[Appetizer]

• Beef bone soup chawanmushi (steamed egg custard)

[Starters]

• Bluefin tuna and sea urchin in exquisite form
• Grilled sesame tofu with basil sauce
• Fig and Shirakami prosciutto with fresh pepper
• Shikibu eggplant and autumn myoga ginger with happo dashi jelly and lime
• Annou sweet potato and grilled maitake mushroom tartlet

[Soup]

• Kasumi duck meatballs, golden ginger, soup, teppanyaki style

[Salad]

• Arugula and mushroom salad

[Sea [Fresh]

• Sanriku-produced wild flounder with fermented butter and sansho pepper sauce
• Chestnut pumpkin with Raspadura cheese

[Palate Cleanser]
Wild grape and Japanese black tea granita

[Main Course]

• Japanese Black Wagyu beef ribeye
• Kanazawa beauty lotus root with sweet pepper

[Finishing Dish]

• Autumn salmon and shiso leaf garlic rice
• Shrimp and Kujo leek stir-fried noodles in shrimp broth with karasumi (cured mullet roe)
• 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.