Uradora

A luxurious course featuring an extra-large portion of foie gras from our seasonal menu, plus a complimentary risotto! The menu changes once a month, allowing you to savor the flavors of the season. The course changes on the second Tuesday of every month. It features a variety of high-quality ingredients, including seasonal vegetables and fish. *À la carte service is available after 9:00 PM. Please note that the menu is subject to change depending on the season and ingredient availability. ● 2 Cold Appetizers ● Warm Appetizer ● Specialty: Snow Crab Omelet, Foie Gras Périgueux, Americain Sauce, Truffles ● 《SP》 Risotto with Raw Sea Urchin and Aged Beef ● Fish Course ● Choice of MAIN: The selection varies depending on availability, so please choose on the day of your visit. Examples: Roast Black Japanese Wagyu Beef with Sharyapin Sauce, Warm Duck Pâté, Ezo Deer Belly Braised in Red Wine, Cumin-Scented Braised Lamb, Wild Boar Spring Rolls ● Pasta of the Day: Please choose from the day’s offerings. ● 2 Types of Bread ● Today’s Dessert & Coffee

This is a short course available only for lunch on Saturdays, Sundays and holidays! You can enjoy our specialty snow crab scrambled eggs and main dish at a reasonable price. Specialty: Scrambled Eggs with Snow Crab and Crab Miso in Perigueux Sauce - Fish of the Month - Choice of Main Dish - Today's Pasta Bread

This course is available only for lunch on Saturdays, Sundays, and holidays! The regular 6,000 yen course is available as a 5,000 yen course for lunch only.

The 8,000 yen dinner course will be available at the special lunch price of 7,000 yen. One drink is required from June 1. This is a luxurious course that includes foie gras and risotto in addition to the regular course! The menu changes once a month so you can feel the season. The menu also includes many premium ingredients such as seasonal vegetables and fish. Lunch is served until 14:30.

Focus on Taipa. Course A includes a 1.5-hour stay. Dishes are served promptly. The menu for Courses A, B, and C is identical. Prices vary depending on the length of your stay. We recommend Courses B and C for those who wish to enjoy a leisurely conversation. A one-drink minimum applies. Dishes will be served according to your schedule. This is a full-course meal from appetizers to dessert. The menu changes once a month, allowing you to savor the flavors of the season. The course changes around the second Tuesday of each month. Please note that the menu may vary depending on the season and availability of ingredients. Sample Course Menu: ● 2 cold appetizers ● Warm appetizer ● Specialty: Scrambled eggs with snow crab, served with Périgueux sauce or American sauce and truffles ● Fish course ● Choice of main course: The options vary depending on availability, so please select your choice on the day of your visit. Examples: Roast beef from Japanese Black cattle with Sharyapin sauce, Warm duck pâté, Ezo venison belly braised in red wine, Cumin-flavored braised lamb, Wild boar spring rolls ● Pasta of the Day: Please choose from the options prepared on the day of your visit. ● 2 Types of Bread ● Today’s Dessert & Coffee

We recommend Course B, which lasts 2 hours. The dishes for Courses A, B, and C are all the same. Prices vary depending on the duration of your stay. We require one drink per guest. We will serve the dishes in accordance with your schedule. This is a full-course meal, from appetizers to dessert. The menu changes once a month, allowing you to enjoy the flavors of the season. Please note that the menu may vary depending on the season and availability of ingredients. Sample Course Menu: ● 2 cold appetizers ● Warm appetizer ● Specialty: Scrambled eggs with snow crab, served with Périgueux sauce or American sauce and truffles ● Fish course ● Choice of main course: The options vary depending on availability, so please select your choice on the day of your visit. Examples: Roast beef made with Japanese Black cattle, served with Sharyapin sauce; Warm duck pâté; Ezo deer belly braised in red wine; Cumin-flavored braised lamb; Wild boar spring rolls ● Pasta of the Day: Please choose from the options prepared on the day of your visit. ● 2 Types of Bread ● Today’s Dessert & Coffee

A leisurely 2.5-hour dining experience. The dishes served in Courses A, B, and C are all the same. Prices vary depending on the duration of your stay. One drink is required per guest. Dishes will be served in accordance with your schedule. This is a full-course meal, from appetizers to dessert. The menu changes once a month, allowing you to enjoy the flavors of the season. Please note that the menu may vary depending on the season and availability of ingredients. Sample Course Menu: ● 2 cold appetizers ● Warm appetizer ● Specialty: Scrambled eggs with snow crab, served with Périgueux sauce or American sauce and truffles ● Fish course ● Choice of main course: The options may vary depending on availability, so please select your choice on the day of your visit. Examples: Roast beef made with Japanese Black cattle, served with Sharyapin sauce; Warm duck pâté; Ezo deer belly braised in red wine; Cumin-flavored braised lamb; Wild boar spring rolls ● Pasta of the Day: Please choose from the options prepared on the day of your visit. ● 2 Types of Bread ● Today’s Dessert & Coffee

A sumptuous seasonal course with caviar, risotto, and lobster! One drink is required. The menu changes once a month, so you can feel the season. The course changes on the second Tuesday of each month. The menu includes many premium ingredients such as seasonal vegetables and fish. A la carte is available after 9:00 p.m. Please note that the contents may change depending on the season and availability. Amuse 《SP》Cappellini with Italian caviar - 2 cold appetizers - Hot appetizers - Specialty snow crab omelet, foie gras perigueux, americaine, truffle - Fish dish 《SP》Sautéed lobster with sauce americaine - 《SP》Risotto with fresh sea urchin and Japanese black beef - Choice of MAIN Menu will be changed depending on the availability. (Example) Roast beef with shaliapin sauce Roast duck fillet with green mustard sauce Braised Ezo deer belly in red wine Braised beef shank in coconut with spices Wild boar spring roll with foie gras - Today's PASTAYou can choose from the following items prepared on the day of the meal: - Two kinds of bread - Dessert of the day Two kinds of bread - Today's dessert & CAFE

AmuseItalian caviarCauliflower appetizerMargaretta tunasMedium fatty tunaSea urchinWhite soy sauceFish entréeLobsterScallopsHirameMeat entréeCharentais duckFoie grasTrufflesSpecial dessertBreadCoffee

AmuseItalian caviarCauliflower appetizerMargaretta tunasMedium fatty tunaSea urchinWhite soy sauceFish entréeScallopsHorizontal flounderBoule BlancMeat entréeCharentais duckFois grasTrufflesSpecial dessertBreadCoffee