Bleu

Thinly sliced Inca potatoes, stacked 3 to 4 layers, grilled on a hot plate until crispy, finished with truffle salt.

We serve seasonal fresh fish sourced from the market as carpaccio. The vinaigrette varies each time, so look forward to it every time!

We will prepare 5 to 6 different dishes daily in small portions. The most popular a la carte item!

A dish where large domestic mussels are luxuriously steamed in champagne and infused with the aroma of butter. Perfectly paired with champagne, sparkling wine, or white wine!

Clams and mushrooms are stir-fried on a hot plate and generously topped with a lightly soy-flavored garlic butter sauce.

A rich potage that changes with the seasons. In summer, we offer Vichyssoise.

We will grill fresh seasonal fish from Tsukiji, Toyosu, and Ota markets on a hot plate or with binchotan charcoal. It will be served with a special sauce that complements the fish.

A5 rank domestic Japanese black beef Chateaubriand! An extremely rare cut that can only be obtained from a single cow! With a melt-in-your-mouth texture, be sure to enjoy it!

Chicken thigh with bone is slowly cooked in confit style at low temperature and then crisped up on a hot plate. It's not a standard menu item, so if you find it, consider yourself lucky!

The price varies depending on the origin and size, but the taste is indescribably delicious! It is not always available, so please inquire when making a reservation.

A salt hamburger that doesn't need sauce, made with an original blend. Limited quantity, so hurry up!

This dish features a bone-in lamb chop topped with a carefully sautéed duxelles made of finely chopped mushrooms, garlic, and shallots, wrapped in caul fat and grilled on a hot plate. It is not on the grand menu, so please be sure to try it when it is available.

The origin and brand may vary depending on the procurement, but we offer well-balanced Black Wagyu. An example of 100g is listed, but we can adjust the weight according to your request, so please feel free to ask.

This is a tartare made luxuriously with natural tuna.

Limited menu available only during the Sekogani season. It is filled with plenty of inner and outer roe, topped with sea urchin and salmon roe.

We steam and grill the Ise lobster from Chiba Prefecture, which has the highest catch volume in Japan. We generously pour a luxurious sauce made with the lobster's miso.

A dish of homemade sausage grilled to perfection over binchotan charcoal.

This is a seasonal limited menu featuring Ezo deer, and it is a must-try!