DODICI

The green daikon radish is topped with scallops dressed with perilla sauce, tomato sauce, daikon pickles and caviar. The flavors of two kinds of daikon radish and the bitter, sweet, and salty flavors of each ingredient go brilliantly together. 

The handmade Tagliatelle pasta combines veal ris de veau and porcini mushrooms with a mellow fragrance. The homemade pasta, with its sticky texture, mixes well with the sauce and parmesan cheese. A masterpiece with simple but deep flavors.

Freshly baked chocolate fondant with ganache using Yamazaki whisky. Served with whisky-flavored milk ice cream, lime and honey sauce. The rich and fresh sweetness spreads throughout your mouth. 

The dish is topped with green daikon radish, scallops tossed in shiso leaf sauce, tomato sauce, pickled daikon radish and caviar. The taste of the two types of daikon radish and the umami of each ingredient, such as bitterness, sweetness and saltiness, play an exquisite combination in this dish.

The milt bosh is paired with a soup that makes the most of the flavor of Kujo leeks and crab. Garnished with plenty of black truffles, the mellow aroma is also a treat. The modern French plate is also a beautiful masterpiece.

We purchase high-quality Kyoto duck and take the time to carefully grill it according to the condition of the duck at the time, "grilling it, letting it rest, and then grilling it again..." The sweetness of the green onions and the balsamic sauce go perfectly together.

Handmade tagliatelle is served with veal smear and aromatic porcini mushrooms. The chewy handmade noodles are perfectly coated with the sauce and Parmesan cheese. A simple yet deeply flavorful dish.

Freshly baked fondant au chocolat with ganache made with Yamazaki whiskey, served with whiskey-flavored milk ice cream and lime and honey sauce. The rich, refreshing sweetness fills your mouth.