8-Course Special [Luxe] (Course only)
12,650 JPY(tax included)
![8-Course Special [Luxe]](https://res-reserve.imgix.net/149458/f65a0eca-9bcf-445f-a914-1d68fd6975b2.jpg?auto=compress%2Cformat&fit=max&ixlib=react-9.7.0)
About Course Menu
This is the luxurious course [Luxe-リュクス], where you can enjoy both the seasonal vegetable terrine from 【Saison A】 and today’s appetizer from 【Saison B】. As this course offers generous portions, we recommend it for those who would like to enjoy a hearty meal.
Menu
【Luxe】 Amuse-Bouche Fish Appetizer Charcuterie Appetizer Seasonal Vegetable Terrine Today’s Appetizer Fish Dish Meat Dish Dessert Three Kinds of House-Made Bread Pairings and Bread Dips After-Meal Beverage Includes a Small Gift ・If you do not prefer dessert, it can be changed to cheese. Please let us know when making your reservation.
Confirmation details
・Due to limited seating and the timing of dish service, courses are available for parties of 2 or more. ・When ordering a course meal, we kindly ask that you also order beverages so that you may better enjoy your dining experience. ・Please inform us of any dislikes, allergies, or other dietary restrictions at the time of reservation. We may not be able to accommodate requests made immediately before your visit. If, for the above reasons, you request a different dish, an additional charge for that dish will apply. Thank you for your understanding. ・A separate cover charge of 605 will be added.
■ Cancellation fee for reservation cancellations
・On the day (without notice)100%
・On the day (with notice)100%
・1 days in advance00:00〜100%
・2 days in advance00:00〜100%
・3 days in advance00:00〜100%
・4 days in advance00:00〜50%
■ Cancellation fee for reservation changes
・On the day (without notice)100%
・On the day (with notice)100%
・1 days in advance00:00〜100%
・2 days in advance00:00〜100%
・3 days in advance00:00〜100%
■ Notes
As we also need to make preparations and accommodate other reservations, we kindly ask that cancellations be made at least 5 days in advance and that any changes to the number of guests be made at least 3 days in advance.