BANQUET

• Yellowtail tartare with cauliflower puree and spring vegetables, served with dried mullet roe powder
• Spring vegetable risotto with duck thigh confit and fond de veau sauce
• Steamed red sea bream in wine, braised spring cabbage, cherry shrimp and tomato sauce
• Wagyu beef fillet, spring onions and potatoes, clam sauce
• Strawberry Pavlova
• 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.

• Yellowtail carpaccio with rosemary-flavored green pea sauce
• Grilled scallops and spring vegetables with watercress and blue cheese sauce
• Shimabara chicken and cashew nut stir fry
• Spring cabbage and cherry shrimp fusilli
• Sautéed red sea bream with clam and rapeseed flower sauce
• Spring vegetable tempura
• Roasted beef tenderloin with spring vegetables and port sauce
• Bamboo shoot rice and soup
• Seasonal fruit verrine
• 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.

• Charcuterie platter (prosciutto, Milan salami, mortadella)
• Smoked salmon and sliced onions
• Vegetable quiche
• Three kinds of fresh sashimi from Nagasaki
• Sesame-scented Bang Bang Chicken
• Steamed red sea bream with mushroom and butter sauce
• Deep-fried mackerel with shishito peppers and mizorean
• Assortment of 2 kinds of dim sum
• Shrimp in chili sauce
• Nagasaki Tempura Platter
• Chicken and mushroom fricassee
• Today's Pasta
• Tomosankaku's Roast Beef with Les Forts Sauce
• 5 kinds of desserts

*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.

• fin
• Assorted sashimi of fresh fish from Nagasaki
• Tempura of seasonal vegetables and shrimp
• Hatoshi
• braised braised meat
• Sara udon
• Nagasaki Wagyu Beef Thigh Steak - Lemon Steak Style
• Omura Sushi
• soup
• Sun Egg Milkshake

*All prices include taxes, service charges, and room charges.
*Please note that the menu may change depending on the availability of ingredients.
*Please note that venue usage is limited to 2 hours.
*Available for groups of 15 or more.
*We will prepare a banquet hall according to the number of guests.
*Free drinks are available for a 2-hour period.

• fin
• Assorted sashimi of fresh fish from Nagasaki
• Hatoshi
• braised braised meat
• Sara udon
• Nagasaki Wagyu Beef Thigh Steak - Lemon Steak Style
• Omura Sushi
• soup
• Sun Egg Milkshake

*All prices include taxes, service charges, and room charges.
*Please note that the menu may change depending on the availability of ingredients.
*Please note that venue usage is limited to 2 hours.
*Available for groups of 15 or more.
*We will prepare a banquet hall according to the number of guests.
*Free drinks are available for a 2-hour period.