[Weekdays Only] Neo Bistro Course (Starting October 1st)

Seared yellowtail and confit of eggplant

The yellowtail is lightly seared on the surface, creating a melt-in-your-mouth flavor with its rich, sweet fat. It's served with a side of eggplant confit, layered with a tomato anchovy sauce infused with the flavors of basil and anchovies. Finally, it's garnished with edible flowers for a touch of color.

Pumpkin soup

We have prepared a pumpkin potage using pumpkins, which are in season as autumn approaches. It has a gentle flavor that makes the most of the pumpkin's natural sweetness.

Braised domestic beef shank and pork leg in Ajinart style

As autumn deepens, we offer a stewed dish as the main course to complement your meal. Inspired by Asinato, a traditional regional dish from southwestern France, we have stewed beef shank and pork trotters together. The rich flavor and umami of the pork trotters melt into the soup, allowing you to enjoy a mellow taste. We finish the dish with thyme, giving it a refreshing aroma.

Sweet potato crème brûlée and salted caramel ice cream

Enjoy our autumn harvest sweet potatoes prepared as a crème brûlée. The rich sweet potato flavor of the crème brûlée offers a crisp, fragrant exterior and a rich, smooth, melt-in-your-mouth interior. Please enjoy the two layers of flavor with their contrasting textures.