R E S T A U R A N T
餐厅

※照片為插圖。

• Amuse
• Seasonal Assorted Appetizers
  ・Gazpacho of GOTENBA cherry tomatoes
  ・Foie gras
  ・Salmon tartar
  ・WAGYU roast beef etc.
• Fresh short pasta with squid ink and tomato sauce,
  topped with blue crab
  Kujo green onion from Kyoto,
  pickled aromatic vegetables and a delight sabayon sauce made with egg yolks.
• Cutlassfish confit served with fresh porcini mushrooms,
  Kinunori seaweed and seared Parmigiano Reggiano risotto.
  A broth made from the fish bones and Kombu is poured tableside.
  Enjoy with a squeeze of sudachi citrus to your liking.
• Roasted Japanese Wagyu-beef with a Marsala wine and sansho pepper sauce,
  served with confit taro and salsa verde,
  tricolor daikon radishes scented with yuzu citrus.
• Roasted Gotemba white fig with red shiso aroma,
  lychee jelly,
  and Koshihikari rice sauce.
  Served with lemon jelly,
  roasted green tea (Hojicha) ice cream,
  yogurt sponge,
  a granité of rose and shiso.
  
• Petits fours, Coffee or Tea

※照片為插圖。

• Amuse
• Seasonal Assorted Appetizers
  ・Gazpacho of GOTENBA cherry tomatoes
  ・Foie gras
  ・Salmon tartar
  ・WAGYU roast beef etc.
• Fresh short pasta with squid ink and tomato sauce,
  topped with blue crab
  Kujo green onion from Kyoto,
  pickled aromatic vegetables and a delight sabayon sauce made with egg yolks.
• Roasted Omi duck with a sweet and tangy sauce infused with twelve aromatic herbs and leatherwood honey,
  served with smoked mash potato,
  roasted maitake mushroom and root vegetables.
• Caramel poire with Western and Japanese pears.
  served with panna cotta,
  pear mousse,
  Wasanbon sugar caramel ice cream,
  fragrant osmanthus jelly,
  espuma of praline,
  orange and cinnamon.
  Finished tableside with a pour Japanese rum.
• Petits fours, Coffee or Tea

※照片為插圖。

• Amuse
• Seasonal Assorted Appetizers
  ・Gazpacho　of GOTEMBA cherry tomatoes
  ・Foie gras
  ・Salmon tartar
  ・WAGYU　roast beef　etc.
• Chef’s Recommended dish
• Cold pasta of Oscietra caviar and sea urchin with creamy sauce
• Cutlassfish confit served with fresh porcini mushrooms,
  Kinunori seaweed and seared Parmigiano Reggiano risotto.
  A broth made from the fish bones and Kombu is poured tableside.
  Enjoy with a squeeze of sudachi citrus to your liking.
• Pan fried Japanese WAGYU beef fillet with foie gras,
  black truffle,
  moscato dusty sauce
• Today’s avant dessert
• Roasted Gotemba white fig with red shiso aroma,
  lychee jelly,
  and Koshihikari rice sauce.
  Served with lemon jelly,
  roasted green tea (Hojicha) ice cream, yogurt sponge,
  a granité of rose and shiso.
• Petits fours,Coffee or Tea

※照片為插圖。

• Seasonal Assorted Appetizers
  ・Gazpacho of GOTENBA cherry tomatoes
  ・Foie gras
  ・Salmon tartar
  ・WAGYU roast beef etc.
• Today’s seasonal pasta
• Roasted Omi duck with a sweet and tangy sauce infused with twelve aromatic herbs and leatherwood honey,
  served with smoked mash potato,
  roasted maitake mushroom and root vegetables.
• Caramel poire with Western and Japanese pears.
  served with panna cotta, pear mousse,
  Wasanbon sugar caramel ice cream,
  fragrant osmanthus jelly,
  espuma of praline,
  orange and cinnamon.
  Finished tableside with a pour Japanese rum.
• Coffee or Tea

※照片為插圖。

• Seasonal Assorted Appetizers
  ・Gazpacho of GOTENBA cherry tomatoes
  ・Foie gras
  ・Salmon tartar
  ・WAGYU roast beef etc.
• Today’s seasonal pasta
• Cutlassfish confit served with fresh porcini mushrooms,
  Kinunori seaweed and seared Parmigiano Reggiano risotto.
  A broth made from the fish bones and Kombu is poured tableside.
  Enjoy with a squeeze of sudachi citrus to your liking.
• Roasted Japanese Wagyu-beef with a Marsala wine and sansho pepper sauce,
  served with confit taro and salsa verde,
  tricolor daikon radishes scented with yuzu citrus.
• Caramel poire with Western and Japanese pears.
  served with panna cotta,
  pear mousse,
  Wasanbon sugar caramel ice cream,
  fragrant osmanthus jelly,
  espuma of praline,
  orange and cinnamon.
  Finished tableside with a pour Japanese rum.
• Coffee or Tea

※照片為插圖。

• Seasonal Assorted Appetizers
  ・Gazpacho of GOTENBA cherry tomatoes
  ・Foie gras
  ・Salmon tartar
  ・WAGYU roast beef etc.
• Today’s seasonal dish
• Cold pasta of Oscietra caviar and sea urchin with creamy sauce
• Cutlassfish confit served with fresh porcini mushrooms,
  Kinunori seaweed and seared Parmigiano Reggiano risotto.
  A broth made from the fish bones and Kombu is poured tableside.
  Enjoy with a squeeze of sudachi citrus to your liking.
• Pan-fried Japanese WAGYU beef fillet with foie gras,
  black truffle,
  moscato dusty sauce
• Roasted Gotemba white fig with red shiso aroma,
  lychee jelly,
  and Koshihikari rice sauce. Served with lemon jelly,
  roasted green tea (Hojicha) ice cream,
  yogurt sponge,
  a granité of rose and shiso.
• Coffee or Tea

【儿童盘】

午餐 ￥２,２７０
晚餐 ￥２,５００

※包括10%的消费税和10%的服务费。
※4人或以上团体必须至少提前3天预订午餐。

• Fried shrimp
  Chicken nugget
  French fries
  Steamed vegetable
  Mini hamburg steak
  Corn soup
• Vanilla Icecream

【儿童课程】

午餐 ￥５,０００
晚餐 ￥５,５００

※包括10%的消费税和10%的服务费。
※4人或以上团体必须至少提前3天预订午餐。

• Salmon Carappcio
• Minestrone soup,Parmesan cheese scent
• Seafood pilaf
• Domestic beef stew and pom frit
• Bread
• Dessert

※照片为插图。

• Homemade fresh cream yogurt with plenty of fresh fruits
• Mixed green salad carrot vinaigrette
• 【Breakfast plate】
  ・Bacon Sausage
  ・Eggs Benedict made with cream cheese
  ・Red cheddar cheese and truffle with potato salad
  ・Seasonal vegetables mixed with home made sause
  ・Hummus
  ・Roasted tomatoes
  ・Camembert cheese
• Focaccia bread and Danish
• Juice
• Cafe

※照片为插图。

• Corn soup
• Short pasta with organic tomatoes and mascarpone
• Vanilla flavored French toast
• Small corn dog
• Teriyaki chicken burger
• Leaf salad and cherry tomatoes
• Yoghurt or milk ice cream
• Favorite drink (orange/apple)