Seasonal ingredients such as yellowtail and chestnuts are arranged with colorful ingredients, warming the hearts and souls of all who gather in Ginza.
The chef's specialties showcase a variety of new dishes to satisfy your winter taste buds.
Please enjoy each dish!

Seasonal Menu -Winter-

Period
November 18 (Monday) -

Hours
Lunch 11:30 - 14:30 (L.O.14:00)
Dinner 18:00 - 22:00 (L.O.21:00)

Click here to make a reservation

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MENU

Marinated Duck Breast, Poireau leek, Caramelized Apple, Purple Cabbage Puree

The duck is served with chicken liver mousse, mixed with mascarpone cheese. Poireau leek étuvée, caramelized apples and purple cabbage adorn the plate, giving the dish a vivid red color.

Oita Prefecture Crown Jidori Chicken Roll, Shiitake Mushroom Steak, Perilla Seeds, Fermented Chinese Cabbage, Mushroom Cream

Oita Prefecture produced Crown Jidori Chicken thigh meat is rolled and cooked at a low temperature for a tender and juicy texture.　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　Fermented Chinese cabbage, egoma seeds and mushroom cream are added as an accompaniment.

Sautéed red sea bream, shrimp, spicy Américaine, cauliflower coulis, cashew nut tapenade

Sautéed sea bream with américaine sauce and curry spices with cauliflower puree.
Cashew nuts and tapenade are garnished for a change of texture.　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　

Strawberry Tart, Marcona Almond, Raspberry Sorbet

A globally rare and highly valued variety of Marcona almonds is combined with this unique strawberry tart. Taste the mixture of chocolate, crumbles, almond cream culminating with the raspberry sorbet. 

Tahiti Vanilla Bean Panna Cotta

We are especially proud of using Tahitian vanilla beans, which are renowned for their high quality.

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Seasonal Menu ― Winter－

Period
November 18 (Monday) -

Hours
Lunch 11:30 - 14:30 (L.O.14:00)
Dinner 18:00 - 22:00 (L.O.21:00)

Click here to make a reservation