LIAISON AZABUDAI

A luxurious lunch course using carefully selected A5 grade Miyazaki beef fillet for the main course. Omakase menu using seasonal ingredients *The following is an example menu for November. Ingredients and menu items are subject to change depending on the season and availability. Escargot melba toastMushroom tartMonkey liver and yuzu and apple confiture Himi yellowtail with sherry vinegarOyster Poiret, Celery Root Puree, Truffle EcumeGrilled Golden Sea Bream Scales with Shungiku SauceRoasted Miyazaki beef filletChampagne granita, grape, raspberry and hibiscus ecume hibiscus ecumeKyoto chestnut Mont Blanc parfaitYuzu-flavored chocolate terrine

A variety of dishes carefully prepared using every possible technique. This course is a delicate and daring combination of seasonal ingredients woven together with French techniques. 2 appetizers, amuse, appetizer, 2 hot dishes, fish dish, meat dish, dessert

A luxurious dinner course using Miyazaki beef as the main dish. Delicately and boldly, seasonal ingredients are woven into this course using French techniques. 2 appetizers, 2 amuses, 2 appetizers, 2 warm appetizers, 2 fish dishes, roasted fillet of Miyazaki beef, 2 desserts