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The fish dish was a lobster poiret and the main dish Poiret of Kobe beef and foie gras for the main course. Chef's choice course.
Chilled scrambled eggs with mascarpone cream and caviar
ãŧSeasonal vegetable palette with 3 types of seafoodãŧCold terrine of Kobe pork pot-au-feu with vegetable paletteãŧEscargot baked with herb butterãŧFried angel shrimp wrapped in kadaifãŧPan-fried foie gras with fig sauce +800 yen
ãŧPan-fried Sea Bream with Cauliflower and Parsley Sauce ãŧDuck Breast with Cassis Mustard Sauce ãŧTajima Chicken Thigh and Breast Confit with Colorful Mushroom FricassÃĐe ãŧBraised Beef Cheek in Red Wine with Seasonal Vegetables ãŧRoasted Lamb Chops +800 yen
The dessert changes according to the season
Today's Soup + 500 yen, Soft-Shelled Crab Bisque + 700 yen, Oyster Potage + 900 yen, Oyster Dishes (Please choose a cooking method) 700 yen each âŠïļ Raw Oyster âŠïļ Grilled âŠïļ Butter SautÃĐed âŠïļ Baked with Burgundy Butter âŠïļ Steamed with Wine
Chilled Scrambled Eggs with Mascarpone Cream and Caviar
A palette of 3 types of seafood and 10 types of seasonal vegetables
Today's soup
Poached Lobster and Rockfish with Bouillabaisse Sauce
Pan-fried Kobe beef thigh with Madeira sauce or roasted bone-in lamb with truffle salt
Chilled Scrambled Eggs with Mascarpone Cream and Caviar
3 types of seafood and vegetable palette, Kobe pork terrine vegetable palette, escargot baked in herb butter, angel shrimp wrapped in kadaif and fried, pan-seared foie gras with fig sauce + 800 yen
Today's soup: Soft-shell crab bisque +400 yen, Oyster potage +600 yen
Pan-fried rockfish with cauliflower and parsley puree sauce
ãŧRoasted duck breast with cassis mustard sauce ãŧConfit of Tajima chicken thigh and breast with colorful mushrooms fricassÃĐe ãŧBraised beef cheek in red wine with seasonal vegetables ãŧRoasted lamb chop +800 yen
Oyster dishes (please choose the cooking method) using oysters purified with deep ocean water âŠïļ raw âŠïļ grilled âŠïļ butter sautÃĐed âŠïļ baked with Burgundy butter âŠïļ steamed with wine + ÂĨ700 per piece
A palette of 3 types of seafood and 10 types of seasonal vegetables
Wading Crab Bisque Soup
Poached Lobster and Rockfish with Bouillabaisse Sauce
Kobe beef thigh and foie gras poÊlÃĐ with Madeira wine sauce
Assorted Chef's Dessert
A selection of desserts chosen by the chef.
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