A featured dish from our Afternoon Tea-style lunch.
This dish is a simple preparation of puff pastry topped with a liver paste made from Awaodori chicken—Tokushima’s local breed—followed by a terrine made from the same chicken, lightly warmed before serving.
In Spanish, mille-feuille is called milhojas. The word hojas means “leaves,” so the term was likely adopted as a direct translation from the French name.
As someone who tends to crave the crisp texture of pastry during the winter, I decided to include this piece as part of the first plate of the course.
*Please note that, starting in 2026, the price of our lunch course will be revised to ¥5,500 (tax and service charge included).
This menu item is not always available. Offerings may vary depending on the season and ingredient availability.
We operate on a reservation-only basis, with bookings required at least two days in advance. Please make your reservation here.
