Our menu has three different courses.
We will make accommodations for food allergies and restrictions with prior notice.
- Seasonal soup sphere
- Teriyaki paper, Shiso perilla
- Kurobuta pork, Breadcrumbs
- Spanner crab, Green peas, Dashi, Ponzu
- Aged snapper, Cured salmon, Diamond clam, Sweet sour miso, Mushroom
- Tagliolini, White bait, Onion, Chrysanthemum
- Texrure over 30 textured seasonal vegetables and prosciutto
- Scalop, Red prawn, Sweet corn, Cacao soil, Quinoa
- Japanese wafers, Braised Oxtail, Potato, Ravigote, Orange
- Cambridge duck, Celeriac, Sweet chili, Baby bok choy, Macadamia nuts
- Assorted cheese
- Lychee, White sangria, Mango, Mint
- Valrhona chocolate, Strawberry, Mochi, Japanese cotton cheesecake, Cardamom, Cinnamon
- petit fours
*Please note that our Degustation menu are designed for whole table
* Chef will choose your 5 courses, 7 courses, or Chef's Degustation courses from above menu. Our menu changes every seasons, so please ask our staff about details.
Bagna Cauda with bread(Amuse)
your choice of Entree
Fish of the day or Roasted Duck breast or Wakanui beef
* Chef will create your special 5 courses, 7 courses,or Chef's Degustation courses with using premium ingredients which is available at the market. Previous booking is essential on this courses.