Noeud.×THE CHEF’S(ヌーシェフズ)

【Menu Degustation】

<Amuse Bouche>A pinch of joy

<Entree>Chef's Greetings

<Legume>Farmers’ wishes

<Poisson>A plate of aged fish

<Viande>Connections

<Dessert>Pastry chef's gift

<Mignardises>After-meal moments

<Pain>Homemade organic whole wheat bread

<Cafe ou The>Organic coffee or organic Japanese black tea

~ An example of one day ~

<Amuse Bouche>

Yamato pork petit sale with roasted green tea aroma

<Entree>

Sakura trout cooked at low temperature with spring cabbage etouffee and fermented lemon sauce

<Legume>

Awaji onion cold soup Earl Grey ice cream

<Poisson>

Roasted Spanish mackerel from Tokushima Prefecture, charcoal-grilled bamboo shoots, and rich firefly squid consommé

<The>

Daigoro Bancha tea from Nara Prefecture

<Viande>

Tanba Sasayama venison steak with beetroot and blackcurrant sauce

<Dessert>

Nougat glace and sweet orange jelly with cherry blossom-flavored foam sauce

<Mignardises>

Kanure

<Pain>

Homemade whole wheat bread made from domestic organic wheat

<Cafe ou The>

Organic coffee or organic tea

The course composition may vary depending on the availability of ingredients.

The main dish will be made with game meat (*Can be changed to Japanese Black beef for an additional 2,420 yen (tax included)).