Pedro

We have prepared a 4-course lunch menu featuring appetizers and seafood made from carefully selected Japanese ingredients, the chef's signature main dish, and Peter's original dessert.

A three-course lunch featuring soup made with fresh seasonal vegetables, the chef's signature main dish, and Peter's original dessert.

A three-course lunch featuring soup made with fresh seasonal vegetables, the chef's signature main dish, and Peter's original dessert.

The 7-course "Destinatie" course, suitable for a special evening, starts with a lavish dish of tiger prawns and Oscietra caviar, followed by a main course of richly flavored pheasant and pigeon from Angers. We hope you will enjoy the new world of Peter's, where tradition and innovation are in harmony. Amuse of the day ■ Appetizer 1 ■ Kumejima prawns, bamboo shoots, mousseline, ochetra caviar, homemade ponzu vinegar seasoned with shiso miso Sauternes wine ■ Appetizer 2 ■ Bluefin squid, white asparagus, uncured ham in consomme butter sauce, Kyoto black seven spice, basil ■ Seafood ■ Aomori einaume cabbage and Asari clams with apple variation, black tonbo sake and vinegared fruit sauce ■Main dish■Broiled pigeon breast from Angers, confit of momo meat, burdock and truffle pearl onion, pheasant sauce with verbena ■Cheese■Camembert from Kobe, black truffle, green vegetable, walnut +4,000 ■Dessert Dessert■Inspiration of Japanese sweets from Hiroshima PrefectureHachisaku jelly, white bean paste, yasaku cream, white miso paste, butter ice cream■After-dinner beverage Coffee or tea petit fours※Photographs are for reference only. The menu is subject to change depending on availability. Please note that the menu is subject to change due to availability.

The sophisticated entry course [Depart] 6-course menu offers a French-style appetizer, a double main course of seasonal seafood and meat dishes, and Peter's original dessert. We hope you will enjoy the new Peter's world where tradition and innovation are in harmony. Amuse of the day■ Appetizer■Heirloom egg eringi duxelles with shiitake mushroom powder and black truffle yellow wine sauce and tree bud oil■ Seafood■Setouchi Spanish mackerel turnip origami with dried bonito flakes and pickled Japanese butterbur in yomogi sauce■ Main dish■ Hokkaido duck breast with yellow carrot glaze and green pea puree Artichoke parsley-scented jus ■Cheese ■Kobe camembert black truffle green vegetables walnuts +4,000 ■Dessert ■Hokkaido milk sandwich "Rice au Lait" and milk cookie sandwich milk ice cream milk jam fleur de sel ■After dinner beverage Coffee or tea petit fours The photo is for illustrative purposes only. The menu is subject to change depending on availability. Please note that the menu is subject to change due to availability.

The seven-course "Voyage" menu features two French-style appetizers, an octopus from Iwate Prefecture, red beef from Kumamoto Prefecture, and Peter's original desserts, each dish bringing out the best of the ingredients. We hope you will enjoy the new Peter's world where tradition and innovation are in harmony. Amuse of the day ■ Appetizer 1: Hokkaido hairy crab steamed egg custard ■ Appetizer 2: Spring infusion with red shiso consommé, kelp, radish blazes, marinated radish ■ Seafood: Iwate octopus with red onion glace, black olive crumble, parsley jelly, Matroute-style sauce ■ Main dish: Kumamoto red beef Green asparagus "chaud froix" with lemon paste, toasted melba, beef jus, yuzu kosho ■Cheese Kobe Camembert, black truffle, green vegetables, walnuts +4,000 ■Dessert Spring Garden Osberry Farm strawberries from Ibaraki Prefecture, yogurt mousse, strawberry and rhubarb sorbet with horseradish greens ■ After-dinner beveragesCoffee or tea petit fours *Photographs are for reference only. The menu is subject to change depending on availability. Please note that the menu is subject to change due to availability.