Table For Tomorrow/TIAD,オートグラフコレクション

[August to October menu]

■The first dish

Smoked soft-boiled quail eggs and caviar from Toyohashi

■Cold seasonal plate

Salad Lobster: 2 minutes 40 seconds of texture inspiration from the chef

A warm dish

Nagoya Cochin fricassee in a potato case

■ Fish dishes

Pan-fried black abalone with radish confit and Périgueux sauce

■Meat dishes (You can choose one dish from the following:)

・Dissection of Hokkaido Summer Pigeons, Sauce Bigarade

・A5 rank Japanese black beef fillet roti (+4,800 yen)

■ TIAD pastry chef's special dessert

French chestnut and blackcurrant Mont Blanc with raspberry sorbet

■ Coffee or Tea

■ Small snacks after the meal

[November 1st - December 19th, December 26th - December 30th, January menu]

■The first dish

Smoked soft-boiled quail eggs and caviar from Toyohashi

■Cold seasonal plate

Ezo abalone salad in the chef's image

A warm dish

Hokkaido scallop flan and foie gras composition

■ Fish dishes

Grilled Canadian lobster covered in black rice

■Meat dishes (You can choose one dish from the following:)

Hokkaido Nemuro female Ezo venison yukku shintama steak with poivre sauce

A5 Rank Japanese Black Beef Fillet Roast (+4,800 yen)

■ Dessert

Akane and Kuroka: Seasonal persimmon and coffee dessert

■ Coffee or Tea

■ Small snacks after the meal

* Menus may change due to purchase situation etc.Please note.※The photograph is an image.*Please make your reservation at least 3 days in advance.