肉魚菜　むらかみ

[Meat, Fish, and Vegetable Christmas Dinner Course]

Caviar, spot prawns, and buckwheat blinis

Orange cabbage terrine with hairy crab and orange sauce.

Grilled quail with Earl Grey and honey aroma

Lobster soup with croutons à la rouille

Crème du Barry, pan-fried cod roe

Japanese black tea granita

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

Risotto with Ezo abalone and Shimonita leeks, served with a liver sauce.

Crème d'Ange, a soup made with Amaou strawberries and infused with champagne.

After-meal tea and snacks

*Ingredients and menu items may change depending on availability.