池下 Ponte

[OMAKASE] Leave today’s finest ingredients to the chef | 7 courses (Course only)

18,700 JPY(tax included)

[OMAKASE] Leave today’s finest ingredients to the chef | 7 courses

About Course Menu

What has been further refined with the relocation is the allure of charcoal fire. The powerful flames of Kishu Binchotan draw out the natural umami of each ingredient, elevating it into an aromatic dish. Simple yet profound, we offer a gastronomic experience filled with new discoveries and impressions in every bite. The day’s course begins with the chef’s refrigerator. Today’s finest, on this very day, presented through charcoal-grilled fusion cuisine. Leave everything behind and immerse yourself in an exceptional moment.

Menu

Entrust Owner Chef Maebashi with a seven-course dinner, from the amuse-bouche to dessert, for an exceptional evening. Below is an example for one guest (menu changes daily depending on available ingredients): • Amuse-bouche 12-month aged prosciutto from Auvergne, France, and tomato tempura • Appetizer Tuna from Oma, Aomori, and caviar tartare • Soup Hokkaido Gold Rush corn and buffalo mozzarella • Warm appetizer Charcoal-grilled lobster Charcoal-grilled Manganji peppers and ohitashi of freshly lifted yuba • Main Charcoal-grilled fillet of Irago Kuroushi beef, limited to 100 head annually, with Japanese yam and potatoes • Finale Fresh hand-rolled pasta of the day, tagliatelle, with consommé butter sauce and salted sea urchin or Grilled rice ball of the day with Hatcho miso and egoma miso • Dessert Tokoname pistachio and Nishio matcha gelato with rich custard pudding • After-meal beverage Toy&Co roasted specialty coffee, Guatemala or Black tea from Damine, Shitara, Aichi or Green tea from Damine, Shitara, Aichi

Confirmation details

Please let us know if you or any of your guests have any allergies or ingredients you dislike. If you are celebrating a special occasion, we will be happy to prepare a dessert plate for you. Please feel free to let us know.

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