Today's IngredientsHomemade CaviarFrench Foie GrasKochi WatermelonAkiyoshidai Fresh GarlicRoot CeleryMatsusaka Beef Strip LoinFrench White AsparagusKagawa AsparagusKitakyushu Red Sea UrchinAkamo-kuButter TeaFirefly Squid and Scallop TartareSmoked Caviar GougèreSignature DishesKitakyushu Red Sea UrchinOriginal Oscietra CaviarAka-za ShrimpTennaga ShrimpConsommé JellyCauliflower CreamFrançois RoyalMushroom Soup CappuccinoOnsen Tamago (Hot Spring Egg)Two Types of BreadHassun - Tango no Sekku DecorationEight Types of Vegetable JellyFrench DressingGalantine - Daisendori Chicken, Truffle, BurdockPicklesSteamed Abalone with Liver SauceBordeaux White AsparagusHollandaise SauceTruffle and Beef BrothAsparagus (Sanuki no Mezame)Snow CrabAurora SauceEggParsleyPaprikaFoie Gras MonakaAmerican CherriesAmerican Cherry JamKirsch JellyAlmond CoatingAdditional Dish + JPY 5,000Baked Sea Urchin in Puff PastryRoot Celery and Seafood Broth SaucePalate CleanserKochi Watermelon JuiceLime SorbetMintCharcoal-Grilled Matsusaka Beef Strip LoinFried Garlic from AkiyoshidaiSakura Shrimp Risotto (Half)Sakura Shrimp, Saffron, Canola FlowerSakura Shrimp, Lotus Root, and Asparagus TempuraCurry Rice (One-Third)No Flour or Butter UsedKitakyushu LoquatWhite Wine JellyMarc (Distilled from Grape Skins) SorbetHerbal TeaSakura CheesecakeYame Tea Ice Cream Less