October and November courses

A beautiful assortment of five delicately colored appetizers.
Enjoy a dish that showcases the delightful flavors and colors of autumn.

We prepared the sweet sea bream using the "scale-grilling" method, a representative cooking technique that brings out the deliciousness of the ingredients and highlights their flavor.
Each time you cut into it, you can enjoy the contrast in texture between the crisp, fragrant, grilled scales and the tender, flaky flesh. The dish is finished with a beurre blanc sauce subtly flavored with raspberry vinegar and garnished with vibrant green basil oil, creating a truly elegant presentation.

The duck breast is slow-cooked with a farce combining foie gras, pistachios, and pork, resulting in a rich and flavorful dish. It's served with seasonal ingredients: grilled shiitake mushrooms, pickled chestnuts, and sautéed Kujo leeks, creating a plate that showcases the bounty of the season. Enjoy it with a sauce made from a celeriac puree with a subtle sweetness, and a rich and deep-flavored Madeira sauce.

We've transformed sweet potatoes, brimming with the rich sweetness unique to this season, into a crème brûlée and paired it with a cheesecake flavored with Gorgonzola, known for its rich taste. The dessert is finished with pear-flavored caramel ice cream, and garnished with Shine Muscat grapes and berries for a vibrant and colorful presentation.

A beautiful assortment of eight delicately colored appetizers.
Enjoy a dish that showcases the delightful flavors and colors of autumn.

We serve fragrant, toasted garlic bread accompanied by sautéed abalone, a renowned delicacy. To ensure you enjoy every part of the abalone, we've incorporated its liver into a sauce with a distinctly Japanese flavor. Furthermore, we've layered it with refreshing kinome oil and a cappuccino made with shellfish broth and milk. Finally, a drizzle of cypress-scented oil elevates this dish to a truly aromatic masterpiece.

We prepared the sweet sea bream using the "scale-grilling" method, a representative cooking technique that brings out the deliciousness of the ingredients and highlights their flavor.
Each time you cut into it, you can enjoy the contrast in texture between the crisp, fragrant, grilled scales and the tender, flaky flesh. The dish is finished with a beurre blanc sauce subtly flavored with raspberry vinegar and garnished with vibrant green basil oil, creating a truly elegant presentation.

We carefully and slowly cook the beef thigh meat to bring out its rich flavor and tenderness, and serve it as a roast. As a side dish, we offer "Stuffed Shiitake Mushrooms," a rich dish of layers of foie gras, pistachios, and minced pork stuffing inside shiitake mushrooms, a representative of autumn's bounty, and "Pickled Chestnuts." The fragrant truffle-infused Périgueux sauce and celeriac puree add further depth to the flavor of the meat.

We've transformed sweet potatoes, brimming with the rich sweetness unique to this season, into a crème brûlée and paired it with a cheesecake flavored with Gorgonzola, known for its rich taste. The dessert is finished with pear-flavored caramel ice cream, and garnished with Shine Muscat grapes and berries for a vibrant and colorful presentation.

We offer financiers with an autumnal design, featuring acorns made only from chocolate and poppy seeds, and madeleines with a Japanese essence, incorporating sea lettuce and soy sauce.