Marinated seafood and cherry tomatoes
White wine jelly with basil aroma

A layer of white wine-flavored jelly is placed at the bottom.
Layer red shrimp, abalone, and scallops.
I paired it with marinated cherry tomatoes.
Bright colors
Decorated with edible flowers,
Depicting the appearance of small flowers in bloom.
The acidity of the cherry tomatoes is just right.
This dish served as a highlight.

Steamed sea bream and scallop mousse
Matignon vegetables in butter sauce

Taking advantage of the delicate yet rich flavor of the cherry snapper, which is in season,
Carefully vaporize
We will provide it to you.
Scallop mousse and colorful
Matignon vegetables are layered,
On top of that, shellfish broth and
Combined with cream
It is served with a foamy topping.
Finally, sprinkle with cherry blossom powder.
This dish captures the feeling of spring.

Roasted veal loin with braised spring vegetables and new onion espuma

Veal, known for its refined sweetness and umami, is slowly cooked,
It was finished with a roti. It contains asparagus, bamboo shoots, and fiddlehead ferns.
Adding spring vegetables, it depicts the sprouting of spring.
This is a piece that expresses that idea.
I can taste the sweetness of the onion.
With espuma as an accent,
The delicious flavor of beef is locked in.
Enjoy it with our jus de vouf sauce.

Mango pudding and vanilla ice cream
Lime scent

We've prepared a rich mango pudding using mangoes that are in season during the spring.
Mango pulp with lime flavor
Marinated in mango sauce,
Topped with chewy tapioca,
Finish with coconut milk.
I dealt with it.

Smoked Spanish mackerel rillettes
Chuil Dos

The scene of new buds sprouting in the spring
We have prepared a product that embodies this expression.
Smoked Spanish mackerel
Layers of gentle creamy richness
I made it into a rillette.
With a light texture, it is shaped like a fish bone.
Please enjoy with the tuile.

Marinated seafood and cherry tomatoes
White wine jelly with basil aroma

A layer of white wine-flavored jelly is placed at the bottom.
Layer red shrimp, abalone, and scallops.
Marinated cherry tomatoes and
I matched it.
Adorned with brightly colored edible flowers,
Depicting the appearance of small flowers in bloom.
The acidity of the cherry tomatoes is just right.
This dish served as a highlight.

Grilled white asparagus
Hollandaise sauce
Served with pancetta

Seasonal white asparagus
Grilled
It was lightly browned before serving.
Rich and with a gentle buttery aroma
Served with hollandaise sauce in the center,
A moderately salty taste
Pancetta
I added it as an accent.

Steamed sea bream and scallop mousse
Matignon vegetables in butter sauce

The cherry snapper, which is in season, has a delicate flavor,
Carefully prepare to bring out the rich flavor of the fat.
We will serve it to you as a steamer.
Scallop mousse and colorful
Matignon vegetables are layered,
Then add shellfish broth and cream.
It is served with a layer of foamy lather.
Finally, sprinkle with cherry blossom powder.
This dish captures the feeling of spring.

Roasted Wagyu rump steak
Braised spring vegetables and
New onion espuma

With its tenderness and fine texture
We slowly cooked the renowned Wagyu rump steak and finished it off as a roast.
Asparagus, bamboo shoots, and ostrich fern
This dish, garnished with spring vegetables, expresses the image of spring sprouting.
An espuma that lets you taste the sweetness of onions.
For an extra touch, enjoy it with a beef jus de veuille sauce that locks in the rich flavor of the beef.

Mango pudding and vanilla ice cream
Lime scent

Rich mangoes that come into season in the spring
Prepared as pudding.
Mango pulp with lime flavor
Marinated in mango sauce,
Topped with chewy tapioca,
Finish with coconut milk.
I dealt with it.

Cheese and black pepper cookies
Fruit Paste

These cookies have a rich cheese and black pepper flavor,
Made with seasonal blueberries
Soft texture
We have prepared pâte de fruits for you.