This dinner course features a clam pasta at its seasonal peak and an appetiser of strawberry and shrimp.
For the main course, Australian veal loin is paired with foie gras.
Thoughtfully composed with seasonal ingredients, the course offers a refined expression of flavours unique to this time of year.
BT Season Harvest Course
– Season Sakura –
At the peak of the season, presented in its most beautiful form.
This course features a clam pasta at its seasonal peak and an appetiser of strawberry and shrimp.
For the main course, Australian veal loin is paired with foie gras.
Thoughtfully composed with seasonal ingredients, it offers a refined expression of flavours unique to spring.
– A Limited Spring Course Celebrating Seasonal Ingredients – (6 Courses)
| Amuse A seasonal amuse-bouche Appetizer Grilled shrimp and strawberry salad Soup Fresh farm vegetable potage Pasta Handmade tagliolini (tajarin) with clam ragù Main Roasted Australian veal loin with foie gras, Madeira sauce Desesrt Strawberry meringue Chantilly Café Petit fours and coffee or tea Available from 3 March to 31 May 2026 (Saturday) Weekday Dinner Only Price JPY 13,200 per person (inclusive of tax and service charge) |
We invite you to savour the finest gifts of the season at your leisure.
Our team looks forward to welcoming you.
