Uradora

Luxurious course with an increased volume of foie gras and risotto added to the Seasonal Course! 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. Hot appetizers - Specialty snow crab omelet, foie gras perigueux, americaine, truffles - 《SP》 Risotto with fresh sea urchin and aged meat - Fish dishes - Choice of MAIN The contents will change depending on the availability, so please choose on the day of the meal. (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 PASTAYour choice of today's PASTA from those available on the day. Two kinds of bread - Today's dessert & CAFE

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

For celebrations, anniversaries, and special occasions. A course plan created by a chef with a background in French cuisine! The menu changes once a month so you can feel the season. The course changes on the second Tuesday of each month. It includes seasonal vegetables, fish, and many premium ingredients. A la carte is available after 9:00 p.m. Please note that the contents may change depending on the season and availability. Course Contents Example - Two cold appetizers - Hot appetizer - Specialty: Snow crab scrambled eggs with sauce, Perigueux sauce, and americaine truffle - Fish dish - Choice of MAIN The contents will change depending on the availability. (Example) Roast beef with shaliapin sauce Roasted duck filet 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 PASTA Two kinds of bread - Today's dessert Two kinds of bread - Today's dessert & CAFE

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.

For celebrations, anniversaries, and special occasions. A course plan created by a chef with a background in French cuisine! We offer carefully selected naturals wines to match the dishes. The menu changes once a month so you can feel the season. The course changes on the second Tuesday of each month. Many premium ingredients such as seasonal vegetables and fish are used. A la carte is available after 9:00 p.m. Please note that the contents may change depending on the season and availability. Hot appetizers - Specialty: Snow crab and crab miso scrambled egg sauce with perigueux, americaine and truffles - Fish dishes - PASTA of the day - Choice of two cold appetizers - Specialty: Snow crab and crab miso scrambled egg sauce with perigueux, americaine and truffles - Choice of fish dishes - PASTA of the day - Choice of a la carte menu Please choose from the following items on the day of the meal. (Example) Roast beef with shaliapin sauce, sautéed scallops with mushroom sauce, roast duck fillet with green mustard sauce, braised Ezo deer belly in red wine, beef shank in coconut with spices, wild boar spring roll with foie gras, two kinds of bread, today's dessert & CAFE.

Luxurious course with extra volume of foie gras and risotto in the regular course! This course plan is created by a chef with a background in French cuisine! 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 seasonal vegetables, fish, foie gras, and many other high-end ingredients. A la carte is available after 9:00 p.m. Please note that the contents may change depending on the season and availability. Specialty: Scrambled eggs with snow crab and crab miso Foie gras sauce perigueux, americaine, truffle - Fish dishes - PASTA of the daySelections are available on the day. SP] Risotto with fresh unton and Wagyu beef - Choice of MAIN The menu will be changed depending on the stock, so please make your choice on the day. Example: Roast beef with shaliapin sauce, roast duck fillet with green mustard sauce, Ezo deer belly in red wine, beef shank in coconut with spices, wild boar spring roll with foie gras, 2 kinds of bread, today's dessert & CAFE

A luxurious course that includes caviar, risotto, and lobster in addition to the regular course! This course plan is created by a chef with a background in French cuisine! 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 - Two cold appetizers - Hot appetizers - Specialty: Scrambled eggs with crabmeat and snow crab Foie gras sauce perigueux, sauce americaine, truffles - Fish dish 《SP》Sautéed lobster - sauce americaine - - PASTA of the day You can choose from one of the following SP] Risotto with fresh sea urchin and aged meat - Choice of MAIN 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 - Two kinds of bread - Today's dessert & CAFE

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 typa. Course A is for 1.5 hours and all dishes in Courses A, B, and C are the same. Prices vary depending on the length of stay. One drink is required. We will serve the dishes according to your time. It is a full course meal from appetizer to dessert. The menu changes once a month, so you can feel the season. The course changes around the second Tuesday of each month. Please note that the contents may change depending on the season and availability. Examples of course contents - 2 cold appetizers - Hot appetizer - Specialty: Snow crab scrambled eggs with sauce, perigueux sauce, and americaine truffle - Fish dish - Choice of MAIN The contents will change depending on the availability. (Example) Roast beef with shaliapin sauce Roasted duck filet 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 PASTA Two kinds of bread - Today's dessert Two kinds of bread - Today's dessert & CAFE

Recommended B course with 2 hours stay. Prices vary depending on the length of stay. One drink is required. We will serve the dishes according to your time. It is a full course meal from appetizer to dessert. The menu changes once a month, so you can feel the season. Please note that the contents may change depending on the season and availability. Example of course content● 2 cold appetizers● Hot appetizers● Specialty snow crab scrambled eggs with sauce, perigueux sauce, and americaine truffle● Fish dish● Choice of MAIN The contents will change depending on the stock, so please make your choice on the day. (Example) Roast beef with shaliapin sauce Roasted duck filet 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 PASTA Two kinds of bread - Today's dessert Two kinds of bread - Today's dessert & CAFE

A, B, and C courses are all the same. Prices vary depending on the length of stay. One drink is required. We will serve the dishes according to your time. It is a full course meal from appetizer to dessert. The menu changes once a month, so you can feel the season. Please note that the contents may change depending on the season and availability. Example of course content● 2 cold appetizers● Hot appetizers● Specialty snow crab scrambled eggs with sauce, perigueux sauce, and americaine truffle● Fish dish● Choice of MAIN The contents will change depending on the stock, so please make your choice on the day. (Example) Roast beef with shaliapin sauce Roasted duck filet 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 PASTA Two kinds of bread - Today's dessert Two kinds of bread - Today's dessert & CAFE