Yikhowusi enezinto ezintlanu ezenziwe ngezinto ezininzi ezifumaneka ngeli xesha lonyaka. Ungayonwabela ngolu landelelwano: isidlo sokuqala, ipasta okanye i-risotto, isidlo sentlanzi, isidlo senyama, nesidlo esisemnandi. Njengomzekelo wemenyu yosuku oluthile, kuqala kuza i-carpaccio ye-seabream enencasa yemifuno njengesimuncumuncu. Emva koko, kuza kulandela i-spaghetti “Aglio e Olio” ye-sepia yaseSardinia kunye neembotyi ze-broad, ipasta enevumba le-yuzu, kunye nesidlo sentlanzi se-aquapazza se-mackerel kunye ne-clams ezivela e-Kujukuri Beach e-Chiba. Njengesidlo esiphambili, kuza kunikezelwa inyama yenkomo yaseJapan eyosiweyo enemifuno yexesha lonyaka nesosi yeBeurre Réduit. Ekugqibeleni, unokonwabela i-blancmange enencasa yekhokhonathi kunye ne-macedonia yeziqhamo zetropiki njengesidlo esisemnandi.

Le yimenyu emiselweyo ekwenza ukwazi ukonwabela ngokupheleleyo indlela ekhethekileyo uChef Takehige abona ngayo izinto.Imenyu inento enye yokutya okulula, ipasta enye okanye i-risotto enye, isidlo esinye senhlanzi, isidlo esinye senyama, nesidlo esinye esisemva kwesidlo, kwaye iindwendwe zinokonwabela izidlo ezenziwe ngezinto zokupheka zexesha lonyaka ezikhethwe ngononophelo. Ngokomzekelo wemenyu yosuku oluqhelekileyo, siqala ngesidlo esivula umlomo seqanda elitshiswe kancinci eline-sauce yebhotolo, silandele ngezitya ze-pasta ze-Okinawan Agu pork salsiccia kunye ne-spaghetti yamakhowa e- maitake.Kwisidlo sokutya kwaselwandle, sinikezela ngeentlobo-ntlobo zeentlanzi ezisandula ukulotywa ezivela kwiMarike yaseToyosu kunye nesosi ye-saffron, kwaye kwisidlo esiphambili, sinikezela ngenyama yenkomo emnyama yaseJapan egcadiweyo kunye nemifuno yexesha lonyaka nesosi ye-madere.Kwisidlo esingumgubo, i-peach dégorgement idityaniswe ne-V.S.O.P. cognac ne-jelly ye-citrus, nto leyo eyenza isidlo esibonisa umbono wompheki kuyo yonke into ukuya kutsho ekugqibeleni.

Imenyu yokutya okuninzi okunethezekileyo, okukhethwe ngumpheki okunezinto zokupheka zexesha lonyaka, kuquka iMiyazaki Caviar 1983, i-black truffle, i-white truffle, i-lobster, i-foie gras, kunye ne-Black Beef yaseJapan esemagqabini.Imenyu inezinto ezimbini zokuluncancisa, ipasta enye okanye i-risotto, isidlo esinye senhlanzi, isidlo esinye senyama, kunye nesidlo esinye esisemva kwesidlo, ezibonisa okona kulungileyo kwisithako ngasinye. Ngokomzekelo wemenyu eqhelekileyo yosuku, isidlo sokuqala sine-shrimp tartare enencasa emnandi ehambisana ne-cauliflower mousse ne-Miyazaki Caviar 1983, ehambisana kakuhle ne-crustacean consommé gelée kunye nevumba le-bergamot.I-foie gras yedada esongelwe kwikhabishi ihanjiswa nesosi ye-poireau, ngoxa i-pasta ihamba ne-risotto enee-truffle ezimhlophe zase-Alba kunye nee-leek zase-Shimodaita.Kwisidlo sokutya kwaselwandle, sinikezela nge-red sea bream vapore, egqitywe nge-shrimp ne-potato confit nesosi yeChampagne egalelwe i-yuzu. Kwisidlo esiphambili, sinikezela ngefillet yenkomo yaseMatsusaka ephekelwe ngepoêlée, ehamba negratin dauphinois yaseFransi egcwaliswe ngetruffle emnyama nesosi yasePérigord.Kwisidlo esingumgubo, sinikezela nge-terrine eyenziwe ngetshokolethi yeValrhona, ehamba ne-creme chantilly eyenziwe nge-vanilla esemagqabini, size sigqibe nge-V.S.O.P. cognac kunye namavumba e-black truffle.

Ungacela lo mpheki ukuba enze isidlo ngokwezinto ozithandayo.