A five-course meal featuring an abundance of seasonal ingredients.You can enjoy your meal in the following order: appetizer, pasta or risotto, fish dish, meat dish, and dessert. As an example of a typical menu for one day, we start with a sea bream carpaccio with herb flavoring as an appetizer.Next, we have pasta featuring Sardinian squid ink and broad bean spaghetti “Aglio e Olio” with a hint of yuzu citrus, followed by seafood dishes of Spanish mackerel and clams from Kujukuri Beach, Chiba, served in an acqua pazza sauce.For the main course, we will serve Wagyu beef roast with seasonal vegetables and Bordelaise sauce.Finally, for dessert, you can enjoy coconut-flavored blancmange and tropical fruit macédoine.

This is a set menu that allows you to fully enjoy Chef Takehige's unique worldview.The menu consists of one appetizer, one pasta or risotto, one fish dish, one meat dish, and one dessert, and guests can enjoy dishes made with seasonal and carefully selected ingredients. As an example of a typical day's menu, we start with an appetizer of seared egg meunière finished with butter sauce, followed by pasta dishes of Okinawan Agu pork salsiccia and maitake mushroom spaghetti.For the seafood course, we serve an assortment of fresh fish sourced from Toyosu Market with a saffron sauce, and for the main course, we offer roast Japanese Black beef with seasonal vegetables and a madere sauce.For dessert, peach dégorgement is paired with V.S.O.P. cognac and citrus jelly, creating a dish that captures the chef's vision throughout to the very end.

A luxurious, chef's choice multi-course menu featuring seasonal ingredients, including Miyazaki Caviar 1983, black truffle, white truffle, lobster, foie gras, and the finest Japanese Black Beef.The menu consists of two appetizers, one pasta or risotto, one fish dish, one meat dish, and one dessert, showcasing the best of each ingredient. As an example of a typical menu for the day, the appetizer features sweet shrimp tartare served with cauliflower mousse and Miyazaki Caviar 1983, elegantly complemented by a crustacean consommé gelée and the aroma of bergamot.The cabbage-wrapped duck foie gras is served with a sauce poireau, while the pasta is accompanied by a risotto featuring white Alba truffles and Shimodaita leeks.For the seafood course, we offer a red sea bream vapore, finished with a shrimp and potato confit and a yuzu-infused Champagne sauce. For the main course, we present a Matsusaka beef fillet poêlée, accompanied by French black truffle-infused gratin dauphinois and a Périgord sauce.For dessert, we offer terrine made with Valrhona chocolate, accompanied by crème chantilly made with the finest vanilla, and we finish with V.S.O.P. cognac and black truffle aromas.