cocon

Kangaroo, commonly eaten in Australia, prepared in tartare style. Available year-round, with various seasonings to be enjoyed with seasonal menus. In summer, it is served with a spicy green chili pepper.

Enjoy the refreshing combination of the unfamiliar ingredient sea pineapple with fruits. The scent of Japanese thyme, 'Ibuki Jakouso', adds an accent.

The simple charcoal-grilled duck is paired with a sauce made with the acidity of fermented blueberries and spices used in cola.

Number of dishes: 11-13 dishes (subject to change depending on the availability of ingredients)