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[Menu for April 1st (Wed) - June 14th (Sun)]

Hiroshima, Osaka, Burgundy

- An image of a river flowing from a mountain of Hiroshima salmon and crimson shrimp; "Osetra caviar" and a crustacean vinaigrette representing the sunset over Miyajima.

- A fragrant duo of Maitake mushrooms and abalone mushrooms from Megahira, and Ezo abalone with Gion parsley butter.

Setouchi sea bream with crispy skin, served with asparagus, green beans, and broad beans covered in a white veil, prepared in a risotto style.

Roasted Bigorre pork from France with caramelized butterbur sprouts and sansho pepper croutons, and sweet puree of new onions.

Served with date and black garlic confiture.

• Seasonal citrus granita with olive oil from Etajima Island

Choose one item from the dessert menu.

Bread and butter

• After-meal drinks

*The contents may change depending on the availability of ingredients.