SEZANNE

Mignardises, Double Espresso

Marinated Ikura with Cucumbers and Horseradish

Fugu from Yamaguchi Prefecture, Cooked on the Bone with “Fugu Shirako” and Roasted Kagani Sauce

Koshihikari Rice and White Miso Sourdough with Brittany Butter

Piedmont Hazelnut Soufflé with Fig Jam Ice-Cream

Marinated Ikura with Cucumbers and Horseradish

Jelly Fish “Niçoise” with Olives and Anchovies

Meyer Lemon from Kochi with Lemon Thyme

Ankimo with Sauternes Consommé and Foie Gras Fat

Jelly Fish “Niçoise” with Olives and Anchovies

上海大閘蟹及白松露

Henri Giraud Ratafia Champenois Solera 1990-2016

Ariakeyama Farm’s Bizen Shamo Poached in Yellow Wine

Kasugodai with Bafun Sea Urchin and Mitsuba

Champagne Pairing

Megumi Gamo from Aichi - Duck Soup with Spätzle Pasta

Ariakeyama Farm’s Bizen Shamo Poached in Yellow Wine

Soft Shell Turtle from Hiroshima with “Fines Herbes”

Champagne Pairing