Scallop and smoked salmon tartare Champignon vrouté

Norwegian salmon and "Hokkaido scallop tartare" are lightly finished with shallots and Olive oil. The fragrant champignon velouté brings out the flavor of the seafood.

Yellowtail confit, abalone and liver risotto

This dish features a richly flavored confit of yellowtail, which is in season in the fatty winter. It is accompanied by a risotto made with abalone, liver, and rock seaweed, which enhances the umami. The aroma of rock seaweed fills the air, creating a flavorful dish. The chef's playful tuile, modeled after fish bones, is garnished with an Americana sauce.

Duck roti with riveau
Matignon Vegetables

The main course is savory roasted duck. The garnish is made with a plump and richly flavored 'Riedveau' and 'Matignon Vegetables', which are vibrant vegetables gently seasoned with butter and flavored with Madeira wine. Enjoy the dish with a roasted sweet potato puree and red radish vinaigrette as accents.

苺とマスカルポーネのムース
ライム風味

丸いマスカルポーネのムースの中に、苺のジュレとライム風味のジュレを忍ばせ、
アクセントにスパイスの効いたジンジャークッキー、バニラアイス、
鮮やかなフランボワーズのチュイルをあしらい、冬を感じられるデザートに仕上げました。

Sandwiched with a punk route
Foie gras terrine

A rich foie gras terrine sandwiched between fragrantly baked Melba toast, accented with blueberry-flavored fromage and drizzled with sweet caramel.

Scallop and smoked salmon tartare Champignon vrouté


Norwegian salmon and "Hokkaido scallop tartare" are lightly finished with shallots and Olive oil. The fragrant champignon velouté brings out the flavor of the seafood.

Ashe Parmentier
Blue cheese espuma

Beef cheek meat is slowly simmered in red wine, demi-glace, and fond de veau until it melts in your mouth, and then layered with potato and blue cheese-flavored espuma. Enjoy the rich flavor and fragrant sweetness of the beef cheek meat along with the espuma.

Yellowtail confit, abalone and liver risotto

This dish features a richly flavored confit of yellowtail, which is in season in the fatty winter. It is accompanied by a risotto made with abalone, liver, and rock seaweed, which enhances the umami. The aroma of rock seaweed fills the air, creating a flavorful dish. The chef's playful tuile, modeled after fish bones, is garnished with an Americana sauce.

Domestically produced chicken thigh roast with foie gras, Inca Awakening and pancetta
Madeira sauce

The main dish is a beef round roti. The light and elegant flavor of the beef round is slowly cooked at a low temperature to create a tender texture. The natural flavor of the beef spreads the more you chew it, and it is paired with a sauce made with sweet Madeira wine. The dish is garnished with "Awakening of the Incas," pancetta, and colorful vegetables, making it a perfect dish for the holiday season.

苺とマスカルポーネのムース ライム風味

丸いマスカルポーネのムースの中に、苺のジュレとライム風味のジュレを忍ばせ、
アクセントにスパイスの効いたジンジャークッキー、バニラアイス、
鮮やかなフランボワーズのチュイルをあしらい、冬を感じられるデザートに仕上げました。

Boule de Neige
Saucisson chocolate

To finish off the course, we offer two small desserts: "Boule de Neige," a cookie with the gentle sweetness of almonds, and "Saucisson Chocolat," made with plenty of dried fruits and nuts and with a lingering aftertaste of fragrant rum.