프랑스요리 라 노 돌

This specialty, which has contributed to maintaining a Michelin one-star rating for 11 years, is still going strong. The 'phantom egg' is steamed to a soft consistency and finished with a rich sauce. The exquisite aroma of this sauce is so exceptional that some guests even ask for a second helping. This 'phantom egg' has been a favorite of our regulars for over 20 years and was discovered through the introduction of 'Mr. Ichiro Higashiyama,' who has been teaching calligraphy to the current Emperor for the same duration.

This is the finest caviar, harvested in a natural way.

This is a highly recommended dessert where seasonal fruits are topped with sabayon sauce and caramelized to a crisp on the surface.