Dōdichi

【Course Contents】* Seared medium fatty tuna carpaccio with bamboo shoot and young leaf bud genovese, accompanied by the aroma of Western horseradish * New potato potage with butterbur sprouts and anchovy-flavored turban shell floating * Sakura shrimp and rapeseed flower primavera risotto * Spiced braised black-haired wagyu cheek meat served with kintoki carrot puree * Sautéed Spanish mackerel with spring vegetables and new onion puree * Roasted Nanatani duck with two cuts, served with raspberry sauce and a sauce made from duck liver * Lobster with fresh tomato, the oldest spaghetti in Italy * Domyoji churros with strawberry milk * Hyuganatsu pavlova * Petit fours * Post-meal beverages

The dish features green radish, scallops mixed with perilla sauce, tomato sauce, and is topped with pickled radish and caviar. It is a plate where the flavors of the two types of radish, along with bitterness, sweetness, saltiness, and the umami of each ingredient create a wonderful harmony.

We combined the Bosh of Shirako with a soup that brings out the flavors of Kujo green onions and crab. Generously topped with black truffle, it offers a rich aroma as a delicacy. The modern French plate is also a beautiful masterpiece.

We procure high-quality Kyoto duck and carefully grill it according to the condition of the duck meat at the time, taking the time to 'grill, rest, and grill again...' The sweetness of the leaf onion pairs perfectly with the balsamic sauce.

Handmade tagliatelle combined with veal ribeye and fragrant porcini mushrooms. The chewy texture of the handmade noodles pairs well with the sauce and Parmigiano cheese. A simple yet profound dish with deep flavors.

Freshly baked fondant chocolate filled with ganache made using 'Whiskey Yamazaki'. Served with milk ice cream of the same whiskey flavor and a sauce of lime and honey. A rich and refreshing sweetness spreads throughout your mouth.