Ristorante LA LUNA

Dine with a view of the Tokyo nightscape and celebrate your anniversary with your loved ones. Eight courses! The chef's full-course meal using seasonal ingredients, paired with a sommelier-selected pairing, is now available! A seasonal French course clothed in the bounty of early summer. Swordfish served with a ravigotte sauce with a refreshing acidity and aromatic vegetables. For the main course, we have roasted pure Kinka pork with the sweetness of mellow fat. The freshness and sophistication only possible in early summer are presented in each and every dish. StarterSoft boiled egg and Truffle Mashed potato Glass cocktailSoft boiled egg and Truffle Mashed potato Glass cocktail Ravigotte sauce marinated with fermented lemon and vegetablesMarinated swordfish with fermented lemon and seasonal vegetables2nd AppetizerCold potage of "Dadacha" beans PotageCaught fishBouillabaisse with shrimp and scallop mousseSeasonal dishA dish that feels seasonal.... .Main courseRoasted pure kinka pork and Robert sauce with wild riceorToday's Roasted Beef "Wagyu"(+2,000yen) Roasted DessertMelon and pistachio charlotte with champagne milk ice creamCaféCoffee or Black tea or Herbal tea Black tea or Herbal tea

Dine with a view of the Tokyo nightscape and celebrate your anniversary with your loved ones. Seasonal French course, dressed with the bounty of early summer. Swordfish served with ravigotte sauce with refreshing acidity and aromatic vegetables. For the main course, we have roasted pure Kinka pork with the sweetness of mellow fat. The freshness and sophistication only possible in early summer are presented in each and every dish. StarterSoft boiled egg and Truffle Mashed potato Glass cocktailSoft boiled egg and Truffle Mashed potato Glass cocktail Ravigotte sauce marinated with fermented lemon and vegetablesMarinated swordfish with fermented lemon and seasonal vegetables2nd AppetizerCold potage of "Dadacha" beans PotageCaught fishBouillabaisse with shrimp and scallop mousseSeasonal dishA dish that feels seasonal.... .Main courseRoasted pure kinka pork and Robert sauce with wild riceorToday's Roasted Beef "Wagyu"(+2,000yen) Roasted DessertMelon and pistachio charlotte with champagne milk ice creamCaféCoffee or Black tea or Herbal tea Black tea or Herbal tea

Seasonal French course, dressed with the bounty of early summer. Swordfish is served with ravigotte sauce with a refreshing acidity and aromatic vegetables. For the main course, we have roasted pure Kinka pork with the sweetness of mellow fat. The freshness and sophistication only possible in early summer are presented in each and every dish. StarterSoft boiled egg and Truffle Mashed potato Glass cocktailSoft boiled egg and Truffle Mashed potato Glass cocktail Ravigotte sauce marinated with fermented lemon and vegetablesMarinated swordfish with fermented lemon and seasonal vegetables2nd AppetizerCold potage of "Dadacha" beans PotageCaught fishBouillabaisse with shrimp and scallop mousseSeasonal dishA dish that feels seasonal.... .Main courseRoasted pure kinka pork and Robert sauce with wild riceorToday's Roasted Beef "Wagyu"(+2,000yen) Roasted DessertMelon and pistachio charlotte with champagne milk ice creamCaféCoffee or Black tea or Herbal tea Black tea or Herbal tea

A gem of a French course that lets you taste the breath of spring with all your senses. Beginning with fresh onion royale, we served a sumptuous gravlax of premium Yashiomasu trout produced in Tochigi Prefecture. The Ezo abalone is carefully confit with a deep lingering flavor. For the main course, roasted Ezo-shika deer. The rich aroma of mushrooms and red wine elegantly complemented the powerful flavor. Enjoy this exceptional experience with the shimmering view of Roppongi. StarterSoft boiled egg and Truffle Mashed potato Glass cocktail trout gravlax fennel and pomegranate saladPremium palm gravlax soya and pomegranate salad2nd AppetizerWhite asparagus potage, squid and butterbur rillettes White asparagus potage, squid and butterbur rillettesCaught fishEzo abalone vermouth confit Fermented lemon and cheese risottoEzo abalone vermouth confit Fermented lemon and cheese risottoSeasonal A dish that feels seasonal.... .Main courseRoasted Ezo deer with brown mushroom duxelles and red wine sauceRoasted Ezo deer with brown mushroom duxelles and red wine sauceorToday's Roasted Beef "Wagyu" (+2, 000yen) DessertSpring berry and chocolate mousse champagne milk ice creamCaféCoffee or Black tea or Herbal tea TeaCoffee or Black tea or Herbal tea

Seasonal French course, dressed with the bounty of early summer. Swordfish is served with ravigotte sauce with a refreshing acidity and aromatic vegetables. For the main course, we have roasted pure Kinka pork with the sweetness of mellow fat. The freshness and sophistication only possible in early summer are presented in each and every dish. StarterSoft boiled egg and Truffle Mashed potato Glass cocktailSoft boiled egg and Truffle Mashed potato Glass cocktail Ravigotte sauce marinated with fermented lemon and vegetablesMarinated swordfish with fermented lemon and seasonal vegetables2nd AppetizerCold potage of "Dadacha" beans PotageMain courseRoasted pure kinka pork and Robert sauce with wild riceDessertStrawberry Fontainebleau Fromage Blanc ice creamStrawberry Fontainebleau Fromage Blanc ice creamCaféCoffee or Black tea or Herbal tea

A gem of a French course that lets you taste the breath of spring with all your senses. Beginning with a fresh onion royale, the course features a sumptuous gravlax of "premium Yashiomasu trout" from Tochigi Prefecture. For the main course, roasted Ezo-shika deer. The rich aroma of mushrooms and red wine elegantly enhances the powerful flavor. Enjoy an exceptional time with the sparkling view of Roppongi. StarterSoft boiled egg and Truffle Mashed potato Glass cocktail trout gravlax fennel and pomegranate saladPremium palm gravlax soya and pomegranate salad2nd AppetizerWhite asparagus potage, squid and butterbur rillettes White asparagus potage, squid and butterbur rillettesMain courseRoasted Ezo deer with brown mushroom duxelles and red wine sauce DessertSeasonal citrus and lime cheesecake with fromage blanc ice creamCaféCoffee or Black tea or Herbal tea or Black tea or Herbal tea

A food tower adorned with 12 kinds of savory dishes that are dressed with the bounty of early summer. A rich potage of dacha bean, savory gougère of new potatoes, delicate fritter of young ayu fish, and mellow confit of Tsugaru duck and orange. For the main course, the chef's specialties include roasted snow-aged pork, seasonal fish, and the day's best Wagyu beef. Enjoy this luxurious experience to your heart's content. The photo is for reference only. Appertizer Stand】1stageCold potage of "Dadacha" beansPotato gougères with mint flavored green pea cream Cream2stagePate de campagne and Pain de campagne "Tsugaru" duck and orange confit3stageFried sweetfish and artichokeSwordfish ravigotte sauceSwordfish ravigotte sauce4stageFoie gras confit and celery rub pureeFoie gras confit and celery rub pureeWagyu beef dishWagyu beef5stageAssortment of homemade fermented vegetablesSoft boiled egg and Truffle Mashed potato Glass cocktail stageSoy meat and soy milk bread sandwichScallop mousse with saffron flavorScallop mousse with saffron flavorPlease choose your Main dish and Dessert from Please choose your Main dish and Dessert from the following. Main】Roasted snow-aged pork and Robert sauce with wild rice orSeasonal Fish or Today's Roasted Beef "Wagyu" (+2,000yen) Dessert】Strawberry Fontainebleau Fromage Blanc ice creamStrawberry Fontainebleau Fromage Blanc ice creamorMelon and pistachio charlotte with champagne milk ice creamMelon and pistachio charlotte with champagne milk ice creamCaféCoffee or Black tea or Herbal tea

A food tower adorned with 12 kinds of savory dishes that are dressed with the bounty of early summer. A rich potage of dacha bean, savory gougère of new potatoes, delicate fritter of young ayu fish, and mellow confit of Tsugaru duck and orange. For the main course, the chef's specialties include roasted snow-aged pork, seasonal fish, and the day's best Wagyu beef. Enjoy this luxurious experience to your heart's content. The photo is for reference only. Appertizer Stand】1stageCold potage of "Dadacha" beansPotato gougères with mint flavored green pea cream Cream2stagePate de campagne and Pain de campagne "Tsugaru" duck and orange confit3stageFried sweetfish and artichokeSwordfish ravigotte sauceSwordfish ravigotte sauce4stageFoie gras confit and celery rub pureeFoie gras confit and celery rub pureeWagyu beef dishWagyu beef5stageAssortment of homemade fermented vegetablesSoft boiled egg and Truffle Mashed potato Glass cocktail stageSoy meat and soy milk bread sandwichScallop mousse with saffron flavorScallop mousse with saffron flavorPlease choose your Main dish and Dessert from Please choose your Main dish and Dessert from the following. Main】Roasted snow-aged pork and Robert sauce with wild rice orSeasonal Fish or Today's Roasted Beef "Wagyu" (+2,000yen) Dessert】Strawberry Fontainebleau Fromage Blanc ice creamStrawberry Fontainebleau Fromage Blanc ice creamorMelon and pistachio charlotte with champagne milk ice creamMelon and pistachio charlotte with champagne milk ice creamCaféCoffee or Black tea or Herbal tea

A special food tower where you can taste the breath of spring with all your senses. Twelve exquisite savory dishes are prepared using French techniques and carefully selected seasonal ingredients from all over Japan. Seasonal vegetables such as white asparagus, bittersweet butterbur plantain, and sweet fresh onions are scattered throughout the dish. Enjoy the aroma and color of spring that spreads from one dish to the next. For the main course, you can choose from roasted Tsugaru duck from Aomori Prefecture, the chef's specialties using seasonal fish, and the best brand of Wagyu beef of the day. Please enjoy this luxurious moment to your heart's content. The photo is for reference only. Appertizer Stand】1stageWhite asparagus potageRillettes of squid and butterbur2stageRoyale of snow crab and fresh onionSnow crab and fresh onion RoyalePaté de Campagne and Pain de CampagnePaté de Campagne and Pain de Campagne3stagePremium Yasiomas Gravlax bourguignonBeef clam bourguignon4stageWagyu beef dishHomemade fermented vegetable assortmentHomemade fermented vegetable assortment5stageFoie gras confit and parsnip Puree Foie gras confit and parsnip pureeSoft boiled egg and Truffle Mashed potato Glass cocktailSoft boiled egg and Truffle Mashed potato Glass cocktail6stageSoy meat and Soy milk bread sandwich Roasted Ezo deer with berry saucePlease choose your Main dish and Dessert from the following. Roasted Tsugaru duck with brown mushroom duxelles and red wine sauceSeasonal FishSeasonal Fish of the day or Today's Roasted Beef "Wagyu" (+2,000yen) [Dessert] Seasonal citrus and lime cheesecake with fromage blanc ice cream Ice cream orSpring berry and chocolate mousse with champagne milk ice creamCaféCoffee or Black tea or Herbal teaAfter dinner coffee or tea Black tea or Herbal tea

Seasonal French course, dressed with the bounty of early summer. Swordfish is served with ravigotte sauce with a refreshing acidity and aromatic vegetables. For the main course, we have roasted snow-room-aged pork with the sweetness of mellow fat. The freshness and sophistication only possible in early summer are presented in each and every dish. Starter1st AppetizerSwordfish ravigotte sauce marinated with fermented lemon and vegetables2nd AppetizerCold potage of "Dadacha" beansMain courseRoasted snow-aged pork and Robert sauce with wild rice Roasted snow-aged pork and Robert sauce with wild riceMain courseRoasted snow-aged pork and Robert sauce with wild rice ice creamMelon and pistachio charlotte with champagne milkCaféCoffee or Black tea or Herbal tea

Seasonal French course, dressed with the bounty of early summer. Swordfish is served with ravigotte sauce with a refreshing acidity and aromatic vegetables. For the main course, we have roasted snow-room-aged pork with the sweetness of mellow fat. The freshness and sophistication only possible in early summer are presented in each and every dish. Starter1st AppetizerSwordfish ravigotte sauce marinated with fermented lemon and vegetables2nd AppetizerCold potage of "Dadacha" beansMain courseRoasted snow-aged pork and Robert sauce with wild rice Roasted snow-aged pork with wild rice orToday's fresh fish dish orToday's Roasted Beef "Wagyu" (+1,000yen)Today's Roasted Wagyu BeefDessertMelon and pistachio charlotte with champagne milk ice creamMelon and pistachio charlotte with champagne milkCaféCoffee or Black tea or Herbal tea

Seasonal French course, dressed with the bounty of early summer. Swordfish is served with ravigotte sauce with a refreshing acidity and aromatic vegetables. For the main course, we have roasted snow-room-aged pork with the sweetness of mellow fat. The freshness and sophistication only possible in early summer are presented in each and every dish. Starter1st AppetizerSwordfish ravigotte sauce marinated with fermented lemon and vegetables2nd AppetizerCold potage of seasonal vegetables AppetizerCold potage of "Dadacha" beansMain courseRoasted snow-aged pork and Robert sauce with wild rice Roasted snow-aged pork with wild rice orToday's fresh fish dish orToday's Roasted Beef "Wagyu" (+1,000yen)Today's Roasted Wagyu BeefDessertMelon and pistachio charlotte with champagne milk ice creamMelon and pistachio charlotte with champagne milkCaféCoffee or Black tea or Herbal tea

Wagyu Beef is the main dish of this special course! This is a carefully selected course recommended by the chef using seasonal Japanese ingredients. For the main dish, the chef will prepare a low-temperature roasted Wagyu beef, carefully selected by the chef that day. Starter1st AppetizerSwordfish ravigotte sauce marinated with fermented lemon and vegetablesSwordfish ravigotte sauce marinated with fermented lemon and vegetables2nd AppetizerCold potage of "Dadacha" beansCaught fishToday's fresh fish dishMain courseToday's Roasted Beef "Wagyu DessertMelon and pistachio charlotte with champagne milk ice creamCaféCoffee or Black tea or Herbal tea Black tea or Herbal tea

A special food tower where you can taste the breath of spring with all your senses. Twelve exquisite savory dishes are prepared using French techniques and carefully selected seasonal ingredients from all over Japan. Seasonal vegetables such as white asparagus, bittersweet butterbur plantain, and sweet fresh onions are scattered throughout the dish. Enjoy the fragrance and color of spring that spreads from one dish to the next. Please enjoy this luxurious moment to your heart's content. The photo is for illustrative purposes only. Appertizer Stand】1stageWhite asparagus potageRillettes of squid and butterbur2stageRoyale of snow crab and fresh onionSnow crab and fresh onion RoyalePaté de Campagne and Pain de CampagnePaté de Campagne and Pain de Campagne3stagePremium Yasiomas Gravlax bourguignonBeef clam bourguignon4stageWagyu beef dishHomemade fermented vegetable assortmentHomemade fermented vegetable assortment5stageFoie gras confit and parsnip Puree Foie gras confit and parsnip pureeSoft boiled egg and Truffle Mashed potato Glass cocktailSoft boiled egg and Truffle Mashed potato Glass cocktail6stageSoy meat and Soy milk bread sandwich Roasted Ezo deer with berry sauce Free flow】Kirin Ichiban Shibori, sparkling wine, white wine, red wine, whiskey soda, Moscow Mule, Emerald Spritzer, Earl Grey highball, Yuzu green tea gin and tonic, today's cocktail, various soft drinks

A special food tower where you can taste the breath of spring with all your senses. Twelve exquisite savory dishes are prepared using French techniques and carefully selected seasonal ingredients from all over Japan. Seasonal vegetables such as white asparagus, bittersweet butterbur plantain, and sweet fresh onions are scattered throughout the dish. Enjoy the fragrance and color of spring that spreads from one dish to the next. Please enjoy this luxurious moment to your heart's content. The photo is for illustrative purposes only. Appertizer Stand】1stageWhite asparagus potageRillettes of squid and butterbur2stageRoyale of snow crab and fresh onionSnow crab and fresh onion RoyalePaté de Campagne and Pain de CampagnePaté de Campagne and Pain de Campagne3stagePremium Yasiomas Gravlax bourguignonBeef clam bourguignon4stageWagyu beef dishHomemade fermented vegetable assortmentHomemade fermented vegetable assortment5stageFoie gras confit and parsnip Puree Foie gras confit and parsnip pureeSoft boiled egg and Truffle Mashed potato Glass cocktailSoft boiled egg and Truffle Mashed potato Glass cocktail6stageSoy meat and Soy milk bread sandwich Soy milk bread sandwichRoasted Ezo deer with berry sauceRoasted Ezo deer with berry sauce [Main] Beef sirloin steak [Free flow] Kirin Ichiban Shibori, sparkling wine, white wine, red wine, whiskey soda, Moscow Mule, Emerald spritzer, Earl Grey highball, Yuzu green tea gin and tonic, Today's cocktail, Soft drinks

Introducing our summer-exclusive afternoon tea, featuring juicy peaches and mangoes as the stars of the show! In addition to sweets made with an abundance of seasonal fruits—such as Peach Melba tart, white peach verrine, and jewel mango mousse—we’ve also prepared a summer vegetable quiche and savory bites featuring prosciutto and peaches. Please relax and enjoy a leisurely summer afternoon with our refreshing original mocktails. We invite you to experience a heart-warming tea time filled with a vibrant array of sweets.

Introducing our summer-exclusive afternoon tea, featuring juicy peaches and mangoes as the stars of the show! In addition to sweets made with an abundance of seasonal fruits—such as Peach Melba tart, white peach verrine, and jewel mango mousse—we’ve also prepared a summer vegetable quiche and savory bites featuring prosciutto and peaches. Please relax and enjoy a leisurely summer afternoon with our refreshing original mocktails. We invite you to experience a heart-warming tea time filled with a vibrant array of sweets.

Introducing our summer-exclusive afternoon tea, featuring juicy peaches and mangoes as the stars of the show! In addition to sweets made with an abundance of seasonal fruits—such as Peach Melba tart, white peach verrine, and jewel mango mousse—we’ve also prepared a summer vegetable quiche and savory bites featuring prosciutto and peaches. Please relax and enjoy your summer afternoon with one of our refreshing original mocktails. We invite you to experience a heartwarming tea time filled with a vibrant array of sweets.

Introducing our summer-exclusive afternoon tea, featuring juicy peaches and mangoes as the stars of the show! In addition to sweets made with an abundance of seasonal fruits—such as Peach Melba tart, white peach verrine, and jewel mango mousse—we’ve also prepared a summer vegetable quiche and savory bites featuring prosciutto and peaches. Please relax and enjoy a leisurely summer afternoon with our refreshing original mocktails. We invite you to experience a heart-warming tea time filled with a vibrant array of sweets.