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<Menu from October 1st to December 14th>

・Hiroshima black sea bream carpaccio with beetroot tartare seasoned with ginger

Bread and butter

・Crispy conger eel beignets

Pour in a fragrant mushroom velouté made with "Megahira Kaori Maitake mushrooms."

・Seto Farm "Seto Mochi Pork" Shank Meat Petit Salad

Served with refreshingly sour choucroute

[From December 3rd] Tenderly stewed Seto Farm "Seto Mochi Pork" Shank Meat Blanquette de Peau "The Secret of White"

・A duo of Kamagari seaweed salt and Etajima olive oil

・Apple semifreddo with spices, inspired by Tarte Tatin

・Coffee or tea and financiers

<Menu from December 17th to March 1st>

・Seared skinned Spanish mackerel carpaccio from the Setouchi region served with fennel compote

Bread and butter

・Crispy conger eel beignets

Pour in a fragrant mushroom velouté made with "Megahira Kaori Maitake mushrooms."

・Tenderly stewed Seto Farm "Seto Mochi Pork" shank meat blanquette de peau "The Secret of White"

・A duo of Kamagari seaweed salt and Etajima olive oil

"Vacherin" strawberries and Espelette peppers

・Coffee or tea and financiers