[Appetizer]

• Steamed egg custard with beef bone broth

[Starters]

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

[Soup]

• Tomato consommé with shrimp paste and water shield, iron Plate-style serving

【Salad】
・Arugula and mushroom salad

【Seafood】
・Edomae Funabashi instant sea bass with fermented lemon butter
・Grilled yam with raw shichimi soy sauce koji

【Palate Cleanser】
・Shikuwasa and Japanese black tea granita

【Main Course】
・Japanese Black Wagyu beef ribeye
・Zucchini and corn

【Finishing Dish】
・Garlic rice with boiled whitebait and shiso leaves
・Salt-fried noodles with bigfin reef squid and water spinach, topped 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. *The image is for illustrative purposes only.