The delicious red sea bream is carefully seasoned with kombucha tea, and the more you chew it, the more you can taste the pleasant kombu broth. It is made into a salad with colorful tomatoes, radishes, broccoli and other vegetables scattered around, and chewy "mochi barley" is added to add texture. The flavor of the kombucha is further enhanced by the sauce based on white dashi.

Chef's recommended soup will be served.

This chicken version of "Veal Orloff", a classic dish known as one of the great French dishes, is served in a gratin style with layers of truffles, known for their mellow aroma, and a rich white sauce called béchamel. You can enjoy different flavors with two different sauces: burdock puree and an almond vinaigrette with a hint of Maple syrup.

We want you to enjoy a dessert that combines Japanese and Western flavors, so we will finish the course with a dessert that combines Japanese "azuki beans" and Western "cassis". This elegant tart creates an exquisite balance between the gentle sweetness of azuki beans and the refreshing acidity of cassis. We add a matcha sauce with a moderate bitterness as an accent, allowing you to enjoy the different flavors of the tart.