Reservation for seating only (Reservation for seats only)

Menu

Appetizers - Hokkaido Scallop Carpaccio with Wasabi Cream, Citrus, and Kelp Jelly - Cauliflower Bavarois with Consommé Jelly, Snow Crab, and Caviar - White Asparagus and Strawberry Salad with White Balsamic Vinaigrette - Caprese with High-Sugar Osmic Tomatoes, Seasonal Fruits, and Murgia Burrata Cheese - Chicken White Liver Mousse resembling Foie Gras - Super-Matured Country Terrine - Assorted Selection of Cheeses and Dried Fruits from Progress Co. - Bonito Carpaccio with Soy Vinaigrette - Brick-Wrapped Oysters and Salsiccia - Panisse - Crab Tomato Cream Croquette (2 pieces) - Sea Urchin Cream Croquette - White Asparagus with 63-Degree Poached Egg, Ricotta, and Truffle Oil - Colorful Vegetable Ratatouille Bianco - Angel Brioche with Whipped Olive Oil and Salt Butter - Snow Crab and Smoked Salmon Quiche - Pan-Fried Pufferfish Milt with Brown Butter Sauce - Fluffy Fried Pike Conger from Ube, Yamaguchi Prefecture - French Prosciutto (Jambon de Bayonne, 18 months) Main Dishes - Ehime Uwajima Sea Bream en Papillote with Escargot Butter - Aichi Ayu Confit - Fukuoka Hakata Jidori Charcoal Grill with Balsamic Sauce - French Bone-in Duck Confit - Kirishima Kurobuta Pork Shoulder Roast Carbonade - Hokkaido Long-Term Fertilized Virgin Beef with Périgueux Sauce - French Bretagne Algue Pork Shoulder Basque-Style Stew Pasta Dishes - Yuzu Tomato Cream - Fish Sauce Lemon Butter Peperoncino - Gorgonzola Cream Gnocchi - Fresh Sea Urchin Pasta - Sardine and Fennel Sicilian Style - Tomato Carbonara - Sea Urchin Peperoncino - Cacio e Pepe - Red Wine Beef Tendon Stew - Pomodoro Basilico with Burrata Cheese - Peperoncino with Pancetta and Kujo Leeks Desserts - Tiramisu - Italian Pudding - Assorted Three Kinds of Today's Gelato - Dolce Assortment - Apple Far Breton Interpreted as Mille-Feuille - Crème d'Anjou with Yogurt - Catalan Cream with a Hint of Lemon - Basque Cheesecake - White Peach Compote with Yogurt Bavarian Cream and Red Wine Jelly Composition