RAW AND SEAFOOD
- CAVIAR
- Blinis, Sour Cream, Egg Mimosa & Shallots, Chives and Condiments
- Oscietra – JPY 25,000
- Beluga – JPY 80,000
- SEAFOOD PLATEAU for two
- Oysters, Kuruma-Ebi Prawns, Crab, Baby Octopus, Uni, Scallops, Lobster
- JPY 22,000
- FRESH OYSTERS three ways
- Raw with Condiments, Baked with Fresh Herbs and Garlic Confit, Grilled with Kyoto Shichimi
- JPY 7,000
- BLUEFIN TUNA TARTARE
- Hand-Cut Chutoro, Citrus, Avocado, Yuzu Pepper
- JPY 6,000
- PRAWN COCKTAIL
- Poached Kuruma-Ebi Prawn, Emba Umami Sauce
- JPY 5,200
- EMBA CRAB CAKE
- Japanese Sea Snow Crab, Garden Herbs, Lemon-infused Tartar Sauce
- JPY 5,800
APPETIZERS
- CROSTONE
- Homemade Sourdough, Smoked Camembert, Seasonal Grilled Mushrooms, Pancetta
- JPY 4,000
- Charcoal-ROASTED CAULIFLOWER
- Mint Yoghurt, Sesame Sauce
- JPY 3,800
- STEAK TARTARE
- Kumamoto Akaushi Tenderloin, Capers, Parsley, Pickles, Free-range Egg Yolk, Grilled Sourdough
- JPY 5,500
SALADS
- CAESAR
- Tamba-Ajiwai Chicken, Smoked Bacon, Shaved Parmesan, Focaccia Croutons
- JPY 3,700
- SPINACH
- Crispy Quinoa, Olives, Feta Cheese, Cherry Tomatoes, Goji Berries, Raspberry Dressing
- JPY 3,600
- BURRATA
- Farm Tomatoes, Aubergine Purée, Basil Oil
- JPY 4,200
SOUP
- EBISU PUMPKIN and KABOCHA SQUASH
- with Gingerbread
- JPY 3,500
- LOBSTER
- Spring Onion, Kyoto Rice, Caviar
- JPY 4,200
- ONION
- with Cheese Croutons
- JPY 3,500
MEAT
- 30-day dry aged Kagoshima Sirloin (200 g)
- JPY 15,000
- Akaushi Beef Tenderloin
- 150 g – JPY 11,000
- 200 g – JPY 13,000
- Japanese Hanger Steak (200 g)
- JPY 7,000
- Kyoto Pork Loin (300 g)
- JPY 6,000
- Roasted Kyo-Jidori Chicken (500 g)
- JPY 7,000
- Japanese Tomahawk (2.5 kg)
- JPY 60,000
- 30-day dry-aged Tokushima T-Bone (1 kg)
- JPY 32,000
- 30-day dry-aged USDA Prime Rib-eye (300 g)
- JPY 13,000
- 30-day dry-aged USDA Prime Sirloin (300 g)
- JPY 14,000
- Australian Lamb Chop (200 g)
- JPY 6,500
- Australian Whole Lamb Rack (1.5 kg)
- JPY 22,000
- Add-ons
- BLUE CHEESE – JPY 1,200
- SEA TIGER PRAWN – JPY 6,000
- HALF LOBSTER TAIL – JPY 6,500
- CRAB LEG – JPY 6,500
FISH
- CHEF’S DAILY CATCH
- Market Price
- TOTTORI SALMON
- JPY 7,500
- TUNA CHUTORO STEAK
- JPY 8,000
- GRILLED LOBSTER
- JPY 13,000
Sauces
Beárnaise, Mushroom, Smoked Mustard, Salsa Verde, Barbecue, Red Wine, Garlic Confit, Bone Marrow, Sansho Pepper, Sesame, Wasabi Butter, Yamazaki Whisky
SIDES
- TRUFFLE FRIES
- JPY 2,500
- Wakame Mashed Potatoes
- JPY 2,000
- JACK POTATOES
- with Kyoto Shichimi Sour Cream
- JPY 2,000
- GRILLED ASPARAGUS
- JPY 2,500
- Buttered Corn Kernels
- with Bonito Flakes
- JPY 2,000
- GRILLED FARM VEGETABLES
- JPY 2,500
- Maple-Roasted Pumpkin
- with Sesame
- JPY 2,000
- SEASONAL MUSHROOMS
- with Furikake
- JPY 2,500
- BONE MARROW CROQUETTE
- JPY 2,500
- SPINACH GRATIN
- JPY 2,500
- Burnt Mimolette Macaroni and Cheese
- JPY 2,500
- Sweetcorn Tofu Crème Brûlée
- JPY 2,500
DESSERT
- EMBA CHEF SOUFFLÉ
- Marron Soufflé, Cassis Compote, Rum, Vanilla Ice Cream
- JPY 3,000
- PAVLOVA
- Italian Meringue, Seasonal Berries, Mixed Berry Sorbet
- JPY 2,600
- PECAN TART
- Rum Raisin Ice Cream, Banana Sauce
- JPY 2,600
- NEW YORK–STYLE BLUEBERRY CHEESECAKE
- Biscoff Crumble, Blueberry Ripple Ice Cream
- JPY 2,600
- CHOCOLATE LAVA CAKE
- Melting Mochi, Strawberry Compote, Raspberry and Chocolate Ice Cream
- JPY 2,600
- BAILEYS CRÈME BRÛLÉE
- with White Chocolate Ice Cream
- JPY 2,600
All prices are in Japanese yen, and include 15% service charge and consumption tax.