Mon Plaisir

The course to enjoy texture of main materials
and its exquisite harmony.
Please choose your favorite Four dishes and One dessert from Our Menu Selection.


-Amuse-Bouche-

- Appetizer -

White Asparagus Variation (Soup, Bavarian Cream, Espuma) with Shrimp Carpaccio

Chilled Foie Gras Variation
(Ice Cream, Terrine, Flan, Macaron)

Organic Vegetables Variation (Terrine, Soup, Ice Cream, Chilled Bagna Cauda)

Terrine of Marinated Tuna and Cabbage, Cauliflower Purée with Olive & Mustard Sauce

Chilled Turnip Soup with Zuwai Crab Consommé Jelly

Chilled Steamed Abalone, Sea Urchin and Seaweed "Iwanori" Jelly

Lobster Carpaccio and Sea Urchin Barbarian Cream with Lobster Espuma (+1,500yen)

Pan-Fried Foie Gras and Scallop with Mango Purée
& Red-wine Sauce

Roasted Abalone in Rock Salt Shell and Seaweed "Iwanori" Risotto with Seaweed Cream Sauce (+1,500yen)

- Main -
John Dory Wrapped in Kadaif, Zucchini Flower stuffed with Fish Ragout with Paprika & Lobster Cream Sauce

Deep Fried "Amadai" with Crispy Scales, Blue Mussel and "Kitaakari "Potato Soup

Pan-Fried Flounder and Oyster Fritter with Clam Flavored Brown Butter Sauce

Surf Clam, Sea Urchin and Seasonal Fish Crépinette with Beurre Blanc Sauce

Roasted Lamb Chop with Madeira & Truffles Sauce

Roasted "Charolais" Veal Fillet and Potato Pancake with Marsala & Cassis Sauce

Sakura-Scented Roasted "Burgaud" Challans Duck Breast with Raspberry & Vinegar Sauce

Roasted Prime Japanese Beef Steak and Sautéed Seasonal Vegetables with Onion-Cabernet Sauce


- Pre Dessert -


- Dessert -
Sesame Blanc Mange and "Warabimochi" Jelly-Starch with Sweet Toasted Soy Bean Sauce

Mixed Fruit Tart and Chamomile-Scented Yogurt Sorbet

Hortensia style "Short Cake" and Strawberry Sorbet

"Le Mont-Blanc" Chestnut, Chocolate, Caramel and Meringue Ice Cream

Mascarpone Mousse and Coffee Granite
with -196 ºc Espresso Ice Powder

Cheese Selection


- Cafe or Tea -

Menu Gourmand

The course to enjoy "diversity" using various parts of materials in each suitable way.


-Amuse-Bouche-


-1st Appetizer-
Crab Parfait with Paprika Mouse,
Broccolini and Crab Consommé Jelly


-2nd Appetizer-
Ravioli of Lobster and Sweetbread
with Tomato & Lobster Cream Sauce


-Today's Fish Dish-
Braised "Kinmedai" and Surf Clam Flavored
with Tomato, Caper and Olive


-Refreshment-
Organic Vegetables, Iced Bamboo Shoot Powder
with Crab Butter & Anchovy Cream


-Meat Dish-
Pigeon Breast, Mushrooms and Foie Gras Wrapped in Spinach, Leg Confit with Cacao Scented Liver Sauce


-Pre Dessert-
Ginger Ice Cream and Rosemary Powder
with Citrus Cream


-Dessert-
Strawberry Short Cake, Pistachio
and -196 ºc Iced Powder


-Café or Tea-


-Petit Four-