Marconsorts +plus

The bite-sized Amuse Bouche served at the beginning of the course is a treat for both the eyes and the palate. The chef, good at detailed work, is confident that the ingredients' natural flavors are fully brought out. Together with an aperitif, it builds up anticipation for the course.

Among the fillet cuts of Black Wagyu, the thickest and highest-quality center part, Chateaubriand, is slowly and carefully cooked over time. Serve with a rich sauce based on fon de veau, which takes two days to make.

The peach compote with vanilla ice cream served with framboise sauce.  Yogurt is used to lighten the texture so that it does not become too heavy as a dessert to end the meal.

The "amuse bouche" served at the beginning of the course is a treat for both the tongue and the eyes. It is a confident creation made by a chef skilled in detailed work, making the most of the natural flavors of the ingredients. Together with an aperitif, it builds up anticipation for the course.

Chateaubriand, the thickest and highest quality part of the fillet of Japanese black beef, is slowly cooked over a long period of time. Enjoy it with a rich sauce based on fond de veau, which takes two days to make.

"Peche Melba" is a combination of vanilla ice cream, peach compote and raspberry sauce. To avoid it being too heavy as a dessert to end a meal, we used yogurt to give it a light texture.