Azabu KIZAN

From the first dish, your body temperature drops quickly. The cold soup of summer vegetables quietly opens the door to the season. The fresh fish is tightened with the acidity of gazpacho, The mousse of hairy crab and corn melds sweetness and deliciousness in the mouth. And then, the fireplace. The sound of baking and the aroma of the fireplace. The fresh fish is given the depth of a bouillabaisse, and the beef is given a powerful aftertaste. Marais, Paris, France. The technique and sensibility honed at the one-star restaurant "Anne" in the Marais, Paris, France. We have put all of it into this summer's course. This is not just a summer menu. We hope you will experience the new chef's determination in each and every dish.

The difference from the Omakase course is that there is one less appetizer and the meat dish is not beef. From the first dish, one's body temperature drops quickly. The cold soup of summer vegetables quietly opens the door to the season. The fresh fish is tightened with the acidity of gazpacho, The mousse of hairy crab and corn melds sweetness and deliciousness and melts in your mouth. And then, to the sunken hearth. The sound of baking and the aroma of the fireplace. Fresh fish is served with the depth of a bouillabaisse, and meat dishes are served with a powerful aftertaste. Marais, Paris, France. The technique and sensitivity honed at the one-star restaurant "Anne" in the Marais, Paris, France. We have put all of it into this summer's course. We hope you will experience the new chef's determination in each and every dish.