7besante

[2026 Christmas] Regular Course with House-Made Dessert, Choose Your Appetizer and Main Dish on the Day (from 5 Options) (Course only)

7,260 JPY(tax included)

[2026 Christmas] Regular Course with House-Made Dessert, Choose Your Appetizer and Main Dish on the Day (from 5 Options)

About Course Menu

A special course available only during the Christmas season, including a homemade dessert (or cheese) after the meal. Please choose your appetizer and main course from the menu on the day. Enjoy a course created just for you. * An additional serving of live lobster before the main course is also available. [If you would like to share half a live lobster each before the main course] Example: Online reservation for 4 guests 1. Select the [Choice] Regular Course for 4 guests when making your reservation. 2. Enter your request in the remarks section: - Add 2 live lobsters (we would like to share half a lobster each before the main course) Live lobsters will be procured to match your reservation date. * For reservations on 12/24, 25, or 26, please make your reservation by 12:00 a.m. on Monday the 21st.

Menu

• Amuse-bouche • Pesticide-Free Vegetable Plate from Tamba Ichijima • Appetizer (choose 1 or more) • Main Course • Bread • Dessert or Cheese • After-Meal Coffee (Tea or Herbal Tea) (Sample Menu) Please choose one appetizer and one main course from the selections below. Additional plates are also available. ▼ Appetizers • Sautéed Live Abalone and French Cèpes Mushrooms with Mushroom Blue Cheese Sauce (+1650) • Spanish Foie Gras with House-Made Pain d’Épices, Served with Figs (+1100) • Wakayama Kenken Bonito and Grilled Eggplant in a Layered Presentation (+550) • Marinated Awaji Octopus with Grilled Leek and Dejima Potatoes, Romesco Sauce (+550) • House-Made Pâté de Campagne (Pâté of Kobe Pork and Domestic Duck Liver) • Kobe Pork Fromage de Tête with Gribiche Sauce (Collagen-rich pâté of pork tongue, ears, and cheek, served with egg sauce) ▼ Main Courses • Roasted Yezo Venison Loin from Shiranuka, Hokkaido (+1980) • Roasted French Limousin Lamb “Le Baronet” Saddle (+2200) • Grilled Spanish Galician Chestnut Pork • Japanese A5 Black Wagyu Steak (Rump Cap), Served with Foie Gras (+4400) (Without foie gras +3300) • Bœuf Bourguignon – Red Wine-Braised Japanese Black Wagyu Cheek (+1650) • Tajima Chicken Confit, Bone-In Thigh • Pan-Seared Tilefish from Shimane with Crispy Scales (+1000) *Menu items are subject to change depending on seasonal availability and sourcing. This menu is for reference only.

Confirmation details

* Our restaurant does not offer an omakase course. (On the day, you will choose your appetizer and main dish) * No service charge for lunch customers (starting from the end of August 2025)

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