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Open Weekly

Tuesday - Saturday 

Lunch: 12 PM - 2 PM 
Dinner: 6:30 PM - 9:30 PM 

EXPERIENCE

$288

Wine Pairing $188

Menu Available for Lunch and Dinner

Scallop from Hokkaido, Salad of Myoga and Mitzuna Emulsion

Tartlet of Ankimo, Fragrant Dashi Jelly, Katsuobushi Cream and Salted Radish

Pumpkin Beignet, Jamon from Cinqo Jotas and Smoked Eel

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MENU

LUNCH
$148

 

Wine Pairing $98

Menu Available Only for Lunch

(Wednesday - Saturday)



Parker House Roll with Shio Kombu Butter

 

Ankimo glazed in Ponzu with Katsuobushi Cream and Salted Radish

 

Smoked Eel Rillette with Green Apple and Watercress

 

Spring Pea Tartlet with Smoked Creme Crue and Marinated Ikura

 

36 Month Aged Comte Cheese Cornet 

 

Le Jardin De Rabelais Tomato with Smoked Hamachi and Shiso

 

Samegarei from Hokkaido with Young Leeks and Sauce "Vin Jaune"

OR

Roasted Venison with Sand Carrot, Ramson and Wild Asparagus

 

85% Abinao Chocolate with Espresso Cremeux and Iranian Pistachio Soufflé

 

Mignardises

INSPIRATION
$238

 

Wine Pairing $168

Menu Available for Lunch and Dinner


 

Parker House Roll with Shio Kombu Butter

 

Ankimo glazed in Ponzu with Katsuobushi Cream and Salted Radish

Smoked Eel Rillette with Green Apple and Watercress

 

Spring Pea Tartlet with Smoked Creme Crue and Marinated Ikura

36 Month Aged Comte Cheese Cornet

 

Le Jardin De Rabelais Tomato with Smoked Hamachi and Shiso

 

Samegarei from Hokkaido with Young Leeks and Sauce "Vin Jaune"

Roasted Pigeon from Plounéour-Ménez with Sand Carrot, Ramson and and Wild Asparagus

 

85% Abinao Chocolate with Espresso Cremeux and Iranian Pistachio Soufflé

 

Mignardises

EXPERIENCE

$288

 

Wine Pairing $198

Menu Available for Lunch and Dinner


 

Parker House Roll with Shio Kombu Butter

 

Ankimo glazed in Ponzu with Katsuobushi Cream and Salted Radish

Smoked Eel Rillette with Green Apple and Watercress

 

Spring Pea Tartlet with Smoked Creme Crue and Marinated Ikura

36 Month Aged Comte Cheese Cornet

Le Jardin De Rabelais Tomato with Smoked Hamachi and Shiso

 

Morel Farci with Veal sweetbread and Loire Valley White Asparagus 

Samegarei from Hokkaido with Young Leeks and Sauce "Vin Jaune"

Roasted Pigeon from Plounéour-Ménez with Sand Carrot, Ramson and and Wild Asparagus

Miyazaki Mango with Tarragon Marshmallow and Ginger Granita

 

85% Abinao Chocolate with Espresso Cremeux and Iranian Pistachio Soufflé
 

Mignardises

Menu and prices could be adjusted without notice due to the availability and seasonality of ingredients.

All prices are subject to service charge and prevailing government taxes.

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