ディナー
問題一覧
1
Would you like to upgrade your main dish to premium Wagyu beef ? There is an additional charge of ¥4,000 per person.
2
This plate is inspired by traditional Japanese taiko drums. The back of the plate has a pattern showing the flow of water.
3
On the right is a gratin with three types of shellfish, with a puree of new onions underneath.
4
Next, we will serve grilled sweetfish and seasonal vegetables. Please dip them in this warm bagna càuda sauce and enjoy.
5
Our next dish is seafood pasta, topped with fried pike conger (hamo), myoga ginger, and egg yolk powder. The Genovese sauce is served on the side—please pour it over the pasta before enjoying.
6
This is veal meunière, with a Béarnaise sauce made from egg yolk underneath. Around it, you’ll find foraged wild herbs and seasonal vegetables picked from the mountains. Try it with the sauce—it tastes great together!
7
Please wait a moment before eating — I’ll pour the finishing sauce on top.
問題一覧
1
Would you like to upgrade your main dish to premium Wagyu beef ? There is an additional charge of ¥4,000 per person.
2
This plate is inspired by traditional Japanese taiko drums. The back of the plate has a pattern showing the flow of water.
3
On the right is a gratin with three types of shellfish, with a puree of new onions underneath.
4
Next, we will serve grilled sweetfish and seasonal vegetables. Please dip them in this warm bagna càuda sauce and enjoy.
5
Our next dish is seafood pasta, topped with fried pike conger (hamo), myoga ginger, and egg yolk powder. The Genovese sauce is served on the side—please pour it over the pasta before enjoying.
6
This is veal meunière, with a Béarnaise sauce made from egg yolk underneath. Around it, you’ll find foraged wild herbs and seasonal vegetables picked from the mountains. Try it with the sauce—it tastes great together!
7
Please wait a moment before eating — I’ll pour the finishing sauce on top.