RARE＋ｃ

~◇Course Contents◇~

One case

amuse

Small appetizers

entree

Appetizers made with seasonal ingredients and a sense of the season

entree chaude

Attention to detail and playfulness Warm appetizers

potage

Soup that evokes the four seasons

poisson

Seafood dishes

viande

A dish that conveys the deliciousness of Japanese meat and seasonal vegetables

December

Final dish to conclude the course

avant dessert

A refreshing pre-dessert

grand dessert

Desserts made with seasonal and carefully selected ingredients

mignardise/cafe ou the

After-meal snacks/After-meal drinks

*Course content changes daily.

It depends on the supply situation.