BANQUET

• Marinated Pacific saury and grilled eggplant tartare with red wine vinegar jelly and beetroot sauce
• Sautéed foie gras with chestnuts
• Grilled tilefish with scales and baked sweet potato risotto with tomato sauce
• Roasted duck with Bordelaise sauce, porcini mushrooms and celery root puree
• Japanese chestnut Mont Blanc with Nagasaki roasted green tea and milk chocolate ice cream
• bread
• coffee

*All prices include tax, service charge and room charge.
*Ingredients and menu may change depending on the supply situation.
*Course reservations are accepted for groups of 15 or more.
*The venue can be used for up to 2 hours.
*We will prepare a banquet hall according to the number of guests.

• Chilled chicken breast with dried persimmon and mozzarella sauce
• Spicy Chinese-style marinated tuna with the aroma of green onions and nuts
• Salmon and potato fritters with basil-flavored tomato sauce
• Pacific saury casarecce with garlic breadcrumbs
• Pork shoulder confit with pickled cabbage and cream mustard sauce
• Roasted Wagyu beef round with Bordelaise sauce, shimeji mushrooms and green beans
• Maitake mushroom and chestnut rice, pickles and clear soup
• Almond tofu and apricot liqueur jelly
• coffee

*All prices include tax, service charge and room charge.
*Ingredients and menu may change depending on the supply situation.
*Table buffet reservations are accepted for parties of 20 or more.
*The venue can be used for up to 2 hours.
*We will prepare a banquet hall according to the number of guests.

• Chilled chicken breast with dried persimmon and mozzarella sauce
• Spicy Chinese-style marinated tuna with the aroma of green onions and nuts
• Salmon and potato fritters with basil-flavored tomato sauce
• Pacific saury casarecce with garlic breadcrumbs
• Pork shoulder confit with pickled cabbage and cream mustard sauce
• Roasted Wagyu beef round with Bordelaise sauce, shimeji mushrooms and green beans
• Maitake mushroom and chestnut rice, pickles and clear soup
• Almond tofu and apricot liqueur jelly

*All prices include tax, service charge and room charge.
*Ingredients and menu may change depending on the supply situation.
*Buffet reservations are accepted for parties of 30 or more.
*The venue can be used for up to 2 hours.
*We will prepare a banquet hall according to the number of guests.

• Marinated salmon, avocado mousse, red snow crab, yuzu flavor
• Sautéed foie gras, mushroom risotto, cheese tuile
• Pan-fried Golden-Eyed Snapper with Herb Emulsion
• Roasted duck and Nagasaki Wagyu beef with sansho pepper sauce and Madeira sauce
• Strawberry creme dange
• bread
• coffee

*All prices include tax, service charge and room charge.
*Ingredients and menu may change depending on the supply situation.
*Course reservations are accepted for groups of 15 or more.
*The venue can be used for up to 2 hours.
*We will prepare a banquet hall according to the number of guests.

• Fresh sashimi platter from Nagasaki
• Salmon and Chinese cabbage naage with yuzu aroma
• Roasted winter vegetables and prosciutto salad with balsamic sauce
• Red snow crab and avocado tart
• Deep-fried mackerel with shishito peppers and mizorean
• Fusilli with mushroom and tomato cream
• Roasted beef rib, potato puree, Madeira sauce
• Radish rice and soup
• Strawberry blancmange
• coffee

*All prices include tax, service charge and room charge.
*Ingredients and menu may change depending on the supply situation.
*Table buffet reservations are accepted for parties of 20 or more.
*The venue can be used for up to 2 hours.
*We will prepare a banquet hall according to the number of guests.

• Assorted prosciutto, Milan salami and mortadella
• Smoked salmon and sliced onions
• Pate de campagne pinchos
• Three kinds of fresh fish sashimi
• Sesame-scented Bang Bang Chicken
• Steamed red sea bream with mushroom and butter sauce
• Chawanmushi
• Assortment of 2 kinds of dim sum
• Mapo tofu with the aroma of Japanese pepper
• Nagasaki Tempura Platter
• Chicken and mushroom fricassee
• Today's Pasta
• Tomosankaku's Roast Beef with Les Forts Sauce
• Dessert

*All prices include tax, service charge and room charge.
*Ingredients and menu may change depending on the supply situation.
*Buffet reservations are accepted for parties of 30 or more.
*The venue can be used for up to 2 hours.
*We will prepare a banquet hall according to the number of guests.