◆Today's Aperitif◆

A cute little appetizer to enjoy before your meal: Amuse-bouche

◆Shinshu Salmon◆
Marinated turnip and salmon layered together to create a rose garnish
With a pureed turnip sauce
Garnished with micro leaves

◆Hayori◆
Halfbeak marinated in kelp and served with a sauce made from green seaweed
Enjoy with seasonal vegetables

◆Strangozzi◆
The biggest feature is that the noodles are hand-made flat noodles, made only from wheat and water.
Enjoy the aroma of demi-sec tomatoes and garlic.

◆Spanish mackerel◆
This dish is made by coating the back meat of sawara with rice soufflé and grilling it.
The sauce is spring burdock velouté, accompanied by colorful seasonal vegetables

-------You can choose your main dish from the following------

◆ Suzuki ◆
Fatty sea bass coated in a citrus-scented batter and grilled, then finished with caviar.
Enjoy with a fragrant saffron sauce

◆Irish lamb◆
Slow-roasted lamb dressed with herbs of Provence
Enjoy it with the fragrant tarragon jus.
(+¥1,500)

◆Brittany calf◆
Grilled veal with sabayon sauce,
Cheese galette and herb salad harmony
(+¥3,000)

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◆Pineapple◆
Thinly slice ripe pineapple.
A sorbet with a rich flavor made with 10 kinds of spices and fruits

-----------You can choose your dessert from the following-----------

◆Floating Island◆
A traditional French pastry made with steamed meringue floating on top
Enjoy it with a generous amount of caramel and raspberry sauce.

◆Mont Blanc◆
Chocolate-flavored langue de chat with Mont Blanc
A Japanese-style dessert created with an origami crane motif

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◆Small sweets◆
Rice crackers shaped like roof tiles from Provence
Enjoy the lingering aftertaste with two flavors: almond and salt.