Niku Sakana Sai Murakami (Susukino｜Món Pháp)

◆A special course to express our gratitude for our 1st anniversary◆ Chef's choice of meat, fish, and vegetables [April only - Welcome Champagne]

15,000 JPY per person (Tax included)

Welcome Champagne [Moët & Chandon] *Other beverages are also available.

[A special omakase (chef's choice) course featuring meat, fish, and vegetables to express our gratitude for our 1st anniversary]

Welcome Champagne [Moët & Chandon]

Live Botan Shrimp, Drunk

Caciocavallo cheese, sea urchin, seaweed

Oven-roasted new onions with dried shrimp butter

Extra-thick asparagus from Hokkaido, marinated sweetfish in soy sauce with egg yolk, and olive-fed pork bacon.

Freshly baked focaccia

Pan-seared seasonal fish, Grenove style

Palate cleanser: Butterbur sprout sherbet

Ezo deer loin, grilled eel, with foie gras sauce.

Baked risotto with watercress and steamed abalone

Free-range egg crème brûlée with seasonal fruits

Tea and small sweets after the meal

[May] Chef's Choice Meat, Fish, and Vegetable Course

15,000 JPY per person (Tax included)

We offer seasonal ingredients cooked in the most optimal way, in a full course meal that incorporates an abundance of meat, fish, and vegetables.

A full course meal featuring an abundance of meat, fish, and vegetables, prepared using the most suitable cooking methods for the ingredients best suited to this day and season.

Chef's choice course featuring meat, fish, and vegetables

[May Menu]

Hokkaido-grown white asparagus, Toyama-grown white shrimp, karasumi (cured mullet roe).

Provençal-style scallops in the shell from Notsuke

Tokachi Wagyu beef tataki and Senshu water eggplant salad

Freshly baked focaccia

Wild cherry snapper and clam acqua pazza

Palate cleanser: Roasted green tea sherbet

Roasted Kyoto duck from Kyotango town with orange sauce

Ezo deer ragout paccheri

Loquat compote

Smooth Salted Caramel Pudding

Tea and small sweets after the meal

*Ingredients and menu items may change depending on availability.

Meat, fish, and vegetable teppanyaki course [Wagyu sirloin]

12,000 JPY per person (Tax included)

A full course meal featuring Kuroge Wagyu steak, mainly from Hokkaido, cooked on a hot plate right in front of you.

Meat, fish, and vegetable teppanyaki course [Wagyu sirloin]

[May Menu]

Hokkaido-grown white asparagus, Toyama white shrimp, karasumi (cured mullet roe).

Tokachi Wagyu beef tataki and Senshu water eggplant salad

Mushroom and anchovy French toast

Palate cleanser: Roasted green tea sherbet

Three kinds of seasonal grilled vegetables with garlic chips

Tokachi Wagyu Sirloin Steak 100g
(Add 50g for +2200 yen)

Grilled garlic fried rice or French curry

Red miso soup with clams from Kujukuri, and pickles.

Loquat compote

Smooth Salted Caramel Pudding

Tea and small sweets after the meal

*Ingredients and menu items may change depending on availability.

Meat, fish, and vegetable teppanyaki course [Premium Wagyu beef fillet]

14,000 JPY per person (Tax included)

A full course meal featuring Kuroge Wagyu steak, mainly from Hokkaido, cooked on a hot plate right in front of you.

Meat, fish, and vegetable teppanyaki course [Wagyu beef fillet]

[May Menu]

Hokkaido-grown white asparagus, Toyama-grown white shrimp, karasumi (cured mullet roe).

Tokachi Wagyu beef tataki and Senshu water eggplant salad

Mushroom and anchovy French toast

Palate cleanser: Roasted green tea sherbet

Three kinds of seasonal grilled vegetables with garlic chips

Shiraoi Wagyu Beef Fillet Steak 100g
(Add 50g for +3300 yen)

Grilled garlic fried rice or French curry

Red miso soup with clams from Kujukuri, and pickles.

Loquat compote

Smooth Salted Caramel Pudding

Tea and small sweets after the meal

*Ingredients and menu items may change depending on availability.

Meat, fish, and vegetable teppanyaki course [Selected Chateaubriand]

16,500 JPY per person (Tax included)

The main course is a full meal featuring Kuroge Wagyu beef steak, primarily from Hokkaido, grilled on a teppanyaki grill right in front of you.

Meat, fish, and vegetable teppanyaki course [Chateaubriand]

[May Menu]

Hokkaido-grown white asparagus, Toyama-grown white shrimp, karasumi (cured mullet roe).

Tokachi Wagyu beef tataki and Senshu water eggplant salad

Mushroom and anchovy French toast

Palate cleanser: Roasted green tea sherbet

Three kinds of seasonal grilled vegetables with garlic chips

Shiraoi beef Chateaubriand 100g
(50g increase + 4400 yen)

Grilled garlic fried rice or French curry

Red miso soup with clams from Kujukuri, and pickles.

Loquat compote

Smooth Salted Caramel Pudding

Tea and small sweets after the meal

*Ingredients and menu items may change depending on availability.