けやき阪

- Fruit Tomato Salad with Pancetta, Basil, and Olive Oil - Sautéed Hokkaido Scallops with Lemon Butter Sauce - Okinawa-grown Yellow Grouper and Vegetable Wrap with Truffle Stock - Tokyo, Akikawa-grown Keyakizaka Beef Sirloin 90g (Today’s Japanese Black Beef Tenderloin 90g +2,873 yen) served with grilled vegetables - Main Course - Garlic Rice with Beef and Asparagus, Miso Soup, and Pickles - Flambéed La France Pears from Yamagata Prefecture with Vanilla Ice Cream - Coffee or Tea

- Sautéed Sadowara Eggplant from Miyazaki Prefecture with Miso Dip Sauce - Sautéed Hokkaido Scallops with Fresh Porcini Mushrooms in a Tomato-Chili Butter Sauce - Pan-Seared Blackthroat Seabass with Hakkaisan Sake, Seasoned with Salted Rice Malt - Akikawa, Tokyo: Keyakizaka Beef Sirloin, 90g (Today’s Japanese Black Beef Tenderloin, 90g: +2,873 yen) served with grilled vegetables - Main Course - Garlic Rice with Beef and Asparagus, Miso Soup, Pickles - Flambéed La France Pears from Yamagata Prefecture with Vanilla Ice Cream - Coffee or Tea

- Sautéed Foie Gras with Caramelized Figs and Brown Sugar Sauce - Pan-Seared Blackthroat Seabass with Hakkaisan Sake and Salted Rice Malt Sauce - Steamed and pan-seared abalone with sudachi butter sauce - Niigata Prefecture “Yukimuro” (snow cellar)-aged Niigata Wagyu tasting platter: tenderloin and sirloin (40g each), served with grilled vegetables - Garlic rice with matsutake mushrooms, miso soup, and pickles - Flambéed La France pear from Yamagata Prefecture with vanilla ice cream - Coffee or tea