Les 5 Tresors

A beautiful assortment of five appetizers, each displaying a delicate array of colors.
Seared yellowtail and eggplant confit
Foie gras mousse in a choux pastry
Persimmon and mascarpone with guanciale
Salmon marinated in a yuzu-flavored mustard sauce
Coppa salami and cream cheese, Mont Blanc style

We've created a dish that brings together a variety of appealing elements.

Grilled tilefish with scales, mozzarella cheese, tomato confit, and raspberries.
Vinegar beurre blanc

We prepared the sweet sea bream using the "scale-grilling" method, a representative cooking technique that brings out the deliciousness of the ingredients and highlights their flavor.
Each time you cut into it, you can enjoy the contrast in texture between the crisp, fragrant, grilled scales and the tender, flaky flesh. The dish is finished with a beurre blanc sauce subtly flavored with raspberry vinegar and garnished with vibrant green basil oil, creating a truly elegant presentation.

Duck breast and farce
Celery love puree and Kujo green onions
Madeira sauce

The duck breast is slow-cooked with a farce combining foie gras, pistachios, and pork, resulting in a rich and flavorful dish. It's served with seasonal ingredients: grilled shiitake mushrooms, pickled chestnuts, and sautéed Kujo leeks, creating a plate that showcases the bounty of the season. Enjoy it with a sauce made from a celeriac puree with a subtle sweetness, and a rich and deep-flavored Madeira sauce.

Sweet potato crème brûlée, Gorgonzola-flavored baked cheesecake
Salted caramel ice cream

We've transformed sweet potatoes, brimming with the rich sweetness unique to this season, into a crème brûlée and paired it with a cheesecake flavored with Gorgonzola, known for its rich taste. The dessert is finished with pear-flavored caramel ice cream, and garnished with Shine Muscat grapes and berries for a vibrant and colorful presentation.

Les 8 Tresors

A beautiful assortment of eight appetizers, each showcasing a delicate array of colors.
Seared yellowtail and eggplant confit
Foie gras mousse in a choux pastry
・Daikoku shimeji mushrooms and champignon puree
Marinated sweet shrimp with truffle vinaigrette and cauliflower cream
Salmon marinated with yuzu-flavored mustard sauce
Persimmon and mascarpone with guanciale
Coppa salami and cream cheese, Mont Blanc style
Deep-fried mejikari

We've created a dish that brings together a variety of appealing elements.

Sautéed abalone with liver sauce and cypress aroma

We serve fragrant, toasted garlic bread accompanied by sautéed abalone, a renowned delicacy. To ensure you enjoy every part of the abalone, we've incorporated its liver into a sauce with a distinctly Japanese flavor. Furthermore, we've layered it with refreshing kinome oil and a cappuccino made with shellfish broth and milk. Finally, a drizzle of cypress-scented oil elevates this dish to a truly aromatic masterpiece.

Grilled tilefish with scales, mozzarella cheese, tomato confit, and raspberries.
Vinegar beurre blanc

We prepared the sweet sea bream using the "scale-grilling" method, a representative cooking technique that brings out the deliciousness of the ingredients and highlights their flavor.
Each time you cut into it, you can enjoy the contrast in texture between the crisp, fragrant, grilled scales and the tender, flaky flesh. The dish is finished with a beurre blanc sauce subtly flavored with raspberry vinegar and garnished with vibrant green basil oil, creating a truly elegant presentation.

Fukushima Roasted Meat from Cow Thigh
Shiitake Falci and Celery Love Purée with Périgue Sauce

The beef thigh is carefully grilled to highlight its umami, tenderness, and tenderness, and are served in a rotilly dish. For sides, shiitake, a representative autumn harvest, is served with 'Shiitake Farci' and 'Pickled Chestnut' for a rich layered flavor, paired with foie gras, pistachio, and pork farse. Périgault sauce and celery love purée, which highlight the aroma of truffle, add depth to the meat's flavor.

Sweet potato crème brûlée, Gorgonzola-flavored baked cheesecake
Salted caramel ice cream

We've transformed sweet potatoes, brimming with the rich sweetness unique to this season, into a crème brûlée and paired it with a cheesecake flavored with Gorgonzola, known for its rich taste. The dessert is finished with pear-flavored caramel ice cream, and garnished with Shine Muscat grapes and berries for a vibrant and colorful presentation.

Financiers shaped like acorns
Aosa-flavored madeleines

We offer financiers with an autumnal design, featuring acorns made only from chocolate and poppy seeds, and madeleines with a Japanese essence, incorporating sea lettuce and soy sauce.