CROPS 1991

The 'Phantom Pig' created after 7 years of research by the Tokyo Metropolitan Livestock Experiment Station, further enhancing the already exquisite meat quality, finished as a cutlet. TOKYO-X = shoulder and arm part used (TOKYO X Association contract)

The 'phantom pig' created after 7 years of research by the Tokyo Metropolitan Livestock Experiment Station, enhances the already exquisite meat quality and turns it into a steak. This dish is finished with the highest quality French truffle sauce. TOKYO-X = shoulder and arm part used (TOKYO X Association contract)

A dish made with high-quality domestic pork, aged with low-temperature heating to enhance all its qualities, served with homemade Worcestershire sauce and French Dijon mustard. *High-quality domestic pork shoulder loin* *Evening = 1850 (Lunch = 1800) / Price for single item (with pickles)

A dish made with high-quality domestic pork that has been aged through low-temperature cooking, enhancing all its qualities and finished as a cutlet. It is complemented with tomato, anchovy, olive oil, Parmigiano, and balsamic vinegar for a refreshing touch. *High-quality domestic pork shoulder loin* *Dinner = 1900 (Lunch = 1850) / Price for single item (with pickles)

Domestic high-quality pork is aged with low-temperature heating to enhance all its qualities and finished as a steak. Served with exquisite sea salt from Yamagata Shonai and French Dijon mustard. *Domestic high-quality pork shoulder loin* *Evening = 1650 (Lunch = 1600) / Price for single item (with pickles)

A dish made from high-quality domestic pork, aged with low-temperature heating to enhance all its qualities and finished as a steak. Served with a combination of maple, soy sauce, vinegar, and demi-glace sauce to integrate sweetness, richness, bitterness, and depth. *High-quality domestic pork shoulder loin* *Dinner = 1850 (Lunch = 1800) / Price for a la carte (with pickles)

Domestic high-quality pork is aged with low-temperature heating to enhance all its qualities and finished as a steak. Topped with the richness of three types of cheese (Gouda, Cheddar, Mozzarella) and the spiciness of Japanese pepper, then grilled and served with Japonese sauce. *Domestic high-quality pork shoulder loin* *Dinner = 1900 (Lunch = 1850) / A la carte price (with pickles)

ABEL STOCK FARM * Preparation time 25 minutes

A superb steak topped with Marseille butter and finished with Japonese sauce. #Marseille Butter: Tomato, Garlic, Parmigiano, Fermented Butter *Night 2200 (Lunch = 2150) / A la carte price (with pickles)

A dish enjoyed with aged hexagonal soy sauce aged for 2 years and chopped wasabi. *Evening 2150 (Lunch = 2100) / Price for single item (with pickles) *Evening 3700 (Lunch = 3650) / Double meat amount / Price for single item (with pickles)

A dish made by coarsely mixing premium lamb meat and TOKYO-X fatty meat, finished with a meat juice sauce and cool tomato sauce. *Evening = 1800 (Lunch = 1850) / Price for single item (with pickles)

Truffle Butter & Japonese Sauce, Butternut Squash & Allspice (Limited Time) *A la carte price (with pickles)

[Vacuum Cooked] The meat quality and flavor at the best state (09) between a small chicken and a mature chicken, marinated with herbs and lemon, served as a half bone-in piece. A fragrant grilled dish *To make it easier to eat, only a small part of the 'bone' from the arm and leg is included. *Available at night only / Price for a single item (with pickles)

[Vacuum Cooking] A dish made with fresh domestic chicken, tender and aromatic from brining. *Available for lunch only / Price for single item (includes pickles)

*Evening (Lunch = ) / A la carte price (with pickles) (Limited time only)

*Evening (Day = ) (Limited time only)

Middle Eastern spices, marjoram & rosemary Dijon mustard *Reservation required

*Evening=3650 Photo with 2 pieces, 1 piece=2050 (Evening 2100)

Tapenade = Olive/Anchovy/Garlic Paste * Night = 2200

Authentic curry sauce finished with European spices and high-quality bouillon & olive rice with mochi barley * includes condiments and salad

A dish topped with confit cutlet on olive rice with glutinous barley, finished with authentic curry sauce made from European spices and high-quality bouillon, served with condiments and salad.

*Night (Day = ) (Limited Time Only)

* Evening (Day =)(Limited Time Only)

Traditional Western cooking method 'THE PUDDING' with Cointreau flavor

A French classical rich 'Cherry Jubilee Sauce' paired with tea ice cream

Apricot Sauce & Chocolate

Fresh salmon cooked sous-vide with herbs and olive oil. Mi-Cuit: Instant smoked with only the outside cooked, creating a rare dish with a smoky aroma.

A Peruvian dish marinated with shrimp, octopus, rice octopus, and essence from conch, combined with garlic oil, whole grain mustard, wine vinegar, olives, and lemon.

Sliced meat with rich umami, cooked at low temperature and grilled to a fragrant finish. Served with the bitterness and aroma of vegetables (Treviso, onion, and mustard leaves). Accompanied by grain mustard and Japonaise sauce.

Chorizo / Salvia Pork / Lamb & Pork / Pancetta * All homemade

Camembert / Chevre / Boursin Blue / Gorgonzola / Unconventional Fig Stewed in Red Wine, Raisins on the Stem, Homemade Cranberry Whole Wheat Baguette