This is a five-course meal featuring an abundance of seasonal ingredients.You can enjoy your meal in the following order: starter, pasta or risotto, fish dish, meat dish, and dessert. As an example of a daily menu, first, we have sea bream carpaccio with herbs as an appetiser.This is followed by pasta with a hint of yuzu citrus: spaghetti “Aglio e Olio” with Sardinian squid ink and broad beans, and a fish dish of Spanish mackerel and clams from Kujukiri Beach in Chiba in an acqua pazza.For the main course, we serve a Wagyu beef roast with seasonal vegetables and a Bordelaise sauce.Finally, you can enjoy dessert with coconut-flavoured blancmange and tropical fruit maceration.

This is a set menu where you can fully enjoy Chef Takehige's worldview.You can enjoy a meal consisting of one appetiser, one pasta or risotto, one fish dish, one meat dish, and one dessert, all made with carefully selected, seasonal ingredients. As an example of a daily menu, we start with an appetiser of seared whitebait meunière finished with a butter sauce, followed by a pasta course of Okinawan Agu pork salsiccia and maitake mushroom spaghetti.For the fish course, we serve an assortment of fresh fish procured from Toyosu Market with a saffron sauce. For the main course, we offer roast Japanese black beef with seasonal vegetables and sauce madere.For dessert, peach deglinaison is paired with V.S.O.P cognac and citrus jelly, creating a dish that allows you to experience the chef's vision right to the end.

This is a luxurious course menu created by the chef, incorporating seasonal ingredients such as Miyazaki Caviar 1983, black truffle, white truffle, lobster, foie gras, and the finest Japanese black beef.Consisting of two appetisers, one pasta or risotto, one fish dish, one meat dish and one dessert, this menu maximises the appeal of the ingredients. As an example of a day's menu, sweet shrimp tartare with cauliflower mousse and Miyazaki caviar 1983, accompanied by a crustacean consommé gelée and bergamot-scented hors d'oeuvres, creates a splendid experience.The duck foie gras wrapped in cabbage is served with sauce port, and the pasta is accompanied by a risotto with white truffles from Alba and Shimonita spring onions.For the fish course, we have red bream vapour served with shrimp and potato confit and a yuzu-flavoured Champagne sauce. For the main course, we have Matsusaka beef fillet poêlé with French black truffle-infused gratin dauphinois and a Périgord sauce.For dessert, we serve Terrine made with Valrhona chocolate, accompanied by crème chantilly made with the finest vanilla, and we finish with V.S.O.P cognac and black truffle aroma.

You can ask this chef to create a meal around your preferences.