Spring Dinner Course

Spring Specialty　¥32,000

*Reservation required by the day before

Marinated sweet shrimp with Osetra caviar

Pâté en croûte forestière

Semi-cooked scallops, printanière style

New onion velouté with Spanish prosciutto

Poached lobster, white asparagus, saffron beurre

Granité

Wagyu beef fillet wrapped in the rich aroma of truffle and morel mushrooms

Fromage

Strawberry and griotte cherry compote with chocolate orange composition

Coffee or tea with mignardises

Period: March 1, 2026 (Sunday) – June 8, 2026 (Monday)
Reserve Here