Chef’s special seasonal menu “Aya”

  • Amuse-bouche
  • Eggplant“Kamonasu”
    mousse with caviar and boiled prawn
  • Sautéed abalone, “Awabidake”
    and giroll mushroom
    served with béarnaise sauce
  • Foie gras flan with mushroom flavored
    madere wine sauce
  • Fruits tomato soup and its sorbet
  • Langoustine covered with sole topped with truffle
    in champagne sauce served with summer vegetables,
    pumpkin, zucchini and “Manganji” pepper
  • Watermelon granite
  • Special Japanese beef fillet grilled with green pepper
    served with fondante potato, carrot glace, stewed eggplant,
    sautéed “Shiitake” mushroom, green asparagus and “Togan” stuffed with corn
  • An assortment of French cheese or
    Japanese rice dish“Ochazuke”
  • Red wine flavored fig comport
    and black sesame ice cream
  • Mignardise
    and
    Coffee

18,900yen
(Tax included)