Jean-Georges at The Shinmonzen

Luxurious terrine of Duck Foie Gras and black truffle, served with a sweet and savory fig jam and toasted brioche.

Tender Mishima beef tenderloin cooked to perfection, accompanied by a rich, aromatic sauce infused with Japanese sansho pepper.

A light and airy matcha green tea soufflé, served with a delicate crème anglaise made from sweet azuki beans.

Classic French pâté en croûte, a savory meat pie encased in a flaky pastry, complemented by refreshingly tart pickled daikon.

Delicate tilefish (amadai) gently steamed with sake, served with a selection of seasonal Kyoto vegetables and a light dashi broth.

Perfectly seared Hokkaido scallops atop a creamy, umami-rich risotto made with fresh sea urchin (uni) and a hint of citrus.

A vibrant salad featuring a medley of fresh, seasonal Kyoto vegetables, delicate herbs, and a bright yuzu-infused vinaigrette.