■ Amuse-bouche
■Seared tuna with saffron mayonnaise and homemade mustard
■Corn crepes and pan-seared foie gras with sweet and sour sauce
■ Chicken and molokhia soup with buckwheat groats
■ Grilled Ezo abalone with balsamic sauce and basil
■ Grilled domestic beef fillet with bresaola and Manganji pepper condiment
■ Coconut blancmange and pineapple sorbet with piña colada espuma
■ Petits fours
■ Bread and butter
■Coffee or tea

■ Amuse-bouche
■ Foie gras and fig presse
■ Snow crab ravioli with truffle flavor
■ Mushroom Potage
■ Pan-seared golden snapper with marinière sauce
■ Grilled domestic beef fillet with wasabi flavor, served with matsutake mushroom fritters and matsutake mushroom rice.
■ Matcha Mille-feuille with Honey Sorbet
■ Petits fours
■ Bread and butter
■Coffee or tea