A featured dish from our Afternoon Tea-style lunch.
This dish is based on salpicón, a preparation in which ingredients are finely cut and dressed with vinegar and olive oil. Thick slices of tairagi clam, artichoke, winter vegetables, and herbs are seasoned and mixed together, then finished with a caper espuma.
As we were able to source excellent seasonal tairagi (pen shell clam), I considered how best to interpret it within Spanish cuisine, which ultimately led to this dish.
*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.
