*Please note that the menu may change due to procurement reasons. <Course contents> {Amuse} ■Sado Le Lectier and foie gras crostini Homemade brioche {Antipasto} ■Shizuoka wild bluefin tuna seared Tosa leaf Garlic and beet puree Tokushima caviar lime {Pesce} ■Sanriku flounder grilled with kadaif Kirishima field Jerusalem artichoke and yellow yuzu veloute {Carne} ■A5 Yamagata Obanazawa Wagyu beef charcoal grilled sauce Perigueux Wind Hill Farm Potato gratin Dauphinois {Pasta} ■Ragout made with winter root vegetables Spaghettoni fresh pasta kneaded with basil {Dolce} ■Creme d'Ange Tochiotome and cardamom soup Cocoa nib tuile {Coffee or Tea} ■Coffee or tea

The menu changes depending on the ingredients of the day. Please note. [Antipasto] An example ・Shiranukacho Rakuesha milk-filled mozzarella cheese ・Choshi red sea bream carpaccio with tapnade sauce ・Italian veal "Ichibo" low temperature cooking carpaccio Mimolette cheese ・Tochigi extra thick green asparagus grill Mascarpone and Akane Bijin egg dip [Carne ] Example ・ Yamagata Japanese black beef “Misuji” charcoal grilled red grapes and fresh pepper sauce [Pasta] Example ・ Large clams from Hokkaido Vongole Rosso Fruit tomato

You can choose your favorite appetizer, hot dish, and main dish one by one. <Appetizer> Example • Katsuura yellowtail ~ Carpaccio Horseradish • Hokkaido Shiranuka Mozzarella ~ Nagano Shine Muscat Parese • Low temperature cooking Duck roast ham ~ Insalata Herb vinaigrette Choshi clam ~ White wine steamed Herb butter <Main> Example • Yamagata Pork shoulder loin ~ Mushroom umami Duxel sauce ・ Hakodate white soy ~ Poiré North Sea clam chowder sauce ・ Carefully selected Japanese black beef "Ichibo" ~ charcoal grilled fresh pepper sauce <Pasta> example ・ GRIP classic Pomodoro fresca ~ Aiko tomato Fermented butter / Choshi Sea bass and garland chrysanthemum ~ dried mullet peperoncino Coffee/Tea This is an example as it may change depending on the availability of ingredients.

《 Antipasti 》
イタリア産ブッラータチーズ
〜オリーブとケッパーのタップナード〜

《 Salad 》
紫大根と赤水菜のサラダ

《 Pasta 》
小エビと春キャベツのペペロンチーノ

《 Main 》
山形産天元豚肩ロース
〜エシャロットクリームソース〜

《 Dolce 》
パンナコッタ

《 Coffee or Tea 》
コーヒー/ 紅茶

You can decide what to eat after your visit.

■Grilled persimmon and monkfish liver crostini with homemade brioche■Seared Kagawa-produced rice and yellowtail carpaccio with Hasegawa Farm's brown mushrooms and smoked nuts■Beef tongue bollito with vegetables delivered directly from Oka Farm■Pan-fried flounder delivered directly from Sanriku Yamaki Fisheries with Tokushima-produced yuzu and organic taro veloute■Carefully selected A5 Yamagata Obanazawa Wagyu beef charcoal-grilled with Fukayama Farm's black grape sauce Bordelaise■Fresh porcini aglio e olio pasta with spaghetti■Basque cheesecake made with Japanese chestnuts from Ibaraki■ Wine pairings to go with the coffee/tea course are also available for 4,000 yen!