Sage by Yasunori Doi

Watermelon | Carabinero | Roe

Wild Ceps | Vol-Au-Vent

Sourdough | Stewed Onions | Regianno | Engawa

Hamachi | Sorbet | Consomme | Crisp

Truffle Broth | Foie Gras | Crab

Smoked Marrow Tartare | Caviar | Garlic Rice

Guanciale | Onion | Cherry Jus | Pickled Mustard

Truffle Gelato | Sucree Crumbles | Cocao Nibs To

『RADAサイドテラスビブリオッシュに香りパターを添えて

※本キュリートマトのガスパチョにストラチャテッラとオリ ーブオイルのソルベを添えて

新原のテリーフをノーセージ仕立てにトリュフのビネ アイイトベースを添えて

海老とがままのテリースにピスクサワークリームソー スを添えて

4回るフォアグラのテリース

ベリコ豚ロース肉のグリエにシェリービキ

ースと木の実を添えて

オーストラリア産等級和牛フィレ肉のステーキ・ ベリグーを添えて

A4等級和牛フィレ肉のパイ包み焼きにソース・~

“クレープ・シュゼット“にコーヒー香るバニ ームを添えて

チョコレートテリーヌにピスタチオアイスクリー

“タルト・タタン“にシナモン・キャラメルアイスク

Seasonal dessert with Chet rege

季節のシャーペットヒア

和牛ステーキセット

ロブスタービスクカレー

赤ワイン和牛カレー

シェフの気まぐれスペシャルカレー

ライス追加

炙りチーズ

和牛ポテトコロッケ

Cold appetizer, pasta of the day, Wagyu steak or Beef tongue stew, 2 kinds of bread, small dessert.

HOMEMADE SESAME FOCACCIA AND SCOTTISH STYLE MILK BREAD WITH FLAVOR BUTTER

BACON AND ONION ICE CREAM AND TARO ESPUMA WITH CAVIAR AND EDAMAME

PLENTY OF SEASONAL MUSHROOM SEAFOOD BOUDIN BLANC SERVED WITH TURNIPS AND ROOT VEGETABLES GREECE STYLE

BUTTER-POACHED LOBSTER TAIL AND CLAW MEAT SOUSSE MADE INTO LOBSTER BISQUE

COOKED AT LOW TEMPERATURE IN JAPANESE BROTH WITH ARIMA SANSHO RED WINE SAUCE

SERVED WITH MADEIRA SAUCE

SEASONAL VEGETABLES FROM THE MARKET, PREPARED BY OUR CHEF

VALRHONA CHOCOLATE YOKAN WITH MARRON GLACE ICE CREAM

Starter, Bread, First Appetizer, Second Appetizer, Fish, Main, Dessert or Cheese

Gifts from our home garden

From the farmhouse and the oven

Cheese of Chef's choice

Fresh Fish from Japanese Fishermen

Bread, First Appetizer, Second Appetizer, Main, Salad, Dessert or Cheese, Curry & Rice

Astounding balance of gentle sweet tones and plump, juicy acidity. The fine Ori lees left in the bottle impart gorgeous textures and heightened umami for a wonderful mouthfeel.

A very seasonal representation of freshly pressed sake, maintaining its quality through direct bottling, this sake has a refreshing touch of effervescence. Enjoy fruity and enticing aromas followed by a perfect balance of umami, sweetness and acid on the palate.

Nabeshima New Moon is the much anticipated unpateurised Winter shiboritate expression that marks the start of the Lunar themed seasonal series. It is a celebration of new beginnings for the New Year, to be savoured with delectable winter delicacies.

This early winter release captures the spirit of "First-Pressed" sake. It is bottled directly & unpasteurized, following the Jikagumi technique: Emphasis on offering an unadulterated expression with maximum freshness. Its light effervescence & hint of spice makes this sake, a great accompaniment with Hot Pot or Nabe dishes.

Bread, First Appetizer, Second Appetizer, Main, Salad, Dessert or Cheese, Curry & Rice

LIMITED SEASONAL SAKE

gifts from bakery HOMEMADE SESAME FOCACCIA AND SCOTTISH STYLE MILK BREAD WITH FLAVOR BUTTER.

BACON AND ONION ICE CREAM AND TARO ESPUMA WITH CAVIAR AND EDAMAME MARINATED MOZZARELLA IN SAIKYO MISO AND MORTADELLA WITH PISTACHIO'S OPEN SANDWICH OF HOMEMADE BRIOCHE

gifts from mother's nature PLENTY OF SEASONAL MUSHROOM SEAFOOD BOUDIN BLANC SERVED TURNIPS AND ROOT VEGETABLES GREECE STYLE

fresh seafood from fishermen SPRING ROLLS OF JAPAN SALMON AND SNOW CRAB SERVED WITH A SMALL SALAD WITH DRIED TOMATOES IN HOMEMADE MAYONNAISE SAUCE

traditional french meat dishes for you A4 GRADE WAGYU TENDERLOIN STEAK SERVED WITH TRUFFLE-SCENTED MADERA SAUCE IN ROSSINI'S FAVORITE STYLE A4 GRADE WAGYU TENDERLOIN IN PIE SERVED WITH MADEIRA SAUCE (add $30 order from 2 portions in advance 1 week)

VALRHONA CHOCOLATE YOKAN WITH MARRON GLACE ICE CREAM CHEESE OF CHEF'S CHOICE

Pre Starter, Bread, First Appetizer, Second Appetizer, Fish, Main, Dessert or Cheese, Curry & Rice

Seaweed flavored cauliflower purée with seasonal seafood and seafood consommé jelly

Foie gras pudding with kumquat compote and brioche toast

Seasonal fresh fish with the chef's recommended recipe. Grilled seasonal fresh fish with Saikyo miso and Shirako meuniere served with SAKE butter sauce and sea urchin oil

Grilled Japanese tea-smoked Iberian pork served with green olive tapenade and brown onion sauce

Cheese of Chef's choice

Wagyu beef curry

GRILLED JUICY MEAT

BREAD, FIRST APPETIZER, SECOND APPETIZER, MAIN, SALAD, DESSERT OR CHEESE, HOMEMADE BREAD & BUTTER

CHAMPAGNE, WHITE WINE, SAKE, GREAT RED WINE

gifts from bakery, HOMEMADE SESAME FOCACCIA AND BRIOCHE WITH FLAVORED BUTTER

FRENCH WHITE ASPARAGUS WITH BASQUE PROSCIUTTO AND CITRUS-SCENTED MOUSSELINE SAUCE, HOMEMADE BRIOCHE AND HAM MOUSSE TARTINE

gifts from Mother's nature, HAMO BOUDIN BLANC WITH HOMEMADE APPLE MOSTARDA AND SOAKED WILD VEGETABLES IN MUSTARD

grilled juicy meat, LIGHTLY BRAISED FRENCH CHICKEN BREAST MEAT WITH SUPREME SAUCE AND MOREL MUSHROOMS

A5 GRADE WAGYU SIRLOIN STEAK COOKED AT LOW TEMPERATURE IN JAPANESE BROTH WITH PORT WINE SAUCE SERVED WITH CREAMED MOREL MUSHROOMS

Chef's complimentary dish to start your evening

Gifts from Bakery

From the Japanese Market

Gifts from Mother's Nature

Seasonal fresh fish with the chef's recommended recipe. From the Japanese Fisherman at Kyoto.

First Appetizer, Second Appetizer, Fish, Meat, Cheese or Dessert

First Appetizer, Seasonal Appetizer, Fish, Small tarte, Wagyu tenderloin Rossini, Cheese or Dessert

to start your evening

with Flavored Butter

with Stracciatella and Huile d'olive sorbet

with Truffle vinaigrette sauce

with lobster bisque sour cream sauce

with a flavored of SAKE Daiginjo

with citrus flavor

with the chef's recommended recipe

DEJTA KORE VID

SHOil SERVED WITH CARROT RAPE

GLAND

SERVED WITH SALAD

RICH CHOCOLATE ICE CREAM

First Appetizer, Second Appetizer, Fish, Meat, Cheese or Dessert

First Appetizer, Seasonal Appetizer, Fish, Small tart, Wagyu tenderloin Rossini, Cheese or Dessert

Chef's complimentary dish to start your evening

Gifts from Bakery, Homemade Sesame Focacci with Flavored Butter

From the Japanese market, Japanese Cherry Tomato Gazpacho with Stracciatella and Huile d'olive sorbet

Gifts from Mother's nature, Homemade Sausage style terrine of Hokkaido YONGEN pork with Truffle vinaigrette sauce

brioche with Truffle butter

served with truffle vinaigrette and soft-boiled egg sprinkled with anchovies

consomme served with Wagyu shiitake spring rolls

real wood-fired oven-grilled original style

with seasonal fruit

Truffle vinaigrette sauce

with Haccho miso flavour

From the Farmhouse and the Oven

Chestnut crème brûlée with coconut sorbet

シェフお勧めのフランス産チーズ

Seasonal fresh fish with the chef's recommended recipe

Assorted A4 grade Wagyu Strip loin steak with Red wine sauce & Australian tenderloin "Shabu Shabu" with Red wine salt

with sauce supreme

"Daube de boeuf"

Brown butter sance and nuts

Authentic Truffle sauce

Custom order in advance Private party

Seasonal dessert with Chef's recipe

Astounding balance of gentle sweet tones and plump, juicy acidity. The fine Ori lees left in the bottle impart gorgeous textures and heightened umami for a wonderful mouthfeel.

A very seasonal representation of freshly pressed sake, maintaining its quality through direct bottling, this sake has a refreshing touch of effervescence. Enjoy fruity and enticing aromas followed by a perfect balance of umami, sweetness and acid on the palate.

Nabeshima New Moon is the much anticipated unpateurised Winter shiboritate expression that marks the start of the Lunar themed seasonal series. It is a celebration of new beginnings for the New Year, to be savoured with delectable winter delicacies.

This early winter release captures the spirit of "First-Pressed" sake. It is bottled directly & unpasteurized, following the Jikagumi technique: Emphasis on offering an unadulterated expression with maximum freshness. Its light effervescence & hint of spice makes this sake, a great accompaniment with Hot Pot or Nabe dishes

A4 grade Wagyu tenderloin Sukiyaki of Sage's style

Homemade Sourdough

Seared Diamond cod liver pâté with seaweed nori, chili paste & eggplant and tomato salad

Fois gras pudding with kumquat compote and beluga caviar

Pan fried Japanese sea bass in Kyoto

Grilled Japanese wagyu beef and Iberico pork, served with miso green olive avocado and brown onion sauce

Strawberry and yuzu tart with coconut tarhet

Cheese of Chef's choice

Wagyu beef red wine curry & rice

made with truffle and TSUKUNE pork with

made with truffle and TSUKUNE pork with

escargot in red wine with Matcha mint flavour

red wine curry & rice

by the glass wine & sake

The fresh aroma is like wildflowers, with a gentle umami taste and the sweetness. It leaves a lingering aftertaste with just the right amount of astringency and richness. It is suitable for a wide range of dishes as well as fish and focaccia.

In addition to its refreshing taste, you will enjoy the fruity, berry and apple-like characteristics, accented with a gorgeous aroma of flowers and incense. An excellent partner for Wagyu beef and foie gras.

The gentle sweetness that spreads in the mouth and the moderate bitterness in the aftertaste give a pleasant and refreshing impression. The combination with curry and other spicy dishes is very interesting.

It has a well-balanced flavor that combines the impactful pungency of ginger with the sweet and gentle richness of brown sugar. It is perfect for when you need a little stimulation or for dessert after a meal.