The menu is created by prominent Chef Seiji Yamamoto of“Nihon-ryori RyuGin” Roppongi Tokyo.
Seasonal five colorful delicacies
Simmered Common Orient Clam with Japanese Butterbur Miso
Egg Cake
Simmered Conger Eel "Sushi" wrapped with Sakura Leaf
Simmered Octopus
Boiled Firefly Squid
Owan Japanese Clear Soup with Sakura Petals, Bamboo Shoot Fish Mousse & Simmered Abalone Seafood Prawn & Squid "Sashimi" Style with Bamboo Shoots & "Wakeme" Seaweed Cold Steamed Egg Custard with Sea Urchin with Layer of Smoked Potato Potage accompanied by Caviar Dainomono "Wagyu" Beef Fillet Sukiyaki Japanese Pepper Flavor Hanmono Steamed Rice (Grilled Salmon Flakes)
We are pleased to offer freshly steamed "Yukigura Imazurimai" Koshihikari rice. After harvest, the rice is stored carefully with its chaff on, it is characterized by freshness, stickiness and sweetness.
Tomewan Miso Soup with Tofu & Perilla Japanese Pickles Sweets Condensed Milk Sherbet with Lychee Yogurt Sauce & Strawberry 〜Strawberry Liqueur Flavor〜
Ryugin's Specialty - Japanese Style Baked Pistachio Cake Roppongi Pudding We apologize if occasionally your choice is not available. Please note that ingredients and producing areas are subject to change due to bad weather or other reasons.
WESTERN SKY AUBERGE by JAL
Cuisine by Yosuke Suga
The menu is created by Chef Yosuke Suga of "SUGALABO" Kamiya-cho, Tokyo.
Amuse Bouche Northern Shrimp Tartare & Cold Green Pea Cream
Hors-d'œuvre
(Choice)
Caviar with Snow Crab Meat accompanied by Fresh White Asparagus
Fresh Onion Light Potage with Slow Cooked Egg & Iberico Pork Ham
Foie Gras with Salad of Green Beans & Artichoke
"Kurobuta" Pork accompanied by Plenty of Spring Carrot & Small Broad Beans
Steamed Flounder & Its Mousse wrapped with Savoy Cabbage
Main Dish (Choice) "Wagyu" Beef Fillet with Étuvée of Morel Mushroom & Green Asparagus
Assortment of Artisanal breads Pain de Campagne Soy Milk Butter Roll Special Bread from MAISON KAYSER Petite Ciabatta & Petit Pain aux Noix
Dessert "Kamiyacyo" Blended Coffee Tiramisu
Upon Request "Dainagon" Adzuki Bean Pound Cake "S"
Chef Yosuke Suga of SUGALABO and Mr. Syoji Yamaguchi of SUETOMI launched a brand "S", collaboration between France and Japan. Please enjoy flavorful pound cake with dough made from plenty of butter, kneaded with "Tanba-dainagon" adzuki beans and "Daitokuji-natto" beans.
A LA CARTE "Otoriyose" in the Sky Soy Sauce Pickled Yellowtail "Buri no Ryukyu" on Steamed Rice Snack Additive-free Smoked Scallop Western Appetizer Broiled Sweet Corn Mousse Liver Paste Éclair Abalone Burgundy Style
Light Meal Boston Clam Chowder Salmon & Cottage Cheese Sandwich "Sangenton" Pork Cutlet Sandwich Kitchen Hida "JAL Original Beef Black Curry" Mimosa Salad with Caesar Dressing Noodles "Ramen" Noodles in Soy Sauce Flavored Soup Japanese Hot "Udon" Noodles with Edible Wild Plants Cheese Selection Assorted Cheese Refreshment Assorted Seasonal Fresh Fruits Petit Dessert Tray
Choice
Sakura Flavored Cake Tropical Cake Matcha Green Tea Chocolate Fondant
Chocolate
"Fleure"
exclusive for JAL
We apologize if occasionally your choice is not available. Please note that ingredients and producing areas are subject to change due to bad weather or other reasons.
SKY AUBERGE by JAL
Cuisine by Fumiko Kono
The menu is created by renowned fine cuisine producer and chef - her home ground is Paris- Fumiko Kono.
"FUMIKO's Japanese Set Plate"
Dainomono "Kuroge Wagyu" Beef Fillet with Brown Sugar Flavored Sauce Fruity Tomato with White Miso Sauce Mozzarella with Salted Sakura Soup Japanese Clear Soup with "Wakame" Seaweed & Ginger Steamed Rice Kounomono Japanese Pickles
"FUMIKO's Western Set Plate"
Main Dish Slightly Sweet Comté Flan Salad of Asparagus, Shrimp & Grapefruit Special Bread from MAISON KAYSER
Petite Nature Raisin & Walnut Petit Bread You can enjoy your breads with butter & blueberry jam.
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