Margotto e Baciare

Consomme based on Haibara Beef from Nara and kelp from Rausu is surprisingly condensed in flavor. It has no cloying taste and is as elegant as a soup served in a ryotei restaurant. At the same time, the light fragrance of the truffle that is shaved afterward permeates the body.

The toast, which looks like a fried egg, uses only the rich yolk of Maho-egg from Tochigi. The savory toast is served with a Porto wine sauce and generous truffles shaved on top.

Crispy Japanese rice waffle filled with chopped ciblet, shallots, boiled egg, and sour cream with lemon. It is a memorable dish with the texture and saltiness of caviar sandwiched between so much of it.