Dinner

Crème de petit pois au crabe et caviar

Snow crab and caviar with a cream of sweet peas

Coupe de homard et bulot, légumes de printemps, coulis de fraise

Lobster and whelk with seasonal vegetables, strawberry coulis

Asperges blanches vapeur, sauce mousseline, réduction d'orange

Steamed French white asparagus, mousseline sauce with orange essence

* Subject to change based on white asparagus availability.

Daurade "Sakura" poêlée, beurre blanc léger, concassé de tomate

Pan-seared Sakura sea bream, light beurre blanc sauce, tomato concassé

* Fish variety and preparation may vary based on availability.

Carré d'agneau rôti, sauce au thym

Roasted rack of lamb with thyme jus

* For beef (fillet steak, supplement ¥3,500) or other mains, please inquire at reservation (by the day before).