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October Course

A gift to greet you
Cuttlefish and yam remoulade
Seasonal vegetable cocotte
- Sautéed sea bream with brown mushroom coulis sauce
Live lobster with spice and lemon-scented jus
- Premium A4 Japanese Black Wagyu Beef Fillet Steak (80g) or Loin Steak (100g)
• Risotto with porcini mushrooms and Carnaroli rice
*For an additional charge of 1,200 yen, you can change the risotto to garlic rice.
Seasonal desserts
Coffee, tea, or herbal tea

November Course

A gift to greet you
Roast beef made from Akaushi beef from Kumamoto Prefecture
・Hinomoto Pork Piccata with Tomato Sauce
Cocotte with conger eel and vegetables from Kumamoto Prefecture
Live abalone with escargot butter sauce
• Waou chicken from Kumamoto Prefecture (loin, 100g)
・Sakuranoen green tea and Carnaroli rice risotto
*For an additional charge of 1,200 yen, you can change the risotto to garlic rice.
• Dessert with round-piped decorative marine nectar
Sakuranoen Black Tea

Drink pairing

• Kamonone Niagara Sparkling 2024 (Glass): ¥2,200
• Kikuka Chardonnay Barrel Aged 2023 (Glass): ¥2,800
• Kikuka Merlot Cask Aged 2023 (Glass): ¥2,800

Kumamoto Wine - Set of 3 Glasses: 7,500 yen

December Course

A gift to greet you
Bluefin tuna tartare and avocado mousse
Seasonal vegetable cocotte
・Large-spotted grouper with white wine sauce
Live lobster and cauliflower
- Premium A4 grade Japanese Black Wagyu beef fillet steak (80g) or sirloin steak (100g)
• Risotto with beets and Carnaroli rice
*For an additional charge of 1,200 yen, you can change the risotto to garlic rice.
Seasonal desserts
Coffee, tea, or herbal tea

From autumn to winter: The allure of food in a single dish

We carefully showcase the bounty of this season on each plate, offering a culinary experience where you can discover new flavors with every visit. Please take your time and enjoy a moment that will gently linger in your heart.
 

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