Geode Cake

Geode Cakes have been popular as wedding cakes over the years and as an edible jewel.  Our version has organic chocolate mousse filled with salted caramel cream and pear compote, coated in white chocolate with bamboo charcoal to give it a marble-like appearance. Then covered with rum and pear amber sugar to resemble a geode with crystals.

Macarons

These macarons shells have a generous portion of sweet and sour raspberry jam and fragrant rose cream. They are inspired by “Tuncaron,” a popular Korean sweet with over the top decorations creating a lovely appearance.

Bonbon Chocolat*

A bright blue bonbon chocolat filled with baked apple jelly and cinnamon-flavored ganache, truly capturing the essence of a stone that may sit on top of a ring. 

Tart

Sponge cake soaked in espresso, combined with chocolate tart dough and filled with mascarpone cream delivers a bite size flavor of tiramisu.

Cream Puff

This rich cream puff is filled with custard cream mixed with chestnuts and rum and marron glacé then encased in a puff pastry.

Cheesecake

A popular basque cheesecake arranged with sweet potatoes for autumn. A nice layer of sweet potatoes are lined at the base of the cake. 

 

Canelés

A simple adult canelés made with rum, organic sugar and organic vanilla beans. The dark color brings out the clear blue amber sugar flavored with rum.

Financier

The financier is baked with plenty of butter and squeezed with yuzu jam accented with a refreshing sweetness and a hint of bitterness. The clear blue amber sugar topping with blue curacao, which has a distinctive citrus flavor, adds a touch of luxury.

Jelly

This dessert tastes like ginger ale with ginger and lemon added to a jelly colored with natural dyes. Muscat grape sits at the bottom of the glass creating a blue-green hue with elderflower-flavored jelly, popular for the subtle sweetness and floral aroma like muscat.

Mousse*

This dish is visually stunning and looks like decadent jewelry. The colorful Earl Grey mousse is filled with blackcurrant and raspberry cream and violet-scented berry jelly.

Clam étuvée*

A dish of plump clams prepared in the French étuvée style of steaming is served cold. The simple taste of the clam broth jus and toppings of hana-ho (ears of flower) and sprouts of green onion allow you to savour the clam as it is.

Duck Onion Pintxos

A pintxos style savory dish with duck breast cooked at a low temperature with leeks. The leeks are roasted, pureed and frittered to bring out the maximum sweetness and flavor.

Shrimp Ceviche

Rice paper is fried until crispy and served with a classic ceviche of small shrimp, tomatoes, avocado and lime. The acidic flavor is a perfect palate cleanser.

Cauliflower Tart

This salad tart features colorful cauliflower cooked in a variety of ways, including raw, boiled, and as a mousse. The flavor of cauliflower, as well as the spices and flavors, can be enjoyed from multiple perspectives in this one dish. 

Truffle and Mushroom Cream Soup

The flavor of several types of mushrooms, including shiitake, maitake, and mushrooms, are extracted to create an aromatic and creamy soup. Truffles are used in various ways, for the luxurious aroma and distinct flavor through crumbles, truffle oil and shavings.

*Bonbon chocolates, mousse and clam étube are available only with the premium plan.

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Original cocktail 
Phosphophyllite

An original cocktail has been created following the gemstone theme. The cocktail name is “Phosphophyllite” which is a valuable gemstone for its rarity and delicate bluish green color. 

Price
2,530 Yen (including tax and service charge)