Special Christmas dinner course with fresh, high-quality ingredients to match the festive colors of Ginza. Available for a limited time only
Special Christmas dinner course with fresh, high-quality ingredients to match the festive colors of Ginza. Available for a limited time only
Christmas Dinner
We will offer a special dinner course for three nights to celebrate the festive season of Christmas and the colorful winter nights of Ginza.
Join us for this special dinner course, prepared with the utmost care to make your Christmas one of a kind. 
・Royale of Sea urchin from Hokkaido and Espuma Cookies with Sprouts of Strawberry
・Oita Prefecture Crown Chicken Breast with Celery Root, Beetroot, Truffle and Carrot
・Clam Beignets with Poireau Etouffée
・Baked Sea Bream Scales, Kauai Shrimp, Fennel, Bouillabaisse Sauce
・Yuzu Granita
<Main Dish>*Choose whichever you like*
ーRoasted French Pigeon with Liver Cromesqui and French Mushrooms, Red endive sauce amandes
ーSirloin of Akikawa Beef with French Ri de Veau, Petit Pois Flan, Sauce Périgour
Dessert
Buche de Noel Marron
Price (Inc. tax / exc. service charge) : JPY 17,600
Period: December 23 - 25, 2024
Hours: 17:00 - 22:00 (L.O.21:00)
Reservations: ～ December 20, 2024
Hokkaido Murasaki Undan Royale and Espuma, Sprouted Strawberry Cookies
Hokkaido purple sea urchin, characterized by its rich and robust flavor, is combined with shellfish broth and eggs to make a two-layer Royale and a smooth mousse-like espuma with the scent of sea urchins.
Oita-brand Crown Jidori Chicken Breast with Root Celery, Beetroot, Truffle, Carrot
Oita brand jidori chicken, characterized by its tender and juicy flavor, is made into a salad and terrine. The salad with breast meat, beets and root celery offers a crunchy texture.
Clam Beignets Poireau Étube
Large plump clams with a delightful texture are wrapped in a squid smelt batter and deep fried into beignets. The sweetness of the poireau (white onion) is maximized in this simple combination.
Scale-Baked Sweet Snapper with Kauai Shrimp, Fennel Bouillabaisse Sauce
Crispy scaled grilled sea bream, which is in season through the winter, is combined with a bouillabaisse sauce that highlights the flavor of Kauai prawns, known as the “Jewel of Kauai” in Kauai, Hawaii. This is a sumptuous seafood dish to be enjoyed by all.
Yuzu Granita
Before the main dish is served, we offer a palate-cleansing granita. It is made with yuzu (citrus) from the Kigashira district of Tokushima Prefecture, a region famous for its yuzu, and preferred by many reknowned chefs in Japan.
Roasted French Pigeon with Liver Cromesqui, French Mushrooms, Red Endive Sauce Amandes
A sumptuous main dish using pigeon roe, a popular French ingredient made from cured pigeon. Each part of the pigeon is fully appreciated, such as the roasted thigh and thigh meat, and the liver is combined with potatoes and made into croquettes.
Akigawa Beef Sirloin with French Ri de Veau, Petit Pois Flan, Sauce Périgour
Akikawa beef, the only brand beef in Tokyo, is prepared as a roast. The beef is carefully cooked to bring out its sweet and delicate flavor. In addition, French ri de veau is cooked as a meuniere and served with green peas and butternut puree.
Buche de Noel Marron
For dessert, a luxurious Buche de Noel made with French chestnut paste and marron glacé. The moist dough baked with organic sugar is rolled with rum-scented marron cream for an adult taste. Meringue mushrooms and pistachio moss represent Christmas firewood, and it is finished with vanilla ice cream, pear compote and blackcurrant sauce.
Takao Ishida Executive Chef