“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. The July menu highlights caviar, truffles, and foie gras.
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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