Menu
■11,000 JPY
- Summer Cod Buñuelos
- Composition of Striped Jack and Seared Conger Eel
- Chilled Setouches with Sweet Shrimp Tartare
- Spaghetti with Confit Sweetfish and Lemon Peperoncino
- Poached fresh fish from Miyazu, Kyoto, with Sea Urchin Mousse and Molokhia Coulis
- Grilled Wagyu Sirloin with Trifolati of Mushrooms
- Torta Paradiso with Mascarpone Gelato
- Bread & Butter
- Petit Fours
- Coffee
■8,800 JPY
- Summer Cod Buñuelos
- Seared Sea Eel with a Condiment of Sensyu Mizunasu and Young Ginger
- Spaghetti with Confit Sweetfish and Lemon Peperoncino
- Poached fresh fish from Miyazu, Kyoto, with Sea Urchin Mousse and Molokhia Coulis
- Veal Saltimbocca with Mushroom Trifolati
- Torta Paradiso with Mascarpone Gelato
- Bread & Butter
- Petit Fours
- Coffee