Echo

Amuse

Cauliflower mousse, caviar, Kasumi crab, consommé

A chef's specialty featuring brand-name crab from Hyogo Prefecture, Italian caviar, and cauliflower mousse topped with consommé jelly.

Pate en crout

Tarte de pâté en croûte

A tart-shaped pâté en croûte made with several kinds of meat, including foie gras, duck, and pork.

Poisson

Sweetfish, saffron broth

Crispy grilled tilefish is combined with a broth made from the bones of the tilefish and a saffron soup.

Vol-an-vent

Lobster, Scallops, Val-au-Vin

A pie dish featuring lobster and scallop mousse.

Risotto

Ezo abalone and moonlight lily bulb risotto

A risotto made with tenderly cooked abalone and sweet lily bulbs, which are only available in winter.

Plat principal

Japanese Black Wagyu Beef with Charcoal-Grilled Truffles

Wagyu beef is slowly cooked over charcoal to a tender finish and served with a truffle sauce.

Dessert

Strawberry, Pistachio, Champagne

Strawberry, pistachio, and champagne jelly dessert from the shop

*If you have any allergies or dislikes regarding ingredients, please feel free to let us know, as we can make changes.

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Table seating is prioritized for customers with children and groups.

Even if you have specified a seat, you may be seated at the counter.

If you have difficulty walking, are pregnant, or would like to request a table seat, please let us know in the comments section or by phone.

■We will be closed on the 22nd.

■Only the Christmas course will be available on the 24th and 25th.