Our menu has three different courses.
We will make accommodations for food allergies and restrictions with prior notice.
- Seasonal soup sphere
- 'Iburigakko', Caramelized onion, Cream cheese
- Zeppoline, Seaweed
- Ora king salmon, Won bok, Yuzu vinegar
- Red prawn, Scallop, Kohlrabi, Mustard
- Guanciale, Ajihei squash, Asian mushrooms, Hazelnuts
- Texrure over 30 textured seasonal vegetables and prosciutto
- Market fish, Cauliflower, Nori, Beurre blanc, Bottarga, Meyer lemon
- Angus beef, Turnip, Potato, Miso cured egg yolk, Consomme
- Cambridge duck, Taro, Spinach, Purple kumara, Fourme d'Ambert, Jus
- Assorted cheese
- White sangria, Mint, Marinated fruits, Seasonal Sorbet
- Valrhona chocolate, Tart tatin, Crispy apple, Cardamom, Cinnamom, Meringue
- 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.