Kasumi crab, Daikon, Lentils
Aged lamb, Basil, Pedro Ximénez
Morteruelo Mille-feuille
2nd Plate
Starting in March, we will also accept dinner reservations on Fridays.
Shellfish, Butterbur Bud, Agridulce
Infusión de Seto
Sakura, Arroz con leche
Chestnuts, Rum, Blood orange
Notice of Lunch Price Revision from 2026
