“Bijoux”, a signature course celebrating the richness of Japan’s terroir. Chef Teruki Murashima carefully selects seasonal ingredients from across the country, transforming them through refined French techniques into a beautifully crafted culinary journey that highlights their natural character and depth. This early summer menu highlights premium ingredients through refined seasonal accents such as white and green asparagus, corn, avocado, artichoke, kogomi fern, tara no me, wild garlic, and butterbur buds. Rather than serving as the centerpiece, these vibrant vegetables and mountain herbs are thoughtfully woven into each dish to elevate the character and expression of the main ingredients.
From ¥50,000
*Please note that menu items may vary depending on the season.
*Reservations must be made at least one week in advance of your visit.
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