Steak & Wine ChevalRouge

Using duck foie gras from France, this steamed egg custard incorporates Japanese vegetables of burdock root, green onion, and mitsuba parsley. It is a dish that blends Japanese and Western flavors, finished with starchy sauce and consommé.

It is put on an iron plate in a raw state. The head is served with red miso broth, and the tail part is seasoned with sauce with carefully selected seasonal vegetables in front of the guests. The shells of the shrimp are grilled to bring out the aroma along with the butter.

It is a brand-name Wagyu steak grilled with the oil that comes out when grilling garlic chips. Regardless of the specific place of origin, high-quality fat meat is carefully selected. It is flambéed with brandy at the end. You can choose your favorite meat from fillet and sirloin.