ECLATANT

Chilled scrambled eggs with mascarpone cream and caviar

・Seasonal vegetable palette with 3 types of seafood・Cold terrine of Kobe pork pot-au-feu with vegetable palette・Escargot baked with herb butter・Fried angel shrimp wrapped in kadaif・Pan-fried foie gras with fig sauce +800 yen

・Pan-fried Sea Bream with Cauliflower and Parsley Sauce ・Duck Breast with Cassis Mustard Sauce ・Tajima Chicken Thigh and Breast Confit with Colorful Mushroom Fricassée ・Braised Beef Cheek in Red Wine with Seasonal Vegetables ・Roasted Lamb Chops +800 yen

The dessert changes according to the season

Today's Soup + 500 yen, Soft-Shelled Crab Bisque + 700 yen, Oyster Potage + 900 yen, Oyster Dishes (Please choose a cooking method) 700 yen each ▪️ Raw Oyster ▪️ Grilled ▪️ Butter Sautéed ▪️ Baked with Burgundy Butter ▪️ Steamed with Wine

Chilled Scrambled Eggs with Mascarpone Cream and Caviar

A palette of 3 types of seafood and 10 types of seasonal vegetables

Today's soup

Poached Lobster and Rockfish with Bouillabaisse Sauce

Pan-fried Kobe beef thigh with Madeira sauce or roasted bone-in lamb with truffle salt

Chilled Scrambled Eggs with Mascarpone Cream and Caviar

3 types of seafood and vegetable palette, Kobe pork terrine vegetable palette, escargot baked in herb butter, angel shrimp wrapped in kadaif and fried, pan-seared foie gras with fig sauce + 800 yen

Today's soup: Soft-shell crab bisque +400 yen, Oyster potage +600 yen

Pan-fried rockfish with cauliflower and parsley puree sauce

・Roasted duck breast with cassis mustard sauce ・Confit of Tajima chicken thigh and breast with colorful mushrooms fricassée ・Braised beef cheek in red wine with seasonal vegetables ・Roasted lamb chop +800 yen

Oyster dishes (please choose the cooking method) using oysters purified with deep ocean water ▪️ raw ▪️ grilled ▪️ butter sautéed ▪️ baked with Burgundy butter ▪️ steamed with wine + ¥700 per piece

A palette of 3 types of seafood and 10 types of seasonal vegetables

Wading Crab Bisque Soup

Poached Lobster and Rockfish with Bouillabaisse Sauce

Kobe beef thigh and foie gras poêlé with Madeira wine sauce

Assorted Chef's Dessert

A selection of desserts chosen by the chef.