[A Luxurious Christmas to Celebrate the Holy Night] Christmas Premium Dinner

An Invitation to Culinary Bliss

Félicité de Gastronomie

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Caviar, also known as “black pearls”; ikura, also called “red pearls”; and sea urchin roe, hailed as “the gold of the sea.” Let’s take a gentle peek inside this treasure chest of the ocean’s bounty.

Lobster and Scallop Wrapped in Shogoin Turnip, Served as a Salad, with a Honey and Sherry Vinegar Vinaigrette

Salade de Homard et Saint-Jacques au Navet de “SYOGOIN” Vinaigrette de Miël au Xérès

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A fusion dish combining Japanese and Western cuisines, featuring lobster and scallops—known for their sweetness and firm texture—wrapped in “Shogoin” turnips, a traditional Kyoto vegetable with a delicate, refined flavor. Served with a sauce that balances refreshing lightness and rich depth.

Ezo Abalone and Veal Sweetbread Fricassee, Served in a Crispy Ring

Fricassée of Ezo Abalone and Veal Sweetbreads with a Crispy Ring

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Tender and springy Ezo abalone and veal sweetbreads—with their milky richness and smooth texture—are simmered in veal stock. Please enjoy the contrast in textures with the fragrant, crispy ring.

Mixed Mushroom Flan Topped with Truffle Crème

Crème de Truffé on Mixed Mushroom Flan

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A smooth flan that concentrates the umami of various mushrooms is topped with a richly fragrant truffle cream. A rich aroma fills the air the moment you take a spoonful.

Grilled Amadai with Scales, Served with Seasonal Root Vegetables, Soft-Boiled Egg with Anglaise Sauce, and Caviar

“AMA-DAI” Fillet with Roasted Fish Scales, Root Vegetables
, and Anglaise Sauce with Poached Egg and Caviar

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The contrast between the tender, slowly cooked white meat and the crispy texture of the scales, which were seared with hot oil to stand upright. The sweetness of the soft-boiled egg and the velvety English sauce, enhanced with a touch of saltiness from the caviar, lend a rich depth to the delicate flavor of the white meat.

Wagyu Filet Mignon and Sautéed Foie Gras in Pastry, with Madeira Sauce, Pomme Anna, and Three-Vegetable Purée

Filet de Bœuf and Sautéed Foie Gras in Pastry Crust with Madeira Sauce, Pomme Anna, and Three-Vegetable Purée

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A classic combination of Wagyu beef and foie gras takes center stage as the main course. To ensure none of the rich umami flavor escapes, the dish is baked in a crispy puff pastry crust. To balance the robust umami, the entire dish is finished with a rich Madeira wine sauce.

: A dome-shaped strawberry mousse coated in white chocolate, served with vanilla ice cream and an almond tuile with mascarpone cream

Dôme de Mousse de Fraise au Chocolat Blanc
Vanilla Ice Cream and Almond Tuile with Mascarpone Cream

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A white Christmas depicted on the plate, with tart strawberry mousse encased in a white chocolate dome.