From starters through fish, meat and pasta to dessert.
L’été 2026 — Dîner à la carte

Entrée Froide

Cold starters, to begin

Mediterranean marinated olives and house pickles, Kiyomi orange Marinated olives and homemade pickles with a hint of Kiyomi orange	800
Assorted charcuterie Charcuterie Platter	3,600
Hummus with a macédoine of raw vegetables Hummus Dip and Fresh Vegetable Salad	1,000
Marinated Tasmanian salmon with cervelle de canut Marinated Tasmanian Salmon and Cervel de Cagne	2,000
Jamón de Teruel D.O., sliced paper-thin, with mango Spain’s Jamón de Teruel D.O. – Ultra Thin Slices with Mango	3,000
Straw-smoked Tajima beef tartare à la parisienne Straw-Smoked Tajima Beef Tartare à la Parisienne	3,800
Burrata with ripe tomatoes Burrata Cheese with Fully Ripe Heirloom Tomatoes	2,200
Celeriac and apple rémoulade Celery Root and Apple Rapée	1,200
Pâté en croûte Pâté en Croute	2,400
Carpaccio of Hokkaido ezo venison, red wine and balsamic Hokkaido Ezo Venison Carpaccio with Red Wine and Balsamic Sauce	3,000

Entrée Chaud

Warm starters

Beignet of the day’s fish and summer vegetables, grilled corn gribiche Beignets of Fresh Fish and Summer Vegetables with Charred Sweet Corn Gribiche	2,500
Roasted wagyu bone marrow with brioche Oven-Roasted Domestic Wagyu Bone Marrow with Brioche	1,600
Grilled red aubergine, mussels, spiced green curry Red Eggplant Steak with Mussels and Green Curry Épicé	2,200
Summer vegetables étuvée, à la grecque Summer Vegetables Étuvée à la Grecque	2,000
The entremetier’s chilled seasonal potage Seasonal Chilled Potage Soup Recommended by Our Entremetier	1,600

The sea, from the first mouthful

Bouillabaisse in the southern French style, Pernod and orange
Provençal-Style Bouillabaisse with Pernod and Orange Aromas

5,000

The scent of meat, the moment the knife goes in

Tajima beef cheek from Hyogo, braised in red wine Red Wine Braised Tajima Beef Cheek from Hyogo Prefecture	3,400
Rôti of wild Tajima duck from Hyogo, grain risotto, sansho and port sauce Tajima Duck Roti with Cereal Rice Baked Risotto with Prickly Ash and Port Wine Sauce	3,600
Lamb braised with tomato — navarin d’agneau with couscous Braised Lamb with Tomatoes, Navarandagno and Couscous	3,400
Kato pork belly confit, persillade Confit of Kato Pork Belly with Persillade	3,300

Pasta and risotto

Carbonara with black truffle Carbonara with Black Truffle	3,300
Pasta with shiso, whitebait and green chilli Pasta with Shiso, Whitebait, and Green Chili Peppers	2,800
Cuttlefish risotto with squid ink Cuttlefish and Squid Ink Risotto	3,000

To go with a glass of wine

Assorted cheeses Assorted Cheeses	2,500
Three house-baked breads Assorted 3 Kinds of Homemade Bread	1,000
Whipped ricotta (to have with the bread) Ricotta Whip	1,000

Something sweet

Gâteau au fromage Cheesecake	1,100
Tarte au chocolat Chocolate Tart	1,200
Crêpes Suzette Crêpe Suzette	1,100
Setouchi lemon mille-feuille Cetouchi Lemon Mille-Feuille	1,200
House-made gelato of the day Today’s Homemade Gelato	500

A service charge of 10% is added.
A 10% service charge will be added.