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Tosa Akaushi Beef, the rare Wagyu beef, is used. Tosa akaushi has strong lean meat, allowing you to enjoy the flavor of the meat fully. The meat is served with a sauce that is a fusion of Japanese and Western flavors. The rich flavor will spread in your mouth.

The tomato consommé slow-cooked over an entire day, enhances the soba's delicate flavor. The mini tomatoes on the side are baked in the oven for two days, concentrating their flavor. This dish combines the best of French and Japanese cuisine.

The chef has created this dish by trial and error to bring out the best flavor of corn. The sweet, rich corn fondant perfectly matches the salty prosciutto mousse, and the foie gras adds richness to the dish.

Charge applies only for private rooms: 5,500 yen per table

They use Tosa Akagyu beef, a rare type of Wagyu beef. Tosa Akagyu beef has a strong red meat, allowing you to fully enjoy the flavor of the meat. The meat is paired with a sauce that combines Japanese and Western styles. The rich flavor spreads in your mouth.

The tomato consommé, which is simmered for an entire day, brings out the deliciousness of the soba. The cherry tomatoes that come with it are baked in the oven for two days to concentrate the flavor. This dish is a fusion of French and Japanese cuisine.

This dish was created by the chef through trial and error in order to bring out the best in the corn. The sweet and rich corn fondant goes perfectly with the salty prosciutto mousse, and the foie gras adds richness.

You may be able to order some of the day's course dishes a la carte. Please inquire at the store for details. (From 2,000 yen)