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・Amuse-bouche 2025 Snacks

・Slowly steamed lobster served with fennel compote and salad

Crustasse creme soufflé with caviar (oscetra)

・Fragrant grilled Hiroshima aged chicken thigh and Ezo abalone wrapped in a pie

With a mellow Pinot Noir sauce

・Crispy grilled red tilefish with its scales

The extract is used in a soup de poisson to make a fregola risotto.

Mussels ravioli with champagne sauce

・Roasted premium Japanese black beef fillet and poached foie gras, "Rossini" style

Perigueux black truffle sauce with a rich aroma

・Vacherin Strawberry, White Chocolate, and Mascarpone Ensemble