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Menu for April 2026

■ Amuse

Pork fillet confit with cherry blossom-colored sauce

■ Hors d'oul

Escabeche of sea bream / Poached prawns with citrus dressing

Spring vegetable quiche / Cumin-flavored cabbage and pancetta

■ Fish

Pan-fried rockfish and bamboo shoots, served with basil sauce and cherry blossom salt.

Meat

Grilled New Zealand beef fillet

Red wine sauce

[Meat Grade Upgrade]

Japanese Black Wagyu A4 Fillet +1,300 yen

Hiroshima beef A5 fillet +2,800 yen

■ Bread and butter

■A lovely dessert platter

■Coffee or tea

Menu for May/June 2026

■ Amuse

Horse mackerel confit with plum and olive dressing

■ Hors d'oul

Pissaladière with Ondo dried sardines / Seared squid with perilla leaf pistou sauce

Poached shrimp with sesame-flavored basket / Small vegetable pickles

■ Fish

Grilled grunt with almonds and orange sauce

Meat

Grilled New Zealand beef fillet

Red wine sauce

[Meat Grade Upgrade]

Japanese Black Wagyu Beef Fillet +1,300 yen

Hiroshima beef A5 fillet +2,800 yen

■ Bread and butter

■A lovely dessert platter

■Coffee or tea