For Christmas 2026 we offer Menu Noël, a dinner served on December 24 and 25 only, and Le Réveillon, a Christmas-week course for lunch and dinner from December 21 to 27.
【December 24 & 25 only】Menu Noël — Christmas dinner・・・¥25,000 (tax and service included)
Open the evening with a glass of champagne, then special starters with black truffle and caviar, and a Wellington-style main of beef fillet sealed in golden pastry. Every dish is prepared with care from ingredients chosen across Japan. Christmas comes only once a year — spend this special night with a dinner the chef has put his whole skill into.
Course
◆Boisson de Bienvenue
・A toast to open the evening’s feast: Veuve Clicquot Rosé Champagne
◆Amuse
・Japanese-style Tajima beef consommé
・Sweet shrimp tartlet
・Black truffle gougère
◆Entrée
・Black wagyu tartare with caviar
・Risotto of porcini and veal sweetbreads
◆Plat de Poisson
・Poêlé of wild winter flounder, champagne sauce and salmon roe
◆Plat de Viande
・Beef fillet Wellington, sauce Périgueux
◆Assiette Dessert
・Chocolate terrine with raspberry
◆Mignardises
・Madeleine
◆Pain
・House-baked bread
◆Café ou Thé
・Coffee or herbal tea
【Lunch, December 21–27 only】Le Réveillon — Christmas-week course・・・¥15,000 (tax included)
A special year-end lunch course of carefully chosen winter flavours, each plate expressing aroma, depth and a beautiful finish. Take your time and enjoy the turn of the season and the character of each ingredient.
Course
◆Amuse
・Pani puri with cured ham
・Winter vegetable velouté
◆Entrée
・Black wagyu and black truffle tartare
・Risotto of porcini and veal sweetbreads
◆Plat de Poisson
・Poêlé of wild winter flounder, champagne sauce
◆Plat de Viande
・Australian beef fillet, steak au poivre
※May be changed to black wagyu sirloin (+¥2,000) or black wagyu fillet (+¥3,500).
◆Assiette Dessert
・Chocolate terrine with raspberry
◆Mignardises
・Madeleine
◆Pain
・House-baked bread
◆Café ou Thé
・Coffee or herbal tea
【Dinner, December 21, 22, 23, 26 & 27 only】Le Réveillon — Christmas-week course・・・¥16,500 (tax and service included)
A special year-end dinner course of carefully chosen winter flavours, each plate expressing aroma, depth and a beautiful finish. Take your time and enjoy the turn of the season and the character of each ingredient.
Course
◆Amuse
・Pani puri with cured ham
・Winter vegetable velouté
◆Entrée
・Black wagyu and black truffle tartare
・Risotto of porcini and veal sweetbreads
◆Plat de Poisson
・Poêlé of wild winter flounder, champagne sauce
◆Plat de Viande
・Australian beef fillet, steak au poivre
※May be changed to black wagyu sirloin (+¥2,000) or black wagyu fillet (+¥3,500).
◆Assiette Dessert
・Chocolate terrine with raspberry
◆Mignardises
・Madeleine
◆Pain
・House-baked bread
◆Café ou Thé
・Coffee or herbal tea
Notes
From December 21 to 27, the Saveur, Plaisir and Signature anniversary courses are not available for booking.
The menu may change depending on the availability of ingredients.
Changes to the number of guests or cancellations on the day are charged at 100%. Please be sure to contact the restaurant.
Photos are for illustration only.