[Appetizer]

• Beef bone soup chawanmushi (steamed egg custard)

[Starters]

• Cold Yoshikawa eggplant with happo dashi jelly
• Pork fillet and green sansho pepper terrine with sansho mustard
• Ainangold apple and roasted nuts with white sauce and fresh pepper
• Black garlic and heshiko tapenade on rye bread
• Octopus and celery confit
• Cherry tomatoes and red cabbage pickled in apple cider vinegar
• Sweet shrimp and Wagyu bacon with apricot jam

[Soup]

• Tomato consommé with shrimp paste and water shield, served on a hot plate

[Salad]

• Arugula and mushroom salad

[Seafood]

• Sanriku-produced wild flounder with fermented butter and sansho pepper sauce
• Chestnut pumpkin with Raspadura cheese
• Abalone steak with liver butter sauce
• Spiny lobster gratin Saikyo Miso Hollandaise Sauce

[Palate Cleanser]

• Shikuwasa and Japanese Black Tea Granita

[Main Course]

• Japanese Black Wagyu Ribeye
• Zucchini and Corn

[Finishing Dish]

• Garlic Rice with Boiled Whitebait and Perilla Leaves
• Salt-Fried Noodles with Bigfin Reef Squid and Water Spinach, Topped with Bottarga
• Please choose one of the two dishes for your group.

[Dessert]
Dessert Plate

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• Please make your reservation by the day before.

• Due to the difficulty of removing all allergens, we cannot accommodate food allergies.

• Menu contents may change depending on ingredient availability.

• Images are for illustrative purposes only.