The French-based omakase course centers on top-grade Japanese wagyu. Sourced from various farms across Japan, the meat is selected based on their conditions, and used selectively to match the day’s menu.

The amuse-bouche is squid-ink gougère with wagyu beef prosciutto. The little choux, kneaded with squid ink, is stuffed with Jerusalem artichoke cream and topped with prosciutto made from Kobe beef. The flavor of the cream changes with the season.

Beef and squid tartare is served as a bruschetta on homemade bread smeared with smoked mayonnaise. Garnished with red onion and dill, the rich flavors blend together in your mouth.

A beautiful green salad follows to cleanse your palette. Green beans, snap peas, kiwi, asparagus and Moroccan green beans are tossed in a light dressing and drizzled with vegetable puree and chrysanthemum greens sauce. The turquoise plate makes the fresh colors even more vibrant.

Grilled beltfish, is seared over charcoal and draped in a fragrant butter sauce made from lily root, green beans and raw Awaji seaweed.

The signature beef stew is rich and full of flavor. Using brisket, the stew is simmered in a light, soupy demi-glace sauce. Served with fresh bread from Cruz, a popular local bakery, make sure to mop up the tasty sauce. Filet wagyu steak is grilled to perfection in melted, foamy butter. The juicy meat is served with a rich red wine and truffle sauce. Every bite unleashes umami in your mouth, allowing you to savor the pure flavor of the red meat.

INGREDIENTS
Sugimoto procures the beef based on quality over brand. He consults with a trusted butcher and purchases ingredients that suit each dish on the menu. The meat comes from various prefectures, including Kagoshima, Hyogo, Shimane and Shiga. Batches of high quality beef arrive at the restaurant in the best condition. Fresh seafood comes from a wholesaler at Kyoto Central Market.