Our menu has three different courses.
We will make accommodations for food allergies and restrictions with prior notice.
- Seasonal soup sphere
- Gingko nuts
- Zeppoline, Seaweed
- Red prawn, Carrot, Orange caramel, Ginger
- Aged snapper, Radish, Saffron, Tosazu jelly
- Guanciale, Ajihei squash, Shiitake, Enoki, Oyster mushroom, Hazelnuts
- Texrure over 30 textured seasonal vegetables and prosciutto
- Market fish, Cauliflower, Mussel sauce, Bottarga, Meyer lemon
- Angus beef, Turnip, Potato, Miso cured egg yolk, Consomme
- Cambridge duck, Beetroot, Rocket, Spinach
- Assorted cheese
- White sangria, Mint, Marinated fruits
- Valrhona chocolate, Tiramisu, Chestnuts, Soy caramel, Espresso
- 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.