A six-course menu. Enjoy dishes that showcase Chef Ryuta Iizuka’s refined French techniques, honed over many years, through carefully crafted combinations of sauces and ingredients.

WINTER MENU
Available from Monday, December 1, 2025
- Snow Crab, Cauliflower Espuma
- Seasonal Velouté
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Bottarga and Squid Risotto
- Seasonal Fruit
- Mignardises

SPRING MENU
Available from Sunday, March 1, 2026
- Shrimp, Spring Onion Mousse, Scallop Jelly
- Seasonal Velouté
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Kyoto Koshihikari Rice Risotto
- Seasonal Fruit
- Mignardises

A seven-course menu. Embark on a culinary journey crafted by Chef Ryuta Iizuka. Celebrating the season’s finest ingredients, the menu highlights vibrant vegetables at their peak, fresh seafood delicately sautéed, and premium Japanese beef grilled to perfection on the teppan. A seasonal risotto completes the experience, offering a harmonious balance of flavors in every course.

WINTER MENU
Available from Monday, December 1, 2025
- Snow Crab, Cauliflower Espuma
- Wild Sea Bream Carpaccio, Chrysanthemum Greens Coulis, Yuzu Accent
- Sautéed Scallop, Herb Sauce
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Black Truffle Risotto
- Seasonal Fruit
- Mignardises

SPRING MENU
Available from Sunday, March 1, 2026
- Shrimp, Spring Onion Mousse, Scallop Jelly
- Wild Sea Bream Carpaccio, Cherry Blossom Aroma
- Scallop and Shiitake Mushroom Tart, Herb Sauce
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Kyoto Koshihikari Rice Risotto
- Seasonal Fruit
- Mignardises

An eight-course menu. Seasonal treasures from the sea, including black abalone and grouper, are delicately seared on the teppan to reveal their natural flavors, while premium Japanese wagyu is paired with the freshest seasonal vegetables. This blissful course celebrates the harmony of Japan’s finest ingredients, elevated through the exceptional artistry of Chef Ryuta Iizuka, a distinguished talent in the French culinary world.

WINTER MENU
Available from Monday, December 1, 2025
- Snow Crab, Cauliflower Espuma
- Wild Sea Bream Carpaccio, Chrysanthemum Greens Coulis, Yuzu Accent
- Sautéed Pen Shell, Tokushima Shiitake Mushroom, Tart-style
- Grilled Homard à la Plancha, Lotus Root Galette
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Black Truffle Risotto
- Seasonal Fruit
- Mignardises

SPRING MENU
Available from Sunday, March 1, 2026
- Shrimp, Spring Onion Mousse, Scallop Jelly
- Wild Sea Bream Carpaccio, Cherry Blossom Aroma
- Sautéed Surf Clam, Bamboo Shoot, Sansho Pepper Accent
- Grilled Homard à la Plancha, White Asparagus
- Selected Wagyu Beef & Vegetable Étuvée, 2 Types of Sauces
- Kyoto Koshihikari Rice Risotto
- Seasonal Fruit
- Mignardises

An eight-course culinary journey featuring the finest “Kobe Beef,” as its centerpiece, each course celebrates the essence of Japanese craftmanship. Before your eyes, the Kobe Beef sirloin is expertly grilled on the teppan, allowing gentle heat to penetrate slowly to the core.
As the delicate marbling melts, it releases layers of rich umami, resulting in a texture that is both tender and refined. Savor the natural sweetness and depth of flavor that define authentic Kobe Beef, a true expression of culinary artistry.

WINTER MENU
Available from Monday, December 1, 2025
- Snow Crab, Cauliflower Espuma
- Wild Sea Bream Carpaccio, Chrysanthemum Greens Coulis, Yuzu Accent
- Sautéed Pen Shell, Tokushima Shiitake Mushroom, Tart-style
- Grilled Homard à la Plancha, Lotus Root Galette
- Kobe Beef & Vegetable Étuvée, 2 Types of Sauces
- Black Truffle Risotto
- Seasonal Fruit
- Mignardises

SPRING MENU
Available from Sunday, March 1, 2026
- Shrimp, Spring Onion Mousse, Scallop Jelly
- Wild Sea Bream Carpaccio, Cherry Blossom Aroma
- Sautéed Surf Clam, Bamboo Shoot, Sansho Pepper Accent
- Grilled Homard à la Plancha, White Asparagus
- Kobe Beef & Vegetable Étuvée, 2 Types of Sauces
- Kyoto Koshihikari Rice Risotto
- Seasonal Fruit
- Mignardises