Notre menu · 献立

A selection of the day's finest fish, served with freshly grated wasabi and house soy.

Silky steamed egg custard with shiitake, ginkgo nut, and dashi.

Lightly seared A5 wagyu with ponzu, shaved radish, and micro shiso.

Steamed and finished with Maldon sea salt.

Hand-chopped bluefin tuna with avocado, sesame, and crispy nori.

48-hour miso-marinated black cod, grilled over binchotan.

150g A5 Miyazaki wagyu, seasoned with sea salt and wasabi.

Slow-roasted duck over seasoned rice with pickled ginger and tare sauce.

Whole langoustine in light tempura batter with tentsuyu dipping sauce.

A seasonal arrangement of prepared vegetables, tofu, and grains.

Warm matcha cake with a molten centre, served with black sesame ice cream.

Refreshing yuzu sorbet with candied yuzu peel.

Three seasonal mochi: strawberry, black sesame, and hojicha.

Junmai Daiginjo, Yamaguchi.

Junmai Daiginjo, Fukui.

Honjozo, Niigata.

Burgundy, France (bottle).

Loire, France (bottle).

Central Otago, New Zealand (bottle).

Yuzu or plum.

Roasted green tea latte.

Still or sparkling.