肉魚菜　むらかみ

Chef's choice course featuring meat, fish, and vegetables

[June Menu]

Grilled fresh conger eel (hamo), squid ink, and sweetfish soy sauce.

French escargot fricassee with Manganji peppers

Leek vichyssoise with consommé jelly and water shield

Small Japanese Black Wagyu Roast Beef Sandwich with Beef Sauce

Spring rolls with young ayu fish from Lake Biwa and baby corn, wrapped in yuba (tofu skin).

Palate cleanser: Passion fruit yogurt sorbet

Shiraoi beef fillet steak with black garlic crust and Ameera tomato confit.

Risotto made with Hokkaido corn and Fourme d'Ambert cheese

Free-range egg crème brûlée with seasonal fruits

After-meal tea and snacks

*Ingredients and menu items may change depending on availability.