[March] Gourmand course

16000 yen(Tax included)

You can enjoy a supreme dinner that fully combines Tohoku ingredients with the best of French cuisine.※The photograph is an image.

[March Menu]

Today's Amuse Bouche

Marinated wild sea bream and snow urui, mimosa style

Selected caviar and blinis

Pan-fried Watari cutlassfish with rapeseed flower sauce and Aizu white asparagus

Dekopon Granita

Pan-fried Sendai beef loin with seasonal vegetables and black truffle sauce

Grand Marnier soufflé

Red fruit mousse soup with vanilla ice cream

Bread

coffee

Small confectionery

Available days for reservation: Monday to Sunday, holidays, days before holidays

2025/02/27 update