L'ESSOR

*The course content is for illustrative purposes only.The contents change depending on the availability and season.

Amuse-bouche

Seasonal bites

Appetizer

Fragrantly grilled winter yellowtail micuit and turnip confit with sauce gribiche and the scent of yuzu

fish dishes

Roasted red sea bream and sautéed spinach

Crustasse emulsified sauce Cauliflower crudités

Meat dish

Guinea fowl breast confit and thigh ballotine from Ishiguro Farm, with sauce supreme and the aroma of truffles

or

Beef cheek stewed in red wine (+1,650 yen)

or

Wagyu beef fillet, foie gras and truffle Rossini style (+3,300 yen)

dessert

Crème d'Anjou

Petit fours

After-meal drink

Coffee or Althaus