Monalisa Marunouchi

Varieties: 75% Chardonnay, 25% Pinot Noir. Located in the relatively warm climate of the southern Champagne region of Cote de Sezanne. A producer known for excellent cost performance, supplying grapes to Krug. Offers a soft aroma of ripe apples and brioche, with a good balance of Chardonnay's freshness and Pinot's richness. The finish is slightly sweet with a dry finish.

Amuse-Bouche Appetizer 1: Rich sweet corn potage with Miyazaki prefecture new potatoes ecraze, baked cheese galette. Appetizer 2: Ishikawa prefecture Goroshima sweet potatoes and angel prawn papillote with refreshing salt lemon sauce. [Caviar addition +1650 yen]. Main course (choose one): Roasted sea bass wrapped in black olives with sweet and sour Hinata lemon sauce, accented with asparagus and cucumber. Or, grilled Tsumaari pork shoulder with ginger-flavored couscous and petit vegetables to color early summer. Or, roasted domestic beef fillet with Tsukuba original shiitake fricassee +2200 yen. Served with lobster mousse cannelloni. [Foie gras poele addition +2750 yen]. Assorted desserts with coffee or tea, herbal tea.

Amuse-bouche appetizer (two items) Shimaji marinated with Mona Lisa special salt and Sadohara eggplant caviar farce Refreshing honey vinaigrette with caviar added 5g~ +1650 yen Two cooking methods of seasonal ayu with vivid watercress sauce and liver accent Fish dish (one item) Nagasaki Goto Islands Isaki poêlé with five-spice flavor Whole zucchini fritters with cherry shrimp Meat dish (choose one from below) Ishikawa Agi Seven-faced chicken and new burdock cayette Madeira style with brochette or Roselle lamb leg meat with tarragon aroma Colorful petit tomato and early summer green beans and new onion étuve with roasted domestic beef fillet and Tsukuba original shiitake fricassée +2200 yen Lobster mousse cannelloni with each main dish [Foie gras poêlé addition +2750 yen] Fruit soup Dessert assortment Coffee or tea, herbal tea

Amuse-Bouche Appetizer (2 items) Marinated Shima Aji and Sadohara Eggplant Caviar Farshee with Mona Lisa Special Salt, served with refreshing Honey Vinaigrette and Caviar, featuring two seasonal preparations of Ayu fish with vibrant Watercress Sauce and liver accent Fish Dish (1 item) Pan-fried Isaki from the Goto Islands in Nagasaki, with Five-Spice Flavor, accompanied by whole Zucchini Fritters and Sakura Shrimp Meat Dish (Choose 1 from below) Seven-Faced Chicken from Agishi, Ishikawa Prefecture with New Burdock in Cayet Madère style, Brochette or Roasted Lamb Leg from Rosel Farm with Tarragon aroma, served with colorful Cherry Tomatoes, early summer Green Beans, and new Onions in Etuve, or Roasted Domestic Beef Fillet with Tsukuba-wara Kinoko Fricassee +2200 yen Lobster Mousse Cannelloni served with each main course Pan-seared Foie Gras with Perigueux Sauce will be provided Fruit Soup Assorted Desserts Coffee or Tea, Herbal Tea

Christmas Menu Amuse-Bouche Appetizer Hokkaido Fresh Scallop Grilled with Tartar Sauce, served with Sweet Potato Pancake [Add Caviar 5g+ ¥1650] Thick Potage of Tsukuba Wild Shiitake and Mushroom Pumpkin Flan with Fish Dish Cold-rolled Flounder wrapped in Kataifi with Christian Winter Burdock Duxelles and Red Apple Sauce accent Meat Dish Roasted Ezo Venison Thigh Meat with Fragrance of Wild Strawberries, served with Petite Vegetables and Celery Root Puree or Grilled Domestic Beef Fillet with Lobster Fricassee +¥2200 Gouda Cheese Ravioli with Marsala Sauce each Meat Dish with [Add Foie Gras Poêlé +¥3300] [Seasonal French Black Truffle +¥2750] Christmas Special Dessert Assortment Coffee or Tea Service charge is separate

Amuse-bouche Appetizer ① Rich pumpkin potage with Sadowara eggplant from Miyazaki Prefecture, baked flan served with ricotta cheese. Appetizer ② Scallop and garlic chive ravioli with Noilly sauce, served with sweet potato pancakes. [Caviar addition 5g～ +1650 yen] Main course (please choose one from below) Direct delivery from Yahiro Maru: Large snapper wrapped in kadaif with basil-flavored cucumber pasta and orange beurre blanc sauce, or grilled shoulder loin of Tsumari pork wrapped in onion confit with a medley of summer vegetables and grain mustard sauce, or grilled domestic beef fillet +2200 yen. Grilled langoustine and pipérade wrapped in crepes with a watercress accent. For each main course, [Foie gras poêlé addition +2750 yen]. Dessert assortment, coffee or tea, herbal tea.

Amuse-bouche appetizer (two dishes) - Zuwai crab, avocado, and tomato arranged as a rose; baked shellfish and vegetable in phyllo pastry with a sauce of chrysanthemum greens and liver harmony. Fish dish (one dish) - Herb crusted grilled sweetfish from the Goto Islands, served with stewed green beans and lentils, herb-flavored. [Caviar addition 5g~ +1650 yen] Meat dish (please choose one from below) - Roasted Japanese summer venison leg with spiced mango chutney and poivrade sauce, or - Caïet of turkey from Agin, Ishikawa, served with gratin of new potatoes and petite vegetables, or - Grilled domestic beef fillet +2200 yen. Crepe wrapped with langoustine and piperade, accented with watercress. [Foie gras poêlé addition +2750 yen] Fruit soup, dessert assortment, coffee or tea, herbal tea.

Amuse-bouche appetizer (two dishes) - Zuwai crab, avocado, and tomato arranged in a rosette, Mona Lisa's smile, baked shellfish and vegetables wrapped in phyllo with a sauce of chrysanthemum greens and liver harmony. Fish dish (one dish) - Herb crusted grilled sweetfish from the Goto Islands, stewed green beans and lentils with herb flavor, served with caviar. Meat dish (choose one from below) - Roasted Japanese summer venison loin with spiced mango chutney and poivrade sauce, or - Caïet of turkey from Aigishi, Ishikawa, served with gratin of new potatoes and petite vegetables, or - Grilled domestic beef fillet (+2200 yen). Crepe wrapped with langoustine and piperade, accented with watercress. Each main dish is served with pan-seared foie gras and sauce perigourdine. Fruit soup, dessert assortment, coffee or tea, herbal tea.

Christmas Menu Amuse-bouche Appetizer Grilled fresh scallops from Hokkaido served with tartar sauce and potato pancakes [Caviar addition 5g - +1650 yen] Rich mushroom soup with Tsukuba shiitake and a pumpkin flan Fish dish Crispy winter flounder wrapped in kataifi with a duxelles of winter burdock and an accent of red apple sauce Meat dish Roasted Ezo deer thigh with raspberry aroma served with petite vegetables and celery root puree or Grilled domestic beef fillet with lobster fricassée +2200 yen Ravioli with Gouda cheese served with Marsala sauce Each meat dish can have [Foie gras poêlé addition +3300 yen] [In season French black truffle addition +2750 yen] Special Christmas dessert platter Coffee or Tea Service charge is separate.

Varieties: 75% Chardonnay, 25% Pinot Noir. Lutte Raisonnée. The Côte de Cessanne region in the relatively warm climate of southern Champagne. A cost-effective producer that also supplies grapes to Krug. Soft aromas of ripe apples and brioche, with a good balance of the freshness of Chardonnay and the richness of Pinot. The finish has a slight sweetness but also possesses a dry crispness.

Amuse-bouche Appetizer ① Gratin of Inca potatoes and Kita Akari with angel shrimp, fragrant with yuzu. Appetizer ② Croquette of Kaga lotus root and squid, served with spicy tomato sauce flavored with squid ink. [Caviar addition 5g~ +1650 yen] Main dish (please choose one from below) Crispy baked Scotch salmon coated with poppy seeds, mushroom and pumpkin escabeche, or Tsukuba Kasumi duck roast with celery root puree and sautéed autumn root vegetables in red wine sauce, or Grilled domestic beef fillet served with lemon butter +2200 yen. Fragrant grilled matsutake mushrooms and ginkgo risotto. Each main dish includes [Foie gras poêlé addition +2750 yen]. Dessert assortment, coffee or tea, herbal tea.

Amuse-bouche appetizer (two dishes) Grilled French custard made with Japanese chestnuts from Miyazaki Prefecture, rich potage of shiitake mushrooms and mushrooms, braised oxtail with Kaga red-skinned pumpkin piccata, and carrot sauce with orange aroma. Fish dish (one dish) Directly delivered from Yahiro Maru, pan-fried hairtail with fragrant nuts and an accent of grilled eggplant. [Caviar addition 5g - +1650 yen] Meat dish (please choose one from below) Roasted Ezo deer inner thigh meat with physalis and raspberry condiment, poivrade sauce, or grilled loin of Niigata's Tsumari pork with fresh peanuts and autumn vegetables fricassée, or grilled domestic beef fillet with lemon butter +2200 yen. Fragrant grilled matsutake mushrooms and ginkgo grilled risotto. For each main dish, [Foie gras poêlé addition +2750 yen]. Fruit soup, dessert assortment, coffee or tea, herbal tea.

Amuse-bouche appetizer (two dishes) Grilled French custard made with Japanese chestnuts from Miyazaki Prefecture, rich potage of shiitake mushrooms and mushrooms, braised oxtail with Kaga red-skinned pumpkin piccata, and carrot sauce with orange aroma. Fish dish (one dish) Directly delivered from Yahiro Maru, pan-fried hairtail with fragrant nuts and an accent of grilled eggplant, served with caviar. Meat dish (please choose one from below) Ezo deer roast inner thigh with physalis and raspberry condiment, served with poivrade sauce, or Niigata Prefecture Tsumari pork grilled loin with fresh peanuts and autumn vegetable fricassée, or domestic beef fillet grilled with lemon butter (+2200 yen) Grilled Matsutake mushrooms and ginkgo nut risotto. Each main dish is served with pan-seared foie gras and sauce perigourdine. Fruit soup, dessert assortment, coffee or tea, herbal tea.

Christmas Menu Amuse-bouche Appetizer Grilled fresh scallops from Hokkaido served with tartar sauce and potato pancakes [Caviar addition 5g - +1650 yen] Rich porcini mushroom and shiitake soup from Tsukuba served with pumpkin flan Fish dish Crispy flatfish wrapped in kadaif with winter burdock duxelles and an accent of red apple sauce Meat dish Roasted Ezo deer thigh with raspberry aroma served with petite vegetables and celery root puree or Grilled domestic beef fillet with lobster fricassée +2200 yen Ravioli with Gouda cheese served with Marsala sauce Each meat dish can have [Foie gras poêlé addition +3300 yen] [In season French black truffle addition +2750 yen] Special Christmas dessert platter Coffee or Tea Service charge is separate.

Amuse-bouche Appetizer ① A rich winter cabbage potage with cauliflower flan, served with escargot butter-flavored shellfish. Appetizer ② Crab and watercress farce stuffed in turnip with a rich turnip cream sauce [Caviar addition 5g - +1650 yen]. Main course (please choose one from below): Grilled Spanish mackerel delivered directly from Yahiromaru, with orange fondant of Chinese cabbage and an accent of Miyazaki kumquat, or Irish lamb loin with almond pané, merguez, and roasted root vegetables with herbs, or grilled domestic beef fillet with lobster fricassée and beef tendon ragout in a pie case, served with red wine sauce - +2200 yen. Each main course includes [Foie gras poêlé addition - +2750 yen]. Dessert assortment or seasonal plated dessert - +1100 yen. Coffee or tea, herbal tea.

Amuse-bouche: Crispy grilled Hokkaido cod milt and sweet potato pancakes with a turnip sauce full of vegetable flavors, scallops, Kaga lotus root, and mushrooms in papillote, served with fresh dressing of Fuji apples. [Caviar addition 5g - +1650 yen] Fish dish (choose one): Poêlé flat sea bass from the Goto Islands wrapped in shiso mousse with anise-flavored fennel coulis. Meat dish (choose one from below): Spanish pork belly braised in balsamic vinegar served with small winter vegetables and Gouda cheese ravioli, or roasted Ezo venison thigh with a sweet and sour berry aroma served with Lyonnaise Inka potatoes, or grilled domestic beef fillet with lobster fricassée, or beef tendon ragout in a pie case with red wine sauce +2200 yen. Each main dish includes [Foie gras poêlé addition +2750 yen]. Dessert assortment or seasonal plated dessert +1100 yen. Coffee or tea, herbal tea. Service charge is separate.

Amuse-bouche: Crispy grilled Hokkaido cod milt and sweet potato pancakes with a turnip sauce full of vegetable flavors, served with caviar. Fish dish (one selection): Poêlé flat sea bass from the Goto Islands wrapped in shiso mousse, with a fennel coulis flavored with anise. Meat dish (choose one from below): Spanish pork belly braised in balsamic vinegar, served with small winter vegetables and Gouda cheese ravioli, or roasted Ezo deer inner thigh with a sweet and sour berry aroma, accompanied by Lyonnaise Inca potatoes. Grilled domestic beef fillet and lobster fricassée, beef tendon ragout in a pie case with red wine sauce +2200 yen. Each main dish includes a pan-seared foie gras. Dessert platter or seasonal à la carte dessert +1100 yen. Coffee or tea, herbal tea. Service charge is additional.

Christmas Menu Amuse-Bouche Appetizer Grilled fresh scallops from Hokkaido served with tartar sauce and potato pancakes [Caviar addition 5g - +1650 yen] Rich mushroom soup with Tsukuba shiitake and a pumpkin flan Fish dish Crispy winter flounder wrapped in kataifi with a duxelles of winter burdock and an accent of red apple sauce Meat dish Roasted Ezo deer thigh with raspberry aroma served with petite vegetables and celery root puree or Grilled domestic beef fillet with lobster fricassée +2200 yen Ravioli with Gouda cheese served with Marsala sauce Each meat dish can have [Foie gras poêlé addition +3300 yen] [Currently in season French black truffle addition +2750 yen] Special Christmas dessert platter Coffee or Tea Service charge will be added separately.

Varieties: 75% Chardonnay, 25% Pinot Noir. Lutte Raisonnée. The Côte de Cessanne region in the relatively warm climate of southern Champagne. A cost-effective producer that also supplies grapes to Krug. Soft aromas of ripe apples and brioche, with a good balance of the freshness of Chardonnay and the richness of Pinot. The finish has a slight sweetness but also possesses a dry crispness.

Amuse-bouche Appetizer ① A rich winter cabbage potage with cauliflower flan, served with escargot butter-flavored shellfish. Appetizer ② Crab and watercress farce stuffed in turnip, with a rich turnip cream sauce. [Caviar addition 5g - +1650 yen] Main course (please choose one from below): Grilled Spanish mackerel delivered directly from Yahiromaru, with orange fondant of Chinese cabbage and an accent of Miyazaki kumquat, or Irish lamb loin with almond pané, merguez, and roasted root vegetables with herbs, or grilled domestic beef fillet with lobster fricassée and beef tendon ragout in a pie case, served with red wine sauce - +2200 yen. Each main course includes [Foie gras poêlé addition - +2750 yen]. Dessert assortment or seasonal plated dessert - +1100 yen. Coffee or tea, herbal tea.

Amuse-bouche: Crispy grilled Hokkaido cod milt and sweet potato pancakes with a turnip sauce full of vegetable flavors, scallops, Kaga lotus root, and mushrooms in papillote, served with fresh dressing of Fuji apples. [Caviar addition 5g - +1650 yen] Fish dish (choose one): Poêlé flat sea bass from the Goto Islands wrapped in shiso mousse with anise-flavored fennel coulis. Meat dish (choose one from below): Spanish pork belly braised in balsamic vinegar served with small winter vegetables and Gouda cheese ravioli, or roasted Ezo venison thigh with a sweet and sour berry aroma served with Lyonnaise Inka potatoes, or grilled domestic beef fillet with lobster fricassée, or beef tendon ragout in a pie case with red wine sauce +2200 yen. Each main dish includes [Foie gras poêlé addition +2750 yen]. Dessert assortment or seasonal plated dessert +1100 yen. Coffee or tea, herbal tea. Service charge is separate.

Amuse-bouche: Crispy grilled Hokkaido cod milt and sweet potato pancakes with a turnip sauce full of vegetable flavors, served with caviar. Fish dish (one selection): Pan-seared flat sea bass from the Goto Islands wrapped in shiso mousse, with a fennel coulis flavored with anise. Meat dish (choose one from below): Spanish pork belly braised in balsamic vinegar, served with small winter vegetables and Gouda cheese ravioli, or roasted Ezo deer thigh with a sweet and sour berry aroma, accompanied by Inca potatoes Lyonnaise, or grilled domestic beef fillet with lobster fricassée, and beef tendon ragout in a pie case with red wine sauce (+2200 yen). Each main dish is served with pan-seared foie gras. Dessert platter or seasonal a la carte dessert (+1100 yen). Coffee, tea, or herbal tea service charge is additional.

Christmas Menu Amuse-Bouche Appetizer Grilled fresh scallops from Hokkaido served with tartar sauce and potato pancakes [Caviar addition 5g - +1650 yen] Rich mushroom soup with Tsukuba shiitake and a pumpkin flan Fish dish Crispy flatfish wrapped in kadaif with winter burdock duxelles and a touch of red apple sauce Meat dish Roasted Ezo deer thigh with raspberry aroma served with petite vegetables and celery root puree or Grilled domestic beef fillet with lobster fricassée +2200 yen Ravioli with Gouda cheese served with Marsala sauce Each meat dish can have [Foie gras poêlé addition +3300 yen] [In season French black truffle addition +2750 yen] Special Christmas dessert platter Coffee or Tea Service charge will be added separately.

Varieties: 75% Chardonnay, 25% Pinot Noir. Lutte Raisonnée. The Côte de Cessanne region in the relatively warm climate of southern Champagne. A cost-effective producer that also supplies grapes to Krug. Soft aromas of ripe apples and brioche, with a good balance of Chardonnay's freshness and Pinot's richness. The finish has a slight sweetness but also possesses a dry crispness.

Amuse-bouche appetizer ①: Directly delivered from Yahiro Maru, marinated first bonito with a spicy pipérade and a rich egg yolk sauce made with Yoka Yoka eggs [Caviar addition 5g - +1650 yen]. Appetizer ②: Croquette with escargot butter flavor made with clams and whelks from Chiba Prefecture, served with a sauce Américaine. Main course (choose one from below): Poêlé cherry sea bream from the Goto Islands, warm salad of spring cabbage and fresh wakame; or green asparagus beignet with sakura beurre blanc sauce; or grilled shoulder loin of Tsumari pork with turmeric-flavored couscous and colorful spring vegetables; or grilled domestic beef fillet with lobster risotto - +2200 yen. Served with a mini tart of burdock, nagaimo, and apple from Aomori Prefecture. Each main course can have [added poêlé foie gras - +2750 yen]. Dessert assortment, coffee or tea, herbal tea.

Amuse-bouche appetizer (please choose one from below) French white asparagus and pink grapefruit mimosa salad with the umami of scallops or gratin of Ibaraki Tsukuba raw shiitake mushrooms and beef tongue with cep mushroom ragout, accented with spring mountain vegetables friture. Fish dish (one item) Poêlé cherry salmon wrapped in bamboo shoots with braised Brussels sprouts fragrant with tree buds and sauce marinière [Caviar addition 5g - +1650 yen]. Meat dish (please choose one from below) Ibaraki Kasumi duck roast with Kampot pepper flavor, purée of new onions, and petit pois à la française or grilled lamb leg from Roséres, France, with basil-flavored new potatoes Lyonnaise and served with beet mustard or grilled domestic beef fillet with lobster risotto - +2200 yen. Served with petit tart of burdock, nagaimo, and apple from Aomori Prefecture. Each main dish includes [Foie gras poêlé addition - +2750 yen]. Dessert assortment, coffee or tea, herbal tea.

Amuse-bouche appetizer (two dishes) French white asparagus and pink grapefruit mimosa salad, paired with the umami of scallops. Gratin of Ibaraki Prefecture Tsukuba raw shiitake mushrooms and beef tongue, with a ragout of cep mushrooms, accented with spring mountain vegetables friture. Fish dish (one dish) Poêlé cherry salmon wrapped in bamboo shoots, accented with caviar, and braised Brussels sprouts with the aroma of tree buds, served with marinere sauce. Meat dish (please choose one from below) Roasted Kasumi duck from Ibaraki Prefecture, flavored with Kampot pepper, served with purée of new onions and petit pois Francaise, or grilled lamb leg from Roséres, France, flavored with basil, served with Lyonnaise new potatoes and accompanied by beet mustard, or grilled domestic beef fillet with lobster risotto (+2200 yen) served with petit tart of burdock, nagaimo, and apple from Aomori Prefecture. The main course will be accompanied by poêlé foie gras and sauce perigourd. Fruit soup or cheese or yogurt dessert assortment. Coffee or tea, herbal tea.

Christmas Menu Amuse-Bouche Appetizer Grilled fresh scallops from Hokkaido served with tartar sauce and sweet potato pancakes [Caviar addition 5g - +1650 yen] Rich porcini mushroom and shiitake soup from Tsukuba served with pumpkin flan Fish dish Crispy winter flounder wrapped in kataifi with a duxelles of winter burdock and an accent of red apple sauce Meat dish Roasted Ezo venison thigh with raspberry aroma served with petite vegetables and celery root puree or Grilled domestic beef fillet with lobster fricassée +2200 yen Ravioli with Gouda cheese served with Marsala sauce Each meat dish can have [Foie gras poêlé addition +3300 yen] [In season French black truffle addition +2750 yen] Special Christmas dessert platter Coffee or tea Service charge is separate.