Menu
A memorable momentcolored by refined classics
We present a selection of dishes and specialties that have long been cherished by our guests, guided by Chef Miyamoto’s concept of “refined classics.”
We sincerely invite you to take this opportunity to enjoy them.
In the season of new growth, the courses centre on light sauces and aromatic vegetables. The signature dishes remain, while the appetiser and fish course carry the season.
Lunch is served on weekends and public holidays only.
Per person: 18,500JPY
Conger Eel & Foie Gras Signature Course One of the chef’s most acclaimed signature creations, this dish layers conger eel and foie gras, brought together with two complementary sauces.
Per person: 24,000JPY
A luxurious course featuring the chef’s most celebrated signature dish, “Conger Eel & Foie Gras,” served in a smaller portion and complemented by an additional daily meat dish.
Per person: 16,500JPY
A course showcasing Chef Miyamoto’s cuisine at its finest, featuring carefully selected seasonal ingredients that change daily. The menu includes the chef’s signature dish, ‘Foie Gras & Truffle Cromesquis,’ along with a variety of dishes prepared with different sauces.
Per person: 24,000JPY
One of the defining features of Chef Miyamoto’s French cuisine is the use of multiple fonds as the foundation of his sauces. In this course, you will have the opportunity to taste one of the key fonds most prominently used in the seasonal menu, allowing you to appreciate the depth and clarity of umami that runs throughout the entire dining experience.
Fond is drawn from vegetables, fish bones, chicken, veal, lamb and game, each with its own aromatic vegetables. Several are layered, sometimes with consommé, then finished with wine and seasoning to build depth and complexity.
Per person: 33,000JPY
This special course highlights a selection of the chef’s seasonal signature dishes, each served in smaller portions and arranged to showcase a full lineup of his specialties.
Per person: 12,000JPY
This course features the chef’s signature dish, Foie Gras & Truffle Cromesquis.
Conger eel comes into season. The courses are built around the signature dish of conger eel and foie gras, served here for more than thirty years.
Lunch is served on weekends and public holidays only.
Per person: 18,500JPY
Conger Eel & Foie Gras Signature Course One of the chef’s most acclaimed signature creations, this dish layers conger eel and foie gras, brought together with two complementary sauces.
Per person: 24,000JPY
A luxurious course featuring the chef’s most celebrated signature dish, “Conger Eel & Foie Gras,” served in a smaller portion and complemented by an additional daily meat dish.
Per person: 16,500JPY
A course showcasing Chef Miyamoto’s cuisine at its finest, featuring carefully selected seasonal ingredients that change daily. The menu includes the chef’s signature dish, ‘Foie Gras & Truffle Cromesquis,’ along with a variety of dishes prepared with different sauces.
Per person: 24,000JPY
One of the defining features of Chef Miyamoto’s French cuisine is the use of multiple fonds as the foundation of his sauces. In this course, you will have the opportunity to taste one of the key fonds most prominently used in the seasonal menu, allowing you to appreciate the depth and clarity of umami that runs throughout the entire dining experience.
Fond is drawn from vegetables, fish bones, chicken, veal, lamb and game, each with its own aromatic vegetables. Several are layered, sometimes with consommé, then finished with wine and seasoning to build depth and complexity.
Per person: 33,000JPY
This special course highlights a selection of the chef’s seasonal signature dishes, each served in smaller portions and arranged to showcase a full lineup of his specialties.
Per person: 24,000JPY
For two or more guests
A summer signature of the restaurant. Following the style of its home region, the bouillabaisse is served as a full course. Several kinds of seafood are each cooked in the way that suits them best, then arranged together on one large platter for the main dish.
Per person: 12,000JPY
This course features the chef’s signature dish, Foie Gras & Truffle Cromesquis.
The season when sauces gain depth. Dishes built on layered fonds are paired with the chef’s signature creations.
Lunch is served on weekends and public holidays only.
Per person: 18,500JPY
Conger Eel & Foie Gras Signature Course One of the chef’s most acclaimed signature creations, this dish layers conger eel and foie gras, brought together with two complementary sauces.
Per person: 24,000JPY
A luxurious course featuring the chef’s most celebrated signature dish, “Conger Eel & Foie Gras,” served in a smaller portion and complemented by an additional daily meat dish.
Per person: 16,500JPY
A course showcasing Chef Miyamoto’s cuisine at its finest, featuring carefully selected seasonal ingredients that change daily. The menu includes the chef’s signature dish, ‘Foie Gras & Truffle Cromesquis,’ along with a variety of dishes prepared with different sauces.
Per person: 24,000JPY
One of the defining features of Chef Miyamoto’s French cuisine is the use of multiple fonds as the foundation of his sauces. In this course, you will have the opportunity to taste one of the key fonds most prominently used in the seasonal menu, allowing you to appreciate the depth and clarity of umami that runs throughout the entire dining experience.
Fond is drawn from vegetables, fish bones, chicken, veal, lamb and game, each with its own aromatic vegetables. Several are layered, sometimes with consommé, then finished with wine and seasoning to build depth and complexity.
Per person: 33,000JPY
This special course highlights a selection of the chef’s seasonal signature dishes, each served in smaller portions and arranged to showcase a full lineup of his specialties.
Per person: 22,000JPY
Extra Meat Course: 26,000JPY
This popular autumn specialty course places the sauce front and center as Vol. 1. Enjoy classic crayfish dishes as the main highlight, served with two of the chef’s signature sauces.
Per person: 22,000JPY
Daily Extra Meat: 26,000JPY
This popular autumn specialty course places the sauce front and center as Vol. 2. The main course features "Braised Wagyu Tail and Achilles Tendon with Foie Gras and Truffle," masterfully finished with the chef's signature sauce.
Per person: 28,000JPY
A course built around classic French game dishes. The chef’s signature ptarmigan bisque can be added for an additional 2,800 JPY (for two or more guests).
Per person: 12,000JPY
This course features the chef’s signature dish, Foie Gras & Truffle Cromesquis.
The season when fond shows at its best. The course includes a tasting of the basic stock of French cuisine.
Lunch is served on weekends and public holidays only.
Per person: 16,500JPY
A course showcasing Chef Miyamoto’s cuisine at its finest, featuring carefully selected seasonal ingredients that change daily. The menu includes the chef’s signature dish, ‘Foie Gras & Truffle Cromesquis,’ along with a variety of dishes prepared with different sauces.
Per person: 24,000JPY
One of the defining features of Chef Miyamoto’s French cuisine is the use of multiple fonds as the foundation of his sauces. In this course, you will have the opportunity to taste one of the key fonds most prominently used in the seasonal menu, allowing you to appreciate the depth and clarity of umami that runs throughout the entire dining experience.
Fond is drawn from vegetables, fish bones, chicken, veal, lamb and game, each with its own aromatic vegetables. Several are layered, sometimes with consommé, then finished with wine and seasoning to build depth and complexity.
Per person: 33,000JPY
This special course highlights a selection of the chef’s seasonal signature dishes, each served in smaller portions and arranged to showcase a full lineup of his specialties.
Per person: 28,000JPY
A course built around classic French game dishes. The chef’s signature ptarmigan bisque can be added for an additional 2,800 JPY (for two or more guests).
Per person: 12,000JPY
Not available December 20–25
This course features the chef’s signature dish, Foie Gras & Truffle Cromesquis.