Inspired by artist Saki Tanaka’s “Color Orchestra,” which expresses a light and overlapping orchestra using different colours and shapes, Pastry Chef Michele Abbatemarco has created a dessert using ingredients such as strawberries, rhubarb and lemon to deliver an array of complex textures and flavours. Available à la carte (JPY 4,000) for lunch with the purchase of a set menu.
EMOTION – FIVE COURSES JPY 11,858 (JPY 15,000)
Welcome Drink, Amuse, One Starter, One Entrée, One Dessert, Friandises, and Coffee or Tea
*Available weekdays. Advance reservations required.
SAISON – EIGHT COURSES JPY 17,392 (JPY 22,000)
Welcome Drink, Apéritif, Amuse, One Starter, Two Entrées, Two Desserts, Friandises, and Coffee or Tea
*Substitute entrée for Biran Beef Fukuhime for JPY 4,743 (JPY 6,000).
All prices are in Japanese Yen. Prices in parentheses include 15% service charge and applicable tax. If you have any dietary preferences, please advise our team while ordering. Menu is subject to change due to seasonality and product availability.
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DESSERT COLLABORATION WITH SAKI TANAKA
Inspired by artist Saki Tanaka’s “Color Orchestra,” which expresses a light and overlapping orchestra using different colours and shapes, Pastry Chef Michele Abbatemarco has created a dessert using ingredients such as strawberries, rhubarb and lemon to deliver an array of complex textures and flavours. Available as part of the dinner.
A MICHELIN-STARRED SPRING FEAST JPY 50,000
Chef Guillaume Bracaval and Chef Arnaud Dunand Sauthier of Bangkok’s one-Michelin-starred Maison Dunand join hands to present a spring feast with the flavours of Chef Sauthier’s native Savoie region.
*Available for April 25th and 26th, 2024 at 6:00 PM
est – 10 COURSES JPY 23,716 (JPY 30,000)
Apéritif, Amuse, Two Starters, Two Entrées, Tofu Cheese, Two Desserts, Friandises, and Coffee or Tea
All prices are in Japanese Yen. Prices in parentheses include 15% service charge and applicable tax. If you have any dietary preferences, please advise our team while ordering. Menu is subject to change due to seasonality and product availability.