Japanese Fusion
フレンチシェフ・加納良一がフランス料理の風味を和食にアレンジして創作した和食フュージョン。
見た目も鮮やかで本格的な和食とは一味違った斬新な料理に仕上げています。
和と洋の絶妙なコラボレーションをお楽しみください。
前菜は冷菜と温菜でそれぞれ3品を厳選。メインは3品の中からお好きな1品をセレクトいただけます。
デザートも含め4コースでお召し上がりください。
和食に合う日本酒とワインも厳選。料理に合わせてお楽しみください。
見た目も鮮やかで本格的な和食とは一味違った斬新な料理に仕上げています。
和と洋の絶妙なコラボレーションをお楽しみください。
前菜は冷菜と温菜でそれぞれ3品を厳選。メインは3品の中からお好きな1品をセレクトいただけます。
デザートも含め4コースでお召し上がりください。
和食に合う日本酒とワインも厳選。料理に合わせてお楽しみください。
Cold Appetizer 3 items
"KAMO JIBUNI" Stewed duck breast and deep fried Eggplant in DASHI sauce
Foie Gras & UNAGI, Mango Sandwich
"TUNA TATAKI" Seared Tuna with Ratatouille, Green Herb Sauce, Crashed Egg, Curry Oil
Cold Appetizer 3 items
"KAMO JIBUNI" Stewed duck breast and deep fried Eggplant in DASHI sauce
Foie Gras & UNAGI, Mango Sandwich
"TUNA TATAKI" Seared Tuna with Ratatouille, Green Herb Sauce, Crashed Egg, Curry Oil
Cold Appetizer
"KAMO JIBUNI" Stewed duck breast and deep fried Eggplant in DASHI sauce
Thinly sliced duck breast is immersed in DASHI to infuse its flavor then served with a puree of this DASHI and deepfried eggplant in this cold appetizerCold Appetizer
"KAMO JIBUNI" Stewed duck breast and deep fried Eggplant in DASHI sauce
Thinly sliced duck breast is immersed in DASHI to infuse its flavor then served with a puree of this DASHI and deepfried eggplant in this cold appetizer
Cold Appetizer
Foie Gras & UNAGI, Mango Sandwich
French foie gras, eel, and fresh mango sandwiched between fried NORI seaweed. Relish the rich flavors and the exquisite harmony of the ingredients.Cold Appetizer
Foie Gras & UNAGI, Mango Sandwich
French foie gras, eel, and fresh mango sandwiched between fried NORI seaweed. Relish the rich flavors and the exquisite harmony of the ingredients.
Cold Appetizer
"TUNA TATAKI" Seared Tuna with Ratatouille, Green Herb Sauce, Crashed Egg, Curry Oil
Lightly seared lean tuna from the Indian Ocean, served with chilled ratatouille, herb sauce, crashed soft boiled egg, and a touch of curry oil for aroma.Cold Appetizer
"TUNA TATAKI" Seared Tuna with Ratatouille, Green Herb Sauce, Crashed Egg, Curry Oil
Lightly seared lean tuna from the Indian Ocean, served with chilled ratatouille, herb sauce, crashed soft boiled egg, and a touch of curry oil for aroma.
Hot Appetizer 3 items
"YAKITORI" Light Smoked Chicken Leg & Spring Onion, Ravigote Sauce, Parmesan Cheese
"DAIKON ODEN" Stewed DAIKON with DASHI in Mushroom Sauce
"CHAWANMUSHI" Steamed Custard Egg, DASHI Flavor
Hot Appetizer 3 items
"YAKITORI" Light Smoked Chicken Leg & Spring Onion, Ravigote Sauce, Parmesan Cheese
"DAIKON ODEN" Stewed DAIKON with DASHI in Mushroom Sauce
"CHAWANMUSHI" Steamed Custard Egg, DASHI Flavor
Hot Appetizer
"YAKITORI" Light Smoked Chicken Leg & Spring Onion, Ravigote Sauce, Parmesan Cheese
Western style YAKITORI using freshly prepared, smoked chicken leg. Enjoy with spiced ravigote sauce and parmesan cheese.Hot Appetizer
"YAKITORI" Light Smoked Chicken Leg & Spring Onion, Ravigote Sauce, Parmesan Cheese
Western style YAKITORI using freshly prepared, smoked chicken leg. Enjoy with spiced ravigote sauce and parmesan cheese.
Hot Appetizer
"DAIKON ODEN" Stewed DAIKON with DASHI in Mushroom Sauce
DAIKON stewed in DASHI until full in flavor, then covered with fragrant mushroom sauce. An ultimate "east meets west" fusion of Japanese traditional ODEN and a sauce from the west.Enjoy while still warm.
Hot Appetizer
"DAIKON ODEN" Stewed DAIKON with DASHI in Mushroom Sauce
DAIKON stewed in DASHI until full in flavor, then covered with fragrant mushroom sauce. An ultimate "east meets west" fusion of Japanese traditional ODEN and a sauce from the west.Enjoy while still warm.
Hot Appetizer
"CHAWANMUSHI" Steamed Custard Egg, DASHI Flavor
CHAWAN-MUSHI, a DASHI broth flavored savory egg custard full of ingredients - shrimp, mushrooms, chicken leg, and more.This steamed egg dish is cooked very delicately with perfect heat control to savor the ingredients' flavor, aroma, and texture.
Please enjoy both the taste and texture of every ingredients.
Hot Appetizer
"CHAWANMUSHI" Steamed Custard Egg, DASHI Flavor
CHAWAN-MUSHI, a DASHI broth flavored savory egg custard full of ingredients - shrimp, mushrooms, chicken leg, and more.This steamed egg dish is cooked very delicately with perfect heat control to savor the ingredients' flavor, aroma, and texture.
Please enjoy both the taste and texture of every ingredients.
Main Dish A
KAISEN CHIRASHIZUSHI
with MISO Soup
CHIRASHIZUSHI with hand selected seafood, DASHI omelet from freshly picked eggs, and Japanese rice.Not only is it beautiful, the combination of vinegared sushi rice and the ingredients is simply perfection. Enjoy with the hot miso soup.
Main Dish A
KAISEN CHIRASHIZUSHI
with MISO Soup
CHIRASHIZUSHI with hand selected seafood, DASHI omelet from freshly picked eggs, and Japanese rice.Not only is it beautiful, the combination of vinegared sushi rice and the ingredients is simply perfection. Enjoy with the hot miso soup.
Main Dish B
Cod Fish SAIKYO YAKI
with YAKI ONIGIRI
Oven baked savory GINDARA cod fish with SAIKYO miso, finished with a soup of fresh
clams from the Serangan market and a touch of YUZU citrus.Taste the piquant combination of GINDARA immersed in the soup, accompanied by YAKI ONIGIRI made from grilled Japanese rice.
Main Dish B
Cod Fish SAIKYO YAKI
with YAKI ONIGIRI
Oven baked savory GINDARA cod fish with SAIKYO miso, finished with a soup of fresh
clams from the Serangan market and a touch of YUZU citrus.Taste the piquant combination of GINDARA immersed in the soup, accompanied by YAKI ONIGIRI made from grilled Japanese rice.
Main Dish C
Australian Wagyu Beef Striploin KOBUMAKI in Porridge Sauce
"Kombu-jime" or kombu cured Australian wagyu beef cooked sous vide in low temperature, quickly finished by high temperature grilling. Savour with the exquisite NEGI sauce.Main Dish C
Australian Wagyu Beef Striploin KOBUMAKI in Porridge Sauce
"Kombu-jime" or kombu cured Australian wagyu beef cooked sous vide in low temperature, quickly finished by high temperature grilling. Savour with the exquisite NEGI sauce.
Dessert
HOJICHA Blanc Mange
with HOJICHA Ice Cream
Enjoy the rich flavor of HOJICHA, roasted green tea in two kinds of blanc mange and ice cream.
Dessert