Dinner Course 2 (Course only)
12,000 JPY(tax included)
About Course Menu
We procure seasonal ingredients from amazing producers across Japan and prepare them simply to allow you to enjoy their flavors to the fullest.
Menu
New onions from Shibamura Farm, Hyogo Prefecture / Ricotta from Kawaba Farm, Gunma Prefecture Mille-feuille from Tommy Farm, Nagasaki Prefecture / Roquefort / Red sea urchin from Nemuro, Hokkaido Northern clams from Hakodate, Hokkaido / Akagai clams from Yuriage, Miyagi Prefecture / Asparagus from Yamauchi, Kagawa Prefecture White asparagus from Hokkaido / Summer truffle from Italy / Rich yolk eggs from Kuramochi, Ibaraki Prefecture Wild conger eel from Tsushima, Nagasaki Prefecture / Kurohone maitake mushrooms from Gunma Prefecture / Mountain pepper from Kyoto Prefecture Akaushi beef from Mount Aso, Kumamoto Prefecture, Uchimomo cut / High-sugar lily bulb from Date, Hokkaido Premium shiitake mushrooms, 'Tenkei Kinoko' from Tokushima Prefecture / Summer truffle from Italy / Carnaroli from Ishikawa Prefecture 'Taiyo no Tamago' (Sun's Egg) from Miyazaki Prefecture / Greek yogurt from Iwate Prefecture / Mint from Tazawa, Tokyo
Confirmation details
*The photos are for illustrative purposes only. *The courses are examples. *Please note that the menu may change due to ingredient availability. *We will do our best to accommodate dietary restrictions and menu changes due to allergies, but please understand that some requests may not be possible.
■ Cancellation fee for reservation cancellations
・On the day (without notice)100%
・On the day (with notice)100%