CROSS TOKYO

A full course meal of vegetables and fruits from appetizer to dessert! Vegans and vegetarians, as well as non-vegetarians, are welcome to enjoy it even when you feel like "I ate too much meat yesterday..." or "I haven't had enough vegetables lately...".

Recommended for birthdays and anniversaries! Starting with warm vegetable bouillon soup, followed by three appetizers of the day's special vegetable bagna cauda +, main dish of sirloin steak, and finally, a fresh cake specially made by our patissier with a congratulatory message!

The concept of this prix fixe course is "Journey = traveling through food", which is also the name of the menu. Grand Chef MASUYAMA and Team Cross, who have studied in Europe, have encountered "delicious" food from all over Japan and the world, and based on the philosophies of "seasonal produce for seasonal consumption" and "medicine and food for the body," they offer dishes that they have been inspired to prepare, changing with the seasons.

The concept of this prix fixe course is "Journey = traveling through food", which is also the name of the menu. Grand Chef MASUYAMA and Team Cross, who have studied in Europe, have encountered "delicious" food from all over Japan and the world, and based on the philosophies of "seasonal produce for seasonal consumption" and "medicine and food for the body," they offer dishes that they have been inspired to prepare, changing with the seasons.

＜The annual CROSS nabe course in winter! This year, please enjoy fresh seasonal vegetables in shabu-shabu style to the fullest! ＞The soup is made of carefully selected vegetables and blended with herbal medicine such as ginger and longan. Three kinds of thick seasonal mushrooms, watercress, garland chrysanthemum, and other colorful vegetables are dipped into a secret broth made by blending carefully selected vegetable bouillon with ginger, longan, and other herbal medicines! Three parts of Sekimura Farm's Hanpo-Sangon pork (loin, belly, and tongue) can be wrapped around "The Nabe Vegetables," such as carrot and leek juliennes, garland chrysanthemum, bean sprouts, and potherb mustard, which are grown in the farm's own fields and contract farms. To finish off the meal, you will be served with an exquisite zosui (rice porridge) with amazing mushrooms and mellow black truffle flavor. A dessert specially made by our patissier is also included!

CROSSTOKYO also offers a family share style lunch! Lunch starts with warm vegetable bouillon soup, followed by bagna cauda + 3 appetizers of the day's special vegetables, a choice of 6 main dishes, and a café after the meal.

The concept of this prix fixe course is "Journey = traveling through food", which is also the name of the menu. Grand Chef MASUYAMA and Team Cross, who have studied in Europe, have encountered "delicious" food from all over Japan and the world, and based on the philosophies of "seasonal produce for seasonal consumption" and "medicine and food for the body," they offer dishes that they have been inspired to prepare, changing with the seasons.