemongrass Ivoire cacao 32%

The menu is a chef's choice course using seasonal ingredients carefully selected by the chef from all over Japan.

Tajima beef is the creator of branded wagyu beef and the root of all branded wagyu beef. Among them, Tamura beef is the highest quality wagyu beef, made entirely from Japanese black cattle, and exclusively from virgin females of precious pure Tajima cattle and Tajima lineage cattle, which have been ideally fattened. By maximizing the umami genes, the beef has a tenderness that can be felt just by holding it with chopsticks, and a fragrant taste without any unpleasant odor.

When describing delicious beef, it is often said that the fat is delicious, but the fat of Tamura beef melts at a low temperature, making it exquisitely melt-in-your-mouth when eaten. Please enjoy.

■Menu
Early Summer~Début de L’été Akita/Mitsutanecho fresh watercress Hokkaido/Sea urchin Kochi/Wolf peach Kagoshima/Honkarebushi

Maturity~Maturité Nagasaki/Mud-spotted squid Kagoshima/Honkarasumi Aomori/Noheji turnip Ehime/Green lime

Classic and modern~Modern Classique Shimane/Okinoshima rock oysters Oita/Ran-o Akita/Iburi-gakko caviar

Slicing off~Soustraction Kagoshima/Kinko Bay hairtail fish Hokkaido/Shinhidakacho white asparagus

Cuisson Température Yamagata/Yonezawa beef heart Kochi/New ginger, myoga, green yuzu, green chili pepper

Hydration 105%~Taux D’Hydratation 105% Niigata/Mochi flour Hyogo Awajishima/Moshio seaweed salt Shizuoka/Tosaka Nori

Diligence, insight and passion ~Diligence, Perspicacité et Passion Carefully selected Wagyu beef, soulful roasting

Harmony ~Harmonie Tottori/Tajima beef, Tamura beef Aomori/Hana Sansho pepper Kyoto/White miso

Sustainability ~Durability Hokkaido/Yumepirika

Blessings of the forest and sea ~Benedictions of the Forest and the Mer Gifu/10-year-aged Hakuryu Hon Mirin Okinawa/Ishigaki Island sea salt

Lactic acid fermentation ~Reconstitution Ehime/Iwagi Island lemon Okinawa/Lemongrass Yvoire cacao 32%

The fillet meat for this course is carefully selected from the finest Japanese black beef, including Yonezawa beef and Tajima beef.
It has a silky and elegant taste. The fillet meat is made from female heifers that have not given birth and are fattened over a long period of time. It is grilled in a stone oven using far infrared rays to make it even more tender, making it an exquisite treat.

Please enjoy. ■Menu (ingredients)
Early summer~Début de L’été Akita/Mitsutanecho fresh watercress Hokkaido/Sea urchin Kochi/Wolf peach Kagoshima/Honkarebushi

Maturity~Maturité Nagasaki/Mud-spotted squid Kagoshima/Honkarasumi Aomori/Noheji turnip Ehime/Green lime

Classic and modern~Modern classique Shimane/Okinoshima rock oysters Oita/Ran-o Akita/Iburi-gakko caviar

Slicing off~Soustraction Kagoshima/Kinko Bay hairtail fish Hokkaido/Shinhidakacho white asparagus

Cuisson Température Yamagata/Yonezawa beef heart Kochi/New ginger, myoga, green yuzu, green chili pepper

Hydration 105%~Taux D’Hydratation 105% Niigata/Mochi flour Hyogo Awaji Island/Moshio (seaweed salt) Shizuoka/Tosaka Nori (seaweed)

Study, insight and passion~Diligence, Perspicacité et Passion Carefully selected Wagyu beef, soulful roasting

Harmony~Harmonie Tottori/Tajima beef, Tamura beef Aomori/Hana Sansho (Japanese pepper) Kyoto/White miso

Sustainability~Durability Hokkaido/Yumepirika

Blessings of the forest and sea~Benédictions de la Forêt et de la Mer Gifu/10-year-aged Hakuryu Hon Mirin Okinawa/Ishigaki Island sea salt

Lactic acid fermentation~Reconstitution Ehime/Iwagi Island lemon Okinawa/Lemongrass Ivoire cacao 32%

The menu is a chef's choice course using seasonal ingredients carefully selected from around the country.

Tajima beef is the creator of branded wagyu beef and the root of all branded wagyu beef. Among them, Tamura beef is the highest quality wagyu beef, made entirely from Japanese black cattle, and raised exclusively from virgin females of precious pure Tajima cattle and Tajima-lineage cattle. By maximizing the umami genes, the beef has a tenderness that can be felt just by holding it with chopsticks, and a fragrant taste without any unpleasant odor.

When describing delicious beef, it is often said that the fat is delicious, but the fat of Tamura beef melts at a low temperature, making it melt in your mouth with exquisite ease. Please enjoy.

■Menu
Early Summer~Début de L’été Akita/Mitsutanecho fresh watercress Hokkaido/Sea urchin Kochi/Wolf peach Kagoshima/Honkarebushi

Maturity~Maturité Nagasaki/Mud-spotted squid Kagoshima/Honkarasumi Aomori/Noheji turnip Ehime/Green lime

Classic and modern~Modern Classique Shimane/Okinoshima rock oysters Oita/Ran-o Akita/Iburi-gakko caviar

Slicing off~Soustraction Kagoshima/Kinko Bay hairtail fish Hokkaido/Shinhidakacho white asparagus

Cuisson Température Yamagata/Yonezawa beef heart Kochi/New ginger, myoga, green yuzu, green chili pepper

Hydration 105%~Taux D’Hydratation 105% Niigata/Mochi flour Hyogo Awajishima/Moshio seaweed salt Shizuoka/Tosaka Nori

Diligence, insight and passion ~Diligence, Perspicacité et Passion Carefully selected Wagyu beef, soulful roasting

Harmony ~Harmonie Tottori/Tajima beef, Tamura beef Aomori/Hana Sansho pepper Kyoto/White miso

Sustainability ~Durability Hokkaido/Yumepirika

Blessings of the forest and sea ~Benedictions of the Forest and the Mer Gifu/10-year-aged Hakuryu Hon Mirin Okinawa/Ishigaki Island sea salt

Lactic acid fermentation ~Reconstitution Ehime/Iwagi Island lemon Okinawa/Lemongrass Yvoire cacao 32%

お料理はシェフが全国から厳選した季節の食材を使用したシェフお任せコースです。
＊メインの和牛によりコースの価格が変わります。

本コースのフィレ肉は、シェフと肉問屋の確かな慧眼で厳選した黒毛和牛です。
メスの未経産の牛にこだわり、石窯の遠赤外線で更に柔らかく焼き上げたフィレ肉は絶品です。ぜひご堪能ください。

※コース内容は一例です
■お品書き（使用食材）
生命
北海道/銀鮭生筋子　山梨/春菊　山形/菊花　静岡/次郎柿 鹿児島/本枯れ節　

隈取~Kumadori
徳島/小松島足赤海老 高知/文旦 北海道/根セロリ 愛知/銀杏 ペルノー

海と大地
兵庫/但馬湾香住蟹　北海道/利尻昆布　秋田/日本短角種鹿角牛コンソメ

神龍~Dragon
鹿児島/錦江湾太刀魚 愛知/花穂 大葉 オシェトラキャビア　　

調和~Harmonie
宮城/真穴子 石川/加賀蓮根 青森/天然なめこ 高知/虚空蔵黄金生姜

加水率105
新潟/餅粉　兵庫淡路島/藻塩　静岡/とさかのり

氷温調理
山形/米沢牛心臓 北海道/ヤーコン 愛媛/青檸檬 青唐辛子

研鑽と慧眼と情熱
厳選極み和牛　魂の火入れ　　

サステナビリティ
北海道/ゆめぴりか 　

森と海の恵み
岐阜/10年熟成白龍本味醂　沖縄/石垣島海塩

再構築
石川/加賀棒茶 茨城/つくば和栗 グアナラcacao70