Our menu, curated under the supervision of Chef Ryuta Iizuka, is crafted around the concept of “The Finest Gastronomy from Osaka.” Each dish is delicately prepared to highlight the natural flavors of the finest ingredients, offering an exquisite dining experience of refined beauty and subtlety.

A seven-course menu. Embark on a culinary journey crafted under the supervision of Chef Ryuta Iizuka. Showcasing his exceptional techniques, each dish brings out the fullest expression of seasonal ingredients. Fine seafood accented with seasonal touches, premium Japanese beef grilled to perfection on the teppan, and a risotto that captures the essence of the season come together in a harmonious dining experience.

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 vegetables and seafood are delicately prepared on the teppan to reveal the natural flavors of each ingredient, while premium Japanese wagyu is paired with the finest seasonal vegetables. This blissful course celebrates the harmony of Japan’s finest seasonal ingredients, elevated through the exceptional artistry of Chef Ryuta Iizuka, a distinguished talent in the French culinary world.

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.

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

Our Menu

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