・Shrimp shuttlecock
・Matsuba black beans
・Yellowtail wrapped in fukusa sauce
・Pickled turnip with persimmon and egg yolk in vinegar sauce
・Herring roe and crab salad
・Smoked salmon wrapped in cream cheese with mandarin orange flavor
・Pate de campagne with apple confiture

We have prepared a hot appetizer focusing on Japanese and Western onions. The flan is two-layered, with the first layer being poireaux (western leeks) carefully sauteed in butter, and the auspicious clams, which represent the wish for a good relationship and marital harmony, are combined with white abalone mushrooms to create a sweet and fragrant flan. The second layer is layered with a sauce made from sweet and flavorful Kujo leeks, shellfish stock, and burnt butter, and is garnished with scallops that are fragrant on the outside and fluffy inside.

The plump sea bream is simply steamed to bring out its flavor. The sauce is based on dry vermouth and fumé de poisson, which have a dry yet refreshing taste, with a hint of red miso as a secret ingredient. Please enjoy the marriage of Japanese and Western sauces. The lily root garnish represents "prosperity of descendants," and adding this puree enhances the depth and mellowness of the sauce.

The main dish is a consommé soup made with domestic beef tenderloin, which boasts a light, elegant taste and tenderness. The beef tenderloin is slowly cooked at a low temperature to retain the tenderness and umami. The soup is garnished with "kintoki carrots," known for their auspicious red color, as well as burdock, rape blossoms, and Chinese cabbage, which are eaten in hopes of longevity, to add color to the soup. Sliced truffles, known for their mellow fragrance, are used to accentuate the flavor.

The main dessert of the New Year's course is a tea-cloth style crepe with a slightly sweet taste, wrapped around matcha mousse and red bean paste. It is accented with chestnuts and shiratama with gold leaf and a refreshing yuzu citrus for an elegant and fragrant dish. Please enjoy it with vanilla-scented anglaise sauce.

The New Year course will conclude with some comforting, small sweets, such as a sesame-flavored sable and a chocolate truffle rich with the aroma of kinako.