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19,800 yen (tax included) 10 dishes
Service charge not included, 10% tax
Carpaccio of flatfish, lotus root, lucola and gingko, autumn salad, white balsamic sheet
*Ginger consommé soup with wax gourd and kujo leeks, black truffle aroma
Charcoal-grilled wild eel with ume plum risotto accented with shiso leaves
Foie gras flan with sweet sake and passion fruit sauce
Oven-baked Edomae barracuda with homemade fish sauce bagna cauda and myoga pickles
Venison roti with simple grape sauce
Spaghetti with matsutake mushrooms and hokki-gai shellfish ario aurio
*Cold Japanese pear soup
*Fried fig kadaihu with fig sorbet and marsala-flavored mitarashi sauce
Petit fours
After-dinner beverage
※The above is an example of the course content. Please note that ingredients and cooking methods are subject to change depending on availability.
※Please inform us in advance if you have any allergies to any of the above ingredients.
