For lunch, the guests can choose either a 4-course or 6-course menu; for dinner, there is a 10-course menu with an option for wine pairing. 70 percent of the ingredients come from Japan, and the remaining 30 percent come from European countries, such as France. Due to the use of the freshest seasonal ingredients, the menu, except for the signature dish of wagyu tenderloin, changes on a monthly basis. The wagyu beef, offered as a main course, is either Hida beef or distinctive beef from Kagoshima-whose fat tastes like meat-while the duck and guineafowl are from France. You can enjoy fresh seasonal seafood including mackerel from Miyagi Prefecture, splendid alfonsino from Chiba Prefecture, crabs from Toyama Prefecture, and scorpionfish from Aomori Prefecture.