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A hidden French gem for special occasions
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Caviar, truffles, button prawns, baby squid, matsutake mushrooms from Bhutan, sea urchin, French veal, duck from Brittany, Japanese black beef, foie gras, mahata, the queen of white fish, nodoguro, sea bream・・・・, and other carefully selected premium ingredients from Japan and Europe, as well as other countries, and the ingredients of the season. This course is made up of carefully selected premium ingredients from Japan, Europe and other countries, as well as seasonal ingredients. (Ingredients are subject to change depending on the availability of the day.) We hope you will enjoy the many dishes prepared with carefully selected ingredients!
Enjoy Tajima beef aged for 2 months (selected parts including ichibo and miseji) from the aged meat specialty restaurant, Kyonaka (Kyoto Nakasei)! In addition, there is a special truffle salad that you must try! In addition, caviar, fresh sea urchin, lobster, foie gras, black sea bass, French veal, pigeon from Bresse, and other carefully selected premium ingredients from Japan, Europe, and other countries, as well as carefully selected seasonal ingredients, are used in the course. If you wish to change the abalone steak, please make a reservation by the day before and not on the day of the course, due to preparation requirements. (The amount of truffle will vary depending on the course) ~ Seafood dish ~ Abalone steak with sauce albere parsley oil (The size of the abalone will vary depending on the course) or today's seafood dish (Reservations must be made by the day before, same day reservations are not accepted. (Reservations made the day before only, no reservations for the day, no additional charge, cannot be changed when you come to the restaurant. The authentic taste of Tajima beef aged for 2 months or the meat of the day (reservation only). (Only at the time of reservation, not changeable at the time of arrival. No additional charge) - Dessert - Coffee or tea Herbal tea Espresso - Small pastry - Crème chocolat Small chocolate pudding
This is an haute couture course using carefully selected premium ingredients such as caviar, French truffles, abalone, Bretagne Lobster, French Bresse Duck (Colbert), Japanese black beef Chateaubriand (the place of origin and brand may change from time to time) ・・・・. (The ingredients listed above are only an example, as we purchase carefully selected ingredients at the time.) Reservations are required at least 3 days in advance. ～Amuse ~~ Appetizer 1 ~~ Appetizer 2 ~~ Truffle salad ~~ Seafood dishes ~~ Meat dishes ~~ Black Wagyu Beef Chateaubriand High quality filet of black Wagyu beef carefully selected with today's sauce and tailoring or today's meat dish (to be selected at the time of reservation, everyone must be present). DessertCoffee or tea Herb tea EspressoMenus will be prepared upon reservation and order.
Caviar, Truffles, Abalone, Nodoguro, Fresh Sea Urchin, Bretagne Lobster Blue, Chateaubriand Black Wagyu Beef (the place of origin and brand may vary depending on the occasion) ・・・・, etc. These courses feature carefully selected premium ingredients imported from Japan and abroad. (The ingredients listed above are only an example, as we purchase only the finest ingredients available at the time.) This is a special course for our guests only, prepared after planning the menu with the finest ingredients available at the time. Reservations are required at least 3 days in advance. ～Amuse bouche ~ Appetizer 1 ~ Appetizer 2 ~ Truffle salad ~ Seafood ~ Meat ~ Black Wagyu beef Chateaubriand A choice of a fillet of fine black Wagyu beef or a meat of the day, carefully selected with today's sauce and tailoring (to be selected at the time of reservation; cannot be changed when you arrive at the restaurant). Dessert - Coffee or tea Herb tea Espresso This course is prepared upon reservation and order.
Great deals on the five major châteaux, perfectly aged Burgundy whites, champagne, and Opus One‼️ The five major châteaux are not only cheap but also include a variety of rare vintages from the 1970s. 2009 Dom Pérignon 21,980 yen, 2005 Bollinger Grande Année 21,980 yen, Krug Grande Cuvée 39,800 yen, 2014 Opus One 69,800 yen, 1999 Corton-Charlemagne Louis Latour 35,980 yen, 2000 Biondi-Santi Batard Montrachet Louis Jadot 39,800 yen, 1986 Chevalier-Montrachet Louis Latour 98,000 yen, 1981 Léoville Las Cases 59,800 yen, 1993 Château Margaux 69,800 yen, 2014 Château Mouton Rothschild 69,800 yen, 1976 Château Haut-Brion 79,800 yen, 2013 Château Lafite Rothschild 79,800 yen, 1992 Château Mouton Rothschild 79,800 yen, 1983 Château Mouton Rothschild 89,800 yen, 1979 Château Mouton Rothschild 109,800 yen, 1976 Château Mouton Rothschild 109,800 yen, 1980 Château Margaux 119,800 yen, 1975 Château Latour 129,800 yen, 1979 Château Lafite Rothschild 159,800 yen. Please note that some items are limited in quantity. Additionally, we have rare wines such as 1991 Montrachet Contraffon, 1993 Vosne-Romanée Clos Parantoux Henri Jayer, 1990 Bonnes-Mares Georges Roumier, 2000 Bonnes-Mares JF Mugnier, 1990 Musigny Vogue, and various Vogue wines.
This is our specialty truffle salad, generously topped with truffles. Depending on the season, it may feature summer truffles, autumn truffles, or black truffles. The salad is dressed with a sauce made from Ishiru, a fish sauce made from sardines, which complements the flavor of the truffles. (The amount of truffles may vary depending on the course.) You will enjoy the salad dressed with a special sauce made from Ishiru fish sauce using sardines from Kanazawa. (The amount of truffles will vary depending on the course you choose.)
A generous 10g serving of Osetra caviar and pufferfish tartare. An accent of yogurt that has been drained of moisture over two days, simply seasoned with lemon oil and salt.
Simply grilled tender abalone served as a steak. The sauce may vary depending on the occasion (the image shows Sauce Albert). *The size of the abalone may change depending on the course.
Our specialty, available only in winter, is a salad made with black truffles dressed in a sauce made from Ishiru, a fish sauce made from sardines. The flavor of this fish sauce complements the truffles perfectly. (The amount of truffles may vary depending on the course.)
A luxurious sauce made with plenty of champagne, paired with the sweet and umami flavors of lobster, which is cooked with its shell in plenty of butter for a fragrant finish.
The harmony of semi-cooked Mi-Cuit lobster and horse meat, accompanied by the refreshing citrus acidity of yuzu from Umaji Village in Kochi Prefecture.
A dish that allows you to enjoy plenty of Osetra caviar together with horse meat tartare. The gentle saltiness and umami of the Osetra caviar create a synergistic flavor with the umami of the horse meat tartare.
Tender New Zealand duck breast roasted to perfection, served with a rich sauce full of foie gras flavor.
さほり
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