Meat Meal
- Course for 3990yen
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- Confit of Duck Leg from Challandais with Whole-Grain Mustard
- Roasted Kobe, Takao Pork with Paprika and Almond Sauce
- Simmered Awaji Chicken in Red Wine with Potato (Kiku-imo) Puree
- Course for 7875yen and 11025yen
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- Roasted Duck Breast from Challandais with Njana Honey and Balsamic Sauce
- Roasted Australian Lamb with Cabotte Red Pepper from Cambodia and Garlic
- Tenderly Simmered Japanese Beef Cheek with Porto and Red Wine Sauce
- Tajima Beef Ram-Shin Steak with Red Wine Sauce (additional 525yen)
-
Slowly Roasted Black Pork of Nalasei with Bousin Sauce (additional 315yen/person)
*Serve from two.
*You can’t imagine if this is pork for its incredible aroma. Normally it takes 3 to 4 weeks to age this meat.
Additional menu
- Chef's suggestions: Spring onion potage together with dry aging pork and foie gras Croquette (840yen)