Assorted appetizer
Smoked Spanish mackerel and Homemade mozzarella cheese sandwiched with Karasumi
Fritters of Truffle-scented Japanese yam with pecorino cheese and domestic lemon
Grilled seasonal vegetables in Shibazuke pickles bagna cauda

Young sweetfish from Shiga, Couscous and summer vegetable salad and Mascarpone cheese with seaweed flavor

Sardine and fennel aglio e olio Sicilian style

Sustainable Wagyu "Jyuku" lamp form Shimane with Tonnato sauce

Savarin made with Uji green tea and Kawachi-bankan citrus and Mascarpone gelato

Petit fours, Coffee

Assorted appetizer
Smoked Spanish mackerel and Homemade mozzarella cheese sandwiched with Karasumi
Fritters of Truffle-scented Japanese yam with pecorino cheese and domestic lemon
Grilled seasonal vegetables in Shibazuke pickles bagna cauda

Young sweetfish from Shiga, Couscous and summer vegetable salad and Mascarpone cheese with seaweed flavor

Sardine and fennel aglio e olio Sicilian style

Mousse of Hamo conger and scallops in Acqua pazza Crushed Kamo eggplant with rosemary accent

Sustainable Wagyu "Jyuku" lamp form Shimane with Tonnato sauce

Yamagata Prefecture-grown Satonishiki cherry sorbet and Chamomile jelly

Savarin made with Uji green tea and Kawachi-bankan citrus and Mascarpone gelato

Petit fours, Coffee