Plaiga TOKYO

A classical cooking method, sliced duck generously covered with salmis sauce. While it may not be novel, it requires exquisite cooking, making it a classic dish. The Shizuku duck, finished rare while retaining the red meat, is a limited-time delicacy sourced from Nishizaki Farm. This Shizuku duck, born from the gentle flavor of domestic duck combined with the wild taste of French Croise duck, is aged further in-house and then slowly roasted. The sauce, overflowing on the duck, is a salmis sauce based on liver and heart. The sauce, enriched with high-quality offal, has no bitterness and combines iron and the umami of duck for a deep flavor. This is the essence of French cuisine that makes use of every part of the poultry. Chef Shota Ikeda, who usually excels in colorful dishes, wants you to savor the duck itself without embellishment. A straightforward main dish filled with his heartfelt intentions. For those who love French cuisine and game, this is a limited-time main dish available in the short autumn season. ■Ibaraki Shizuku Duck, Salmis Sauce from Nishizaki Farm, Ibaraki Prefecture. Note: The number of servings may be limited depending on supply conditions.

Gourmet Menu | Amuse Bouche Ishikawa Prefecture Noto Takano Farm Daki Red Skin Sweet Chestnut Pumpkin Foie Gras Madeleine Signature Dish Yamagata Prefecture Sagae Sugai Farm Tsuya Hime Rice Hairy Crab Ginkgo Caviar Appetizer - Aomori Prefecture Autumn Salmon Rillettes Kurobe Eggplant Salted Salmon Roe Appetizer - Hokkaido Autumn Mackerel Kousui Pear Root Celery Sudachi Appetizer - Hyogo Prefecture Hamo Sepp Mushroom Ginkgo Mushroom Consommé Fish Dish - Akashi Ura Fishing Cooperative Ura Sawara Kaga Lotus Root Roquefort Meat Dish - Ibaraki Prefecture Nishizaki Farm Shizuku Duck Salmi Sauce or Hokkaido Kushiro Hunter's Ezo Deer Poivre Blanc Sauce (prepared as per chef's choice) Dessert - Kumamoto Prefecture Rihei Chestnut Mont Blanc Kyoto Gion Japanese Oolong Tea Mignardises - Post-meal beverages *Please note that to enjoy the best seasonal ingredients, changes may occur without prior notice.

Gourmet Menu | Amuse: Ishikawa Noto Taka-Farm Pumpkin, Foie gras, Madeleine Signature dish: Yamagata Tsuyahime Rice, Crab, Ginkgo, Caviar Appetizer: Aomori Autumn Salmon, Eggplant, Salmon roe Appetizer: Hokkaido Saury fish, Pear, Celery Root, Citrus Sudachi Appetizer: Hyogo Sea Eel, Cep mushroom, Ginkgo, Consomme Soup Fish: Akashi Spanish Mackerel, Lotus Root, Roquefort Meat: 'Ibaraki Duck, Salumi sauce' or 'Hokkaido Hunter’s Venison, Poivrade sauce' (depending on our stock availability) Dessert: Kumamoto Chestnut, Mont Blanc, Kyoto Gion Oolong Tea Mignardise, Coffee or Tea

Gourmand Pairing 16,000 (tax not included) Standard pairing that complements seasonal dishes. Special Pairing 26,000 (tax not included)

• Glass Champagne - Negociant Manipulant, Récoltant Manipulant, approximately 4 varieties available at all times • Glass White Wine - Approximately 4 varieties mainly from France, mixed with small-scale wineries from Japan • Glass Red Wine - Approximately 4 varieties mainly from Burgundy, Bordeaux, etc. from France. Additionally, we also have orange wine, rosé wine, etc. *The lineup may change depending on the season. *Non-alcoholic drinks are also available (sparkling drinks, grape juice, Uji green tea, etc.)