RESTAURANT VITRA NAGOYA

We offer a daily selection of glass Champagne and glass wine. You can enjoy sommelier-selected Champagne, Burgundy village name class or higher, Bordeaux classified wines, and more by the glass.

Enjoy a wine pairing course where a sommelier matches small amounts of glass wine with your dishes. You can enjoy the marriage of wine and food. ■Pairling5 \5,600- ■Pairling7 \7,200- ■KENZO ESTATE Pairling4 \11,000- (asatsuyu, yui, asuka, rindo)

You can enjoy various glasses, half bottles, and full bottles. asatsuyu, muku (sweet), yui, asuka, rindo are available. In the bottle, back vintages of rindo (2006~) are also available. murasaki is only available in bottles. Back vintages (2006~) are also available. ai is only available in bottles. Back vintages (2006~) are also available.

Luxury tea series 'Royal Blue Tea' first introduced in the Tokai region

First arrival in the Tokai region. Bottled teas by 'The Dor' that uses carefully selected tea leaves grown without pesticides in Japan, to be enjoyed with all five senses.

Non-alcoholic wines and drinks made from domestically grown black grapes (Black Queen) and white peaches (White Phoenix).

A non-alcoholic wine made with white (Chardonnay) and red (Shiraz) grapes, offering an authentic wine experience.

Made with Kumamoto-grown citrus fruit 'Kouchi Bankan'. A genuine grapefruit juice from Fujikawa Orchard.

A rich raspberry nectar made with 100% French raspberries.

We offer a daily selection of glass champagne and glass wine. You can enjoy carefully selected champagnes by our sommelier, as well as village-class Burgundy wines and classified Bordeaux wines by the glass.

A sommelier will pair small amounts of wine with dishes in a wine pairing course, allowing you to enjoy the marriage of wine and food. ■Pairing 5 \\ 5,600- ■Pairing 7 \\ 7,200- ■KENZO ESTATE Pairing 4 \\ 11,000- (asatsuyu, yui, asuka, rindo)

You can enjoy it in various glasses, whether in half bottles or full bottles. ■asatsuyu Morning Dew ■muku Dream (sweet) ■yui Tie ■asuka Asuka ■rindo Purple Bell The rindo Purple Bell back vintage (2006~) is also available in bottles. ■murasaki Purple *Available for bottle sales only. Back vintage (2006~) is also available. ■ai Indigo *Available for bottle sales only. Back vintage (2006~) is also available.

High-end tea series 'Royal Blue Tea' newly arrived in the Tokai region

First arrival in the Tokai region. Made with carefully selected tea leaves focused on organic cultivation in Japan, enjoy 'The Dor' bottled tea with all five senses.

Non-alcoholic wine and drinks made from domestic black grapes (Black Queen) and domestic white peaches (Hakuhō).

A genuine non-alcoholic wine made from white (Chardonnay) and red (Syrah) grapes.

Using the citrus fruit 'Kawachi Bankan' from Kumamoto Prefecture. Authentic grapefruit juice from Fujikawa Orchard.

A rich raspberry nectar made from 100% French raspberries.

The cuisine at RESTAURANT VITRA NAGOYA incorporates the essence of 'Kyoto', where French cuisine is blended with Japan's traditions and the spirit of hospitality. It uses not only ingredients from the Tokai region but also carefully selected premium ingredients from Japan and around the world to create each dish in the 'VITRA style'. To create memorable dishes, the content of the course menu changes daily. We procure carefully selected ingredients for today's customers and complete each dish.

We will do our best to accommodate your requests. Please let us know if you would like us to prepare a wine from your birth year, recreate a course that brings back memories of a special day, or create a course for someone important to you. We hope to create a unique dining experience just for you.

A gourmet course 'Menu Gastronomie' featuring a wealth of seasonal selected ingredients tailored to the season, specially prepared by the chef. The contents of the ingredients change daily based on seasonal availability. [Example of Course Contents] ● Seasonal Flavor Ensemble ● Abalone with 2 types of caviar and beurre blanc sauce ● Gujo sweetfish with cucumber-flavored ravigote sauce ● Spanish mackerel and stone flounder with basil-flavored tomato fondue and champagne sauce ● Foie gras with truffle sauce and corn 'Gold Rush' coulis ● Young eel from Wakamatsu with sweet shrimp in a consomme soup made with Mikawa chicken ● Iio Brewing fig vinegar granita ● Lamb from Sistron with jus d'agneau ● Wagyu '2 types of flavors' ● Small espuma of Kyoho grapes ● Figs from Ichinomiya in '3 styles' ● After-meal delights ● Bread ● Coffee, tea, or fresh herbal tea

(A standard course that allows you to enjoy a variety of dishes in small portions) The ingredients change daily as they are sourced fresh, reflecting the season. [Example of course content] Spring cabbage velouté with a caviar accent, marinated kunugi trout and a composition of cod shoots, crunchy new burdock with the aroma of dried fruits and herbs, sweet shrimp marinated in salt with a pea sauce, accompanied by the fragrance of sea urchin and aosa chips, clam and Iwami pork consomme with a hint of ginger, vapore of sweetfish with aosa-scented beurre blanc sauce, summer orange granita with a lingering coffee jelly, roasted aged Chita beef with the aroma of new onions and new potatoes, jus de boeuf with tarragon sauce, fuki no tо̄ and mushroom somen pasta served with roasted Okumikawa venison, matcha shiratama jelly wrap with raspberry and yogurt sauce, grapefruit bavarois with tea ice cream and lemon jelly, and mignardises.

A recommended course for anniversaries and celebrations, featuring a glass of champagne and a celebratory whole cake.