New Autumn dishes have stared.

New autumn dishes have started. Enjoy our seasonal menu filled with highly selected seasonal ingredients from all over the world. Keeping the freshness of the ingredients and seal in the remaining juice, flavor and texture, each dish has created with great care.
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<< Introducing seasonal dishes >>
・Hungarian foie gras terrine and Japanese persimmon tart, served with Port wine jelly and  balsamic sauce.
・French mushrooms (Chanterelle, Pieburu, Trumpet mushrooms and more) terrine and lightly smoked marinated "TAIRAGI" (pen shell), strew with ground peas.
・ Inshore fish from Nagasaki, the Sea of Genkai, stewed for eight hours served in rich Southern France soup, with sauteed fresh fish and shrimp quenelle.
・Roasted Hungarian duckling served with organic eighteen multigrain rice galette and small taro fritter on black pepper sauce.