Special Course with Wine PairingNEW
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¥16,500
Special Course ¥12,000
Pacific Cod Brandade, King Crab and Ricotta Salad, Marinated Herring, Herring Roe and Apple mixed with Sour Cream, and Carbonized Hazelnuts
Henriot Brut Souverain (Henriot)
This Champagne features refreshing citrus notes on the nose with a lush and rich palate.
Grilled Ezo Abalone and Scallop with Yuzu Accent
M3 Chardonnay (Shaw + Smith)
The fish dish is paired with this delicate and elegant wine, featuring aromas of meticulously ripened citrus fruit, crisp acidity, and subtle oak nuances.
Pastry-Wrapped Beef Tenderloin with Berry-Scented Red Wine Sauce
Imperial Reserva (C.V.N.E.)
Rich aromas of dark fruits, complemented by balanced tannins and a hint of spice from the oak barrel, harmonize beautifully with the subtle savory notes of the pastry, enhancing the tenderloin's delicate flavors.
Bread (Boule, Walnut)
Fromage Mousse and Fruit Macedonia with Lemon Sherbet
Mignardises
Coffee or Tea
Henriot Brut Souverain (Henriot)
This Champagne features refreshing citrus notes on the nose with a lush and rich palate.
Grilled Ezo Abalone and Scallop with Yuzu Accent
M3 Chardonnay (Shaw + Smith)
The fish dish is paired with this delicate and elegant wine, featuring aromas of meticulously ripened citrus fruit, crisp acidity, and subtle oak nuances.
Pastry-Wrapped Beef Tenderloin with Berry-Scented Red Wine Sauce
Imperial Reserva (C.V.N.E.)
Rich aromas of dark fruits, complemented by balanced tannins and a hint of spice from the oak barrel, harmonize beautifully with the subtle savory notes of the pastry, enhancing the tenderloin's delicate flavors.
Bread (Boule, Walnut)
Fromage Mousse and Fruit Macedonia with Lemon Sherbet
Mignardises
Coffee or Tea