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Red bell pepper mousse, with tomato sauce.
Smoked salmon, leek and potato soup.
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Grilled liver, tongue, and diaphragm of lamb. Comes with potato galette.
Earl Grey sorbet.
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Banana tart. Has coconut in it.
Lunch course plus a glass of white wine, 6600yen.

Everything is good! Brought a friend who has many likes and dislikes about food and who generally hates French food(^^;;) to this place for lunch. Thanks to the very accomodating staff, my friend was able to finish the course without picking half of her plate off.
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冷製 季節の野菜の蒸し煮 コリアンダーの香りをつけて(野菜のエチュベ)。
Red bell pepper mousse, with tomato sauce.
Steamed vegetables with coriander.
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黒トリュフのかき卵 ワインソース。
牛のしっぽの煮込み 赤ワインソース。
Scrambled egg with truffle, red wine sauce.
Braised ox tail in red wine sauce, pumpkin paste.
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北海道白糠産仔羊のロースト ポテトのグラタン。
Roasted lamb with potato gratin.
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青森産赤いリンゴのタルト ダイスケ風。
Mulberry seed sorbet. Apple tart.
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Mandarin orange souffle.

The chef’s 10 famous dishes are:
01 赤ピーマンのムース (Red bell pepper mousse)
02 えいとキャベツ (Ray fish with cabbage)
03 季節の野菜のエチュベ (Steamed vegetables with coriander)
04 トリュフのかき卵 (Scrambled egg with black truffle)
05 牛尾の赤ワイン煮 (Braised ox tail in red wine sauce)
06 仔羊のロースト (Roasted lamb)
07 しそのスープ (Shiso soup)
08 おこぜのポワレ (Pan-fried Stonefish)
09 ソーモンのタルタルモンブラン (Salmon Tartare Mont Blanc )
10 根セロリとリ・ド・ヴォーの煮込み (Celery root and Lamb sweetbreads)
Book here.

I have tried 1 and 2 during my first lunch visit(see tag). Came back again with a few friends and tried 3, 4, 5, 6. We basically picked from the a la carte menu, and have them arranged into a lunch course. Not cheap to order from the a la carte, but gosh the “scrambled egg with truffle” is worth everything….you can smell it miles away! So much truffle in it! Every spoon is truffle truffle truffle~~~absolutely heaven! The server said to eat it quick, at the most 5-6 minutes, otherwise the egg will harden. But it was just too mind-blowingly delicious that I was reluctant to finish the last mouthful. ^^;; Everything else is so good. You won’t go wrong in this restaurant. Though as personal preferences, I do like the Ox tail more than the lamb(pictures for the meat courses show half portion only), and I like the souffle included in the lunch course(which is the same as my last visit) more than the apple tart(which we shared) from the al la carte. In terms of value, the 4500yen lunch course is probably better, but exquisite experience comes with a price….my friend said later that she couldn’t help thinking how much each spoon of that truffle was while eating it…^^;;
A la carte menu(J): 1, 2.
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赤ピーマンのムース。 生牡蠣、下仁田葱ソース。
Red bell pepper mousse, with tomato sauce.
Raw oyster with shimonita leek sauce.
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エイのキャベツ添え。 口直し:天然キウイ。
Ray fish with cabbage. Natural kiwi.
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Mandarin orange souffle.
Macarons and chocolate.
Lunch course plus a glass of champagne, 7000yen.

Absolutely lovely food! Every dish looks simple but tastes perfect. Staff are very friendly and sweet. The red bell pepper mousse is a signature dish and I tried to request for it when I phoned to book, but I was told politely that it was not available during winter season. But when we went on the day, red pepper mousse was on Today’s Lunch menu! Apparently they remembered my request and made an exception. Ray fish with cabbage is also another signature dish and even though I didn’t request it, I was happy that it was available too. The food, the service, the ambience are all just so great that the minute I walked out of the restaurant, I already felt like going back again.
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