COURSE

Course Content
■First Fun

■Amuse

■Appetizers

■Pasta dishes

Fresh Fish Cuisine

■Meat Dishes

■Preservations
　
■Dessert of the day

■Petitifour

Coffee, tea or herbal tea

■Mineral water


The menu is subject to change depending on the season and availability. Please understand in advance.
*Please refer to the "Menu Gourmand" page for the menu.
This course will be served in the main dining room.　Please understand this in advance.

Period] January 2, 2025 - February 28, 2025
Visiting Hours] 5:30 p.m. to 7:30 p.m.
Reservation deadline] Same day (please make a reservation by 10:00 a.m.)
The photo is an image only.
The prices shown include a 12% service charge for both lunch and dinner.
Complimentary message plate available for dessert (maximum of 20 alphabetical characters, 15 Japanese characters, 1 sheet if number of sheets is not specified)
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.

Course Content
The first fun
One bite appetizer

Lightly Cooked Hokkaido Scallops and Walnuts Salad
Lightly sauteed sea scallops and walnut salad

Poached eggs using Inoue Chicken Farm's Super Eggs
Foie Gras Sauce and White Truffles
Poached egg with duck foie gras sauce and white truffle

Homemade ravioli stuffed with artichokes
Parmigiano-Reggiano Spuma with Rucola Pesto
Fresh pasta ravioli stuffed with artichokes
served with rocket Pesto and Parmigiano Reggiano e cheese foam

Impadella of grouper with yuzu
Pan fried grouper served on a turnip from Kyoto soup with a scent of Yuzu

Wagyu Beef Fillet Involtino with Marsala Sauce
Wagyu beef fillet roll with Marsala wine sauce

predesert
Small dessert

Citrus Variations and Tonka Beans
Citrus variation and tonka beans

petit four
Petit fours

Coffee or Tea
Coffee or Tea

Mineral water during meals
Mineral water

Please note that the menu is subject to change without prior notice depending on the availability of ingredients. Please understand this in advance.

[Period] From November 22, 2024
Visiting Hours] 5:30 p.m. to 8:00 p.m.
Reservation deadline] Same day (please make a reservation by 1:00 p.m.)
Complimentary message plate available for dessert (max. 15 characters, 1 plate if number of plates is not specified).
Prices shown include tax and service charge.
Please call us if you would like a private room.
**We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.

Course Content
The first fun
Finger food

amuse
Small starter

Lightly Cooked Scallops, Pollock Puree and Apple Confit with White Truffle
Lightly cooked scallops with leek puree, apples confit and white truffle

Homemade ravioli stuffed with artichokes
Parmigiano-Reggiano Spuma with Rucola Pesto
Fresh pasta ravioli stuffed with artichokes
served with rocket Pesto and Parmigiano Reggiano e cheese foam

Marinated in agrodolce with cider vinegar, lemongrass and acacia honey.
Sauteed black rockfish
Sauteed Kuromutsu fish marinated on sweet and sour with
cider vinegar, lemongrass and acacia honey

Italian veal shank and prosecco brazato
Seasonal Vegetables and Alba White Truffle
Braised Italian veal shank with Prosecco, seasonal vegetables and white truffle

predesert
Small dessert

Gâteau au chocolat and tonka bean ganache
Grillotte sorbet, coffee cream and balsamic reduction
Chocolate cake with Tonka bean ganache
served with morello cherry sorbet, coffee cream and balsamic vinegar sauce

petit four
Petit fours

Coffee or Tea
Coffee or Tea

Mineral water during meals
Mineral water

Please note that the menu is subject to change without prior notice depending on the availability of ingredients. Please understand this in advance.
The photo is an image only.
Complimentary message plate available for dessert (maximum of 20 alphabetical characters, 15 Japanese characters, 1 sheet if number of sheets is not specified)
Prices include tax, service charge and mineral water. Please call us if you would like a private room.
**We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.

Course Content
This is a flexible course that allows you to enjoy the ingredients directly shipped from the production area or other sources in accordance with the ever-changing social conditions, such as the SDGs (Sustainable Development Goals), using Chef Santin's recipes.

The first fun
Finger food

amuse
Small appetizer

Akashi Octopus, Potato and Cima di Rapa Salad
Akashi Octopus, potatoes and Italian vegetable Cima di Rapa salad

vermicelli
Pancetta and Chef Santin's Pecorino Sauce
Vermicelli with Pancetta and Pecorino cheese sauce

Sauteed fresh fish of the day
Cauliflower puree
Sauteed fish of the day with cauliflower puree sauce

Roasted Barbary Silver Duck Breast with Porcini Mushrooms and Olives
Roasted duck with porcini mushroom and olive sauce

predesert
Small dessert

Today's dessert
Dessert of the day

petit four
Petit fours

Coffee or Tea
Coffee or Tea

Mineral water during meals
Mineral water

Private rooms are available for this course for a minimum of 6 persons.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (maximum of 20 alphabetical characters, 15 Japanese characters, 1 sheet if number of sheets is not specified)
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.

Course Content
Marinated sweet shrimp with Oscietra caviar
Marinated fresh prawn with oscetra caviar

Sauteed Italian Veal Riveau
Borlotti crema and reduzzone di balsamico
Sauteed Italian veal sweetbread with borlotti bean cream and balsamic vinegar sauce

Homemade tagliatelle dressed with New Zealand Cherry Coffered Canard Ragout
With black truffle
Fresh pasta Tagliatelle with New Zealand Cherry Valley duck breast ragout with black truffle

Risotto with white truffles from Alba
Risotto with white truffle from Alba

Livorno-style cacciucco Antica Osteria del Ponte
Seafood soup Cacciucco Livorno Antica Osteria del Ponte style

Sautéed selected Wagyu beef filet with Barolo sauce and onion crema
Sauteed Wagyu beef filet with Barolo wine sauce and onion cream

predesert
Small dessert

Seasonal special dolce
Season's special dessert

petit four
Petit fours

Coffee or Tea
Coffee or Tea

Visiting Hours] 5:30 p.m. to 7:30 p.m.
Reservation deadline] Please make a reservation by 7:00 p.m. 5 days prior to the event.
*Limited to 6 people per day.
*Reservations must be made 5 days in advance.
Drinks can be ordered separately.
Please note that we may not be able to accommodate allergies. Please be aware of this.
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (maximum of 20 alphabetical characters, 15 Japanese characters, 1 sheet if number of sheets is not specified)

Course Content
The first fun
Finger food

amuse
Small appetizer

Crostini of Baccaramantecato with White Truffle
Cod mousse Crostini with white truffle scented

Cappellacci stuffed with prosciutto
Granapadano DOP Fonduta with White Truffle
Fresh pasta Cappellacci stuffed with cured ham
with Grana Padano DOP Fondue with white truffle

Impadella grouper
Carciofi crema
Pan-fried grouper on artichoke cream

Italian veal shank and prosecco brazato
Served with seasonal vegetables
Braised Italian veal shank with Prosecco served with seasonal vegetables

Walnut-accented gateau chocolate and tonka bean ganache
Grillotte sorbet, coffee cream and balsamic reduction
Chocolate cake with walnuts and Tonka bean ganache
served with morello cherry sorbet, coffee cream and balsamic vinegar sauce

petit four
Petit fours

Coffee or Tea
Coffee or Tea

Mineral water during meals
Mineral water

Please note that the menu is subject to change without prior notice depending on the availability of ingredients. Please understand this in advance.
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (20 letters of the alphabet, up to 15 Japanese characters, 1 sheet if number of sheets is not specified)
Private rooms are available for this course for a minimum of 2 persons. Please call to confirm availability.

Course Content
The first fun
Finger food

amuse
Small appetizer

Crostini of Baccaramantecato with White Truffle
Cod mousse Crostini with white truffle scented

Cappellacci stuffed with prosciutto
Granapadano DOP Fonduta with White Truffle
Fresh pasta Cappellacci stuffed with cured ham
with Grana Padano DOP Fondue with white truffle

Impadella grouper
Carciofi crema
Pan-fried grouper on artichoke cream

or
Or

Italian veal shank and prosecco brazato
Served with seasonal vegetables
Braised Italian veal shank with Prosecco served with seasonal vegetables

Walnut-accented gateau chocolate and tonka bean ganache
Grillotte sorbet, coffee cream and balsamic reduction
Chocolate cake with walnuts and Tonka bean ganache
served with morello cherry sorbet, coffee cream and balsamic vinegar sauce

petit four
Petit fours

Coffee or Tea
Coffee or Tea

Mineral water during meals
Mineral water

Please note that the menu is subject to change without prior notice depending on the availability of ingredients. Please understand this in advance.
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (20 letters of the alphabet, up to 15 Japanese characters, 1 sheet if number of sheets is not specified)
Private rooms are available for this course for a minimum of 2 persons. Please call to confirm availability.

Course Content
The first fun
Finger food

amuse
Small appetizer

Marinated Shinshu salmon
Semi-dried tomato and celery salad with bottarga di tonno
Marinated salmon with semi dried tomato and celery salad served with tuna roe

Lamb Ragout
Paprika and pecorino cheese
Spaghettini by Giuseppe Cocco
Spaghettini from Giuseppe Cocco pasta factory
with paprika, Pecorino romano cheese and lamb ragout sauce

Sauteed fresh fish of the day
Ragusa style with pine nuts and pistachios
Fish of the day with pine nuts and pistachio Ragusa style

Sauteed Izumo Katsube Wagyu Beef
Asiago cheese fonduta
Sauteed Izumo wagyu beef with Asiago cheese fondue

Today's dessert
Dessert of the day

petit four
Petit fours

Coffee or Tea
Coffee or Tea

Mineral water during meals
Mineral water


Please note that the menu is subject to change without prior notice depending on the availability of ingredients. Please understand this in advance.
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (20 letters of the alphabet, up to 15 Japanese characters, 1 sheet if number of sheets is not specified)
Private rooms are available for this course for a minimum of 6 persons. Please call to confirm availability.

Course Content
The first fun
Finger food

amuse
Small appetizer

Marinated Shinshu salmon
Semi-dried tomato and celery salad with bottarga di tonno
Marinated salmon with semi dried tomato and celery salad served with tuna roe

Lamb Ragout
Paprika and pecorino cheese
Spaghettini by Giuseppe Cocco
Spaghettini from Giuseppe Cocco pasta factory
with paprika, Pecorino romano cheese and lamb ragout sauce

Sauteed Izumo Katsube Wagyu Beef
Asiago cheese fonduta
Sauteed Izumo wagyu beef with Asiago cheese fondue

Today's dessert
Dessert of the day

petit four
Petit fours

Coffee or Tea
Coffee or Tea

Mineral water during meals
Mineral water


Please note that the menu is subject to change without prior notice depending on the availability of ingredients. Please understand this in advance.
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (20 letters of the alphabet, up to 15 Japanese characters, 1 sheet if number of sheets is not specified)
Private rooms are available for a minimum of 6 persons on weekdays only. Please call to confirm availability.

Course Content
The first fun
Finger food

amuse
Small appetizer

Lamb Ragout
Paprika and pecorino cheese
Spaghettini by Giuseppe Cocco
Spaghettini from Giuseppe Cocco pasta factory
with paprika, Pecorino romano cheese and lamb ragout sauce

Sauteed fresh fish of the day
Ragusa style with pine nuts and pistachios
Fish of the day with pine nuts and pistachio Ragusa style

Today's dessert
Dessert of the day

petit four
Petit fours

Coffee or Tea
Coffee or Tea

Mineral water during meals
Mineral water

Please note that the menu is subject to change without prior notice depending on the availability of ingredients. Please understand this in advance.
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (20 letters of the alphabet, up to 15 Japanese characters, 1 sheet if number of sheets is not specified)
This course will be served in the main dining room. Please understand this in advance.

Fee] 17,000 yen (tax included)
Number of items] 6 items
Number of persons] 5 to 14 persons
[Time] 0 min.
All you can drink] No

Course Content
Stuzzichino.
amuse

[Antipasto]
Sfogliatella with mozzarella bufala and seasonal vegetables
Accented with herb oil and Basque espresso peppers

[Primo Piatto]
Gentile's Volcanic Short Pasta Vesuvius
Fresh shrimp of the day and Italian vegetables in Cima di Rarpa.

Piatto di pesce.
Sauteed fresh fish of the day with fennel crema
Served with pancetta and green olives

Piatto di carne.
Sauteed Wagyu beef filet carefully selected by Chef Santin
Dried Porcini Mushroom Sauce with Thyme

[Dolce]
Today's dessert

Piccola pasticceria.
petit four

Caffe or Tea
Coffee or Tea

[Mineral Water
Mineral water during meals


Period] From February 1, 2023
Visiting Hours] 11:30 a.m. to 1:00 p.m.
Reservation deadline] Please make a reservation by 7:00 p.m. 5 days prior to the event.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (max. 15 characters, 1 plate if number of plates is not specified)
*Photographs are for illustrative purposes only. /No private room charge. /Private rooms Milan and Gorosi are not available.

Fee] 14,000 yen (tax included)
Number of items] 6 items
Number of persons] 5 to 14 persons
[Time] 0 min.
All you can drink] No

Course Content
Stuzzichino.
amuse

[Antipasto]
Sfogliatella with mozzarella bufala and seasonal vegetables
Accented with herb oil and Basque espresso peppers

[Primo Piatto]
Gentile's Volcanic Short Pasta Vesuvius
Fresh shrimp of the day and Italian vegetables in Cima di Rarpa.

Piatto di pesce.
Sauteed fresh fish of the day with fennel crema
Served with pancetta and green olives

Piatto di carne.
Wagyu Beef Shank Slowly Braised with Red Wine Amarone and Cardamom

[Dolce]
Today's dessert

Piccola pasticceria.
petit four

Caffe or Tea
Coffee or Tea

[Mineral water]
Mineral water during meals

[Period] From June 16, 2023
Visiting Hours] 11:30 a.m. to 1:00 p.m.
Reservation deadline] Please make a reservation by 7:00 p.m. 5 days prior to the event.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (max. 15 characters, 1 plate if number of plates is not specified)
*Photographs are for illustrative purposes only. /No private room charge. /Private rooms Milan and Gorosi are not available.

Fee] 24,000 yen (tax included)
Number of items] 7 items
Number of persons] 2 to 14 persons
[Time] 0 min.
All you can drink] No

Course Content
Beverages]

Cheers Spumante.

Bottle of red and white wine for 2 persons *1 bottle for 2 persons, 1 bottle for 3 persons, 2 bottles for 4 persons, 2 bottles for 5 persons, 3 bottles for 6 persons

mineral water


[Cuisine]

The first fun

amuse

Today's appetizer

Today's Pasta

Today's meat dish ※It can be changed to fish dish if informed at the time of reservation (not available on the same day)

predesert

main dessert

petit four

Coffee or Tea

This plan is for the dining room. Please note that this plan is for a dining room.

Period] From March 1, 2024
Visiting Hours] 5:30 p.m. to 8:00 p.m.
Reservation deadline] Same day (please make a reservation by 3:00 p.m.)
The photo is an image only.
All prices include tax and service charge.
Complimentary message plate available for dessert (max. 15 characters, 1 plate if number of plates is not specified)
The photo is an image only.

Fee] 28,000 yen (tax included)
Number of items] 7 items
Number of persons] 6 to 12 persons
[Time] 0 min.
All you can drink] No

Course Content
Beverages]

Cheers Spumante.

*2 bottles of white and red sommelier's choice 1 bottle of wine for 2 people *3 bottles for 6 or 7 people 4 bottles for 8 or 9 people 5 bottles for 10 or 11 people

mineral water


[Cuisine]

The first fun

amuse

Today's appetizer

Today's Pasta

Today's meat dish ※It can be changed to fish dish if informed at the time of reservation (not available on the same day)

predesert

main dessert

petit four

Coffee or Tea

Please note that you cannot choose the type of private room. Please understand that the type of private room is not available.

Period] From March 1, 2024
Visiting Hours] 5:30 p.m. to 8:00 p.m.
Reservation deadline] Same day (please make a reservation by 1:00 p.m.)
The photo is an image only.
All prices include tax and service charge.
Complimentary message plate available for dessert (max. 15 characters, 1 plate if number of plates is not specified)
The photo is an image only.

Course Content
The first fun
Finger food

amuse
Small appetizer

hors d'oeuvres
Appetizer

pasta dish
Pasta dish

main dish
Main dish

Today's dessert
Dessert of the day

petit four
Petit fours

Coffee or Tea
Coffee or Tea

Mineral water during meals
Mineral water

*We will respond to requests for changes to dishes such as ingredients you do not like. Please note that we may not be able to accommodate allergies. In such cases, we will not be able to accept your reservation.
*Additional orders are subject to an additional charge and service fee (12% for both lunch and dinner). (To be paid locally)
The menu is subject to change depending on the season and availability. Please understand in advance.
*Please check the menu on our website.
This course will be served in the main dining room. Please understand this in advance.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (max. 15 characters, 1 plate if number of plates is not specified)
*Seat selection among the window seats is not possible. Please understand.
*We cannot accept reservations by phone, so please click "CLICK here to make a reservation" below to proceed to the reservation page.