仅限预订座位 (仅限预订座位)

菜单

Appetizers ・Carpaccio of Hokkaido Scallop ~ 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 Murcia Burrata Cheese, Osmic Tomatoes, and Seasonal Fruits ・Chicken Liver Mousse that Tastes Like Foie Gras ・Ultra-aged Pâté de Campagne ・Assorted Selected Cheeses and Dried Fruits from Progress ・Bonito Carpaccio with Soy Sauce Vinaigrette ・Brick Pastry Wrapped Oysters and Sausage ・Panisse ・Crab Tomato Cream Croquettes (2 pieces) ・Sea Urchin Cream Croquettes ・White Asparagus with Poached Egg at 63°C, Ricotta, and Truffle Oil ・Ratatouille Bianco with Colorful Vegetables ・Brioche of Angels with Whipped Olive Oil and Salt Butter ・Quiche with Snow Crab and Smoked Salmon ・Mafugu Shirako Meunière with Brown Butter Sauce ・Fluffy Fritters of Yamagu Prefecture's Hamo Fish ・French Jambon de Bayonne (18 months cured) Main Courses ・Paper-wrapped Uwajima Sea Bream from Ehime with Escargot Butter ・Confit of Ayu Fish from Aichi Prefecture ・Charcoal-grilled Hakata Jidori Chicken from Fukuoka with Balsamic Sauce ・French Duck Confit with Bone ・Kirishima Kurobuta Pork Shoulder Carbonnade ・Long-term Fattening Hokkaido Beef with Périgueux Sauce ・Basque-style Stewed Algowa Pork Shoulder from Brittany, France Pasta Dishes ・Yuzu-scented Tomato Cream ・Fish Sauce Lemon Butter Peperoncino ・Gorgonzola Cream Gnocchi ・Fresh Sea Urchin Pasta ・Sicilian-style Sardines and Fennel ・Tomato Carbonara ・Peperoncino with Fresh Sea Urchin ・Cacio e Pepe ・Red Wine Braised Beef Tendon ・Pomodoro Basilico with Burrata Cheese ・Peperoncino with Pancetta and Kujo Green Onions Desserts ・Tiramisu ・Italian Pudding ・Today's 3 Flavors of Gelato ・Assorted Dolce ・Apple Far Breton with Mille-feuille Interpretation ・Crème d'Anjou Expressed with Yogurt ・Lemon-scented Catalana ・Basque Cheesecake ・White Peach Compote with Yogurt Bavarois and Red Wine Jelly Composition