La Matiere F

'Amuse', which marks the beginning of the course meal, is a playful dish that combines the flavors of the seasons. In summer, dishes such as Hokkaido Kitamurasaki Uni with Uni and Carrot Mousse and Akkeshiso are featured. It offers a melting taste with the umami and texture of the ingredients.

A dish where the classic French cooking method and the chef's arrangement come together, offering a harmony of colors and flavors that delight the senses. In summer, there are dishes like grilled sweetfish with cucumber sauce, pickles of local vegetables and Shonan Red, and a delicate dish with watermelon.

The main 'meat dish' is cooked whole or with bones to bring out a rich umami flavor. Premium ingredients such as roasted French suffocated pigeon also make regular appearances. Indulge in a combination of foie gras mousse and red wine sauce for a luxurious experience.

The 'amuse' that opens the course meal is a collaboration of ingredients that allow you to enjoy the seasonal feel. In summer, dishes such as Hokkaido Kitamurasaki Uni with a mousse of sea urchin and carrot, accompanied by Akkeshiso, make an appearance. The taste where the umami and texture of the ingredients melt is delightful.