Cuisine Franco-Japonaise Matsushima

Customers will be asked to consult with the chef at the time of booking, we tailor the course to suit your wish the best ingredients of the season.

Example 1

Amuse	Kasumi Crab and Apple Salad Caviar and Fromage Blanc
Entrèe	Domestic roasted lobster Carrot sorbet Organic vegetable salad
Poisson	4 hours steamed domestic abalone with a sauce using its liver
Viande	Kobe beef roast with seasonal vegetables
Dessert	Lightly condensed condensed mousse Strawberry compote with crystal Biscuit chocolate pistachio glass Drink Baked sweets

Example 2

Amuse	Yura sea urchin and needle bandit salad
Entrèe	Consume tailored turtle and foie gras Lotus root and turtle garret
Poisson	Squeeze of natural queer Yuzu scent
Viande	Kyoto Nakasei Aged Tajima Beef Roast White Miso and Almond Sauce
Dessert	Fromage Blanc Mousse Strawberry Marinated White Chocolate, Black Pepper Chocolate crepe Orange and glass of rum sauce caramel Drink Baked sweets