HOMMAGE

This dish was created by being inspired from sukiyaki (thin slices of beef cooked with vegetables in a table-pot). The marinated egg yolk expresses a beaten egg, and herbs express the vivid green shungiku (garland chrysanthemum). The short loin is carefully grilled to have a variety of tastes so that you can enjoy different tastes according to the part.

With this thick soup with a sophisticated taste of mackerel -base broth, you can enjoy the crispy texture of tilefish and the rich aroma of Matsutake Mushroom.

A circle is often used for French appetizers to make a shape of the crab meat. For this dish, however, we dare not use the circle and directly decorated the crab meat on a crab shell. Served with a gelee of refreshing sour tomato and ciboulette, imagining vinegared crab.

The restaurant basically only serves a chef's choice course menu, and orders are taken per table.

Please let us know if you have any cooking requests, food preferences, or allergies.

We will also prepare meals according to your requests, budget, and portion size. Please feel free to consult with us.

28,000 yen 38,500 yen *A 10% service charge will be applied to the total amount.

Inspired by sukiyaki, the marinated egg yolk represents the beaten eggs, and herbs represent the vibrant green of chrysanthemum. The loin meat is delicately cooked to create a gradation in flavor so that the taste varies depending on the part eaten.

Inspired by Japanese soups, the slightly thick soup is made with dried mackerel and a stock extract, and its delicate flavor is complemented by the crispy texture of tilefish and the rich aroma of matsutake mushrooms.

Appetizers using crab cut into shapes using a ring mold are a French staple, but here we have chosen to serve it in a crab shell. The refreshingly sour tomato and Giblet jelly is reminiscent of crab vinegar.