Grilled albacore tuna tartare with tomato-flavored couscous

The mild and elegant flavor of seared albacore tuna is then dressed in a tartare with a remoulade sauce flavored with shallots and pickles. Ratatouille is combined with couscous and layered in the glass to add a touch of texture. This tartare is made with the fragrant aroma of seared albacore tuna.

Pan-fried Spanish mackerel and milt with seafood-flavored butter sauce

The risotto makes use of the slightly bitter rape blossoms, and is layered with seasonal Spanish mackerel and rich, melt-in-your-mouth soft roe, pan-fried. It is topped with a tomato-based fisherman's soup that brings out the umami of the seafood, creating a flavor that spreads the aroma of the sea.

Roasted duck breast marinated with herbs and lemon and gizzard confit served with a simple consommé soup

Duck breast marinated in herbs and lemon is slowly cooked at low temperature and then served as a roti. It is accompanied by gizzard confit, seasonal asparagus and bamboo shoots, and finished with a herb-scented consommé soup.

Creme brulee with roasted green tea flavor, citrus fruit and salted milk ice cream

For dessert, we have prepared a crème brûlée with the aroma of roasted green tea.
Layers of Japanese adzuki beans and dekopon citrus create a rich crème brûlée with a refreshing aftertaste. Garnished with fragrant almond croquant and smooth salted milk ice cream, this light and refreshing treat is a delight to the senses.

Tokyo beef prosciutto tartare cercle tailoring

A soft galette made with potatoes is layered with Tokyo Beef prosciutto, prosciutto tartare with Olive and shallots, and finished with finely chopped green sibleto. Enjoy the beginning of the course with the delicate and elegant scent of siblet.

Grilled albacore tuna tartare with tomato-flavored couscous

The mild and elegant flavor of seared albacore tuna is then dressed in a tartare with a remoulade sauce flavored with shallots and pickles. Ratatouille is combined with couscous and layered in the glass to add a touch of texture. This tartare is made with the fragrant aroma of seared albacore tuna.

Oxtail and foie gras ravioli

The warm appetizer, with its striking vibrant green color, is ravioli that captures the aroma of foie gras and oxtail. Enjoy the deep flavor of foie gras and oxtail wrapped in chewy, springy ravioli, with a vibrant sauce made from spinach and mascarpone cheese.

Pan-fried Spanish mackerel and milt with seafood-flavored butter sauce

The risotto makes use of the slightly bitter rape blossoms, and is layered with seasonal Spanish mackerel and rich, melt-in-your-mouth soft roe, pan-fried. It is topped with a tomato-based fisherman's soup that brings out the umami of the seafood, creating a flavor that spreads the aroma of the sea.

Grilled domestic beef loin, Fourme d'Ambert cheese and nuts, wine rouge

This dish features domestically produced beef loin grilled to bring out the natural flavor of the meat. The rich, refined aroma of Fourme d'Ambert cheese further enhances the flavor of the meat, while the vin rouge sauce adds depth to the flavor. This dish is accented with honey and nuts, and is decorated with seasonal bamboo shoots and asparagus.

Creme brulee with roasted green tea flavor, citrus fruit and salted milk ice cream

For dessert, we offer a crème brûlée with the aroma of roasted green tea. Layered with Japanese azuki beans and dekopon, the rich crème brûlée leaves a refreshing aftertaste. Garnished with fragrant almond croquant and smooth salted milk ice cream, it is light and refreshing.

Petit Tart

We have prepared a tart that combines the rich sweetness of chocolate with the tartness of strawberries.