Menu

“Conger Eel and Foie Gras” Course

This dish has been one of Chef Miyamoto’s most beloved specialties for over 30 years.
It represents the chef’s concept of “refined French cuisine.”
Using conger eel, a seasonal Japanese ingredient, this dish is finished as French cuisine that fully brings out the marriage with fond-based sauces.
Its monochrome color palette, plating, and flavor composition all reflect the chef’s attention to detail as a Japanese chef.
This is a signature dish that represents Chef Miyamoto’s life in French cuisine.

Course Contents
・2 amuse-bouches
・Appetizer（Please let us know if you would like the ladybug-design salad.）
・Cromesquis
・Conger eel and foie gras
・Dessert
・Coffee, tea, and petits fours

Course Contents
・2 amuse-bouches
・Appetizer（Please let us know if you would like the ladybug-design salad.）
・Cromesquis
・Conger eel and foie gras
・Daily meat dish
・Dessert
・Coffee, tea, and petits fours

Prestige Course

A chef’s selection course featuring the finest seasonal ingredients.
If you would like to add the ladybug-inspired tomato salad as an appetizer, please let us know when making your reservation.

Course Contents
・Amuse-bouche
・Seasonal appetizer
・Cromesquis of foie gras and truffle
・Fish dish
・Meat dish
・Dessert
・Coffee and petits fours

*If you would like to add cromesquis, please let us know when making your reservation.
1,650JPY each
Tax included / Service charge not included

Fond Course

This course allows you to taste fond, the basic stock of French cuisine, within the course.

Chef Miyamoto says that fond is something he was finally able to make with complete stability after the age of 50.
It is the fundamental stock of French cuisine, and one of the defining features of Chef Miyamoto’s cuisine is the sauces made from these many kinds of fond.
There are several kinds of fond, made from vegetables, fish bones, chicken bones, veal, lamb, game bones, and aromatic vegetables.
By layering these fonds, sometimes adding consommé, wine, and seasonings, Chef Miyamoto creates one-of-a-kind dishes with umami, depth, and complex flavors.
These fonds are also the crystallization of techniques Chef Miyamoto has refined over many years, and something he hopes to pass on to the next generation.

Foie Gras and Truffle Cromesquis

Included in all courses.
Additional portions are available with advance reservation.
1,650 JPY each (tax included)

Conger Eel & Foie Gras Course

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.

Chef’s Signature Special Dish with Meat Course
 — “Conger Eel & Foie Gras“

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.

Prestige Course

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.

Fond & Broth Tasting Course

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.

Chef’s Signature Specialties Course

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.

Weekend & Holiday Lunch Course — Saison Course

This course features the chef’s signature dish, Foie Gras & Truffle Cromesquis.