Ishikawa taro and prosciutto ham roulo truffle soy sauce espuma and shiitake mushroom consomme
A bite-sized amuse with gold leaf from Kanazawa. An exquisite dish of taro from Ishikawa prefecture, with the salty taste of prosciutto and truffle soy sauce.

Mi Kui of yellowtail colder than the Sea of Japan Degrineson of winter turnips from Aichi prefecture
Appetizer using seasonal cold yellowtail from Ishikawa prefecture. Serve with low-temperature cooked yellowtail and winter turnips from Aichi prefecture with a crispy texture.

Foie gras poire Hekinan carrot velouté honey and ginger essence orange accent
A warm appetizer with luxurious foie gras. Add an accent to the taste by combining the rich foie gras with the spicy powdered meringue.

Flatfish Meuniere Tasmanian mustard and Seri’s Ravigote
-With garniture of Kaga lotus root from Ishikawa-
The outside is crispy and the inside is a fish dish that combines plump flatfish meuniere with sour Tasmanian mustard and auction ravigote sauce. A chef-focused dish that maximizes the flavor of the ingredients.

Roast duck croquembouche with figs and nuts
-Red Peats and Red Andive, Peppercorn Sauce Poiblade-
A meat dish of moist roast duck topped with savory nuts and sweet fig croquembouche. By daring to use the spicy sauce of black pepper, the taste will be deepened.

“Terrine chocolate” using Kaga tea with “Red cheeks” from Aichi prefecture
Using Kaga tea and chocolate, this is an excellent sweet for adults with a modest sweetness that is ideal for ending the course meal. Excellent compatibility with sweet and sour Aichi red cheeks.

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＞TAKUMI French Course-Gifts from Ishikawa Prefecture-Click here for details