Monolith

The ultimate French course, embodying the chef's skill and sensibility. A special multi-course menu featuring luxurious ingredients from amuse-bouche to dessert.

A standard full course that allows you to fully enjoy seasonal ingredients. It offers a balanced and elegant dining experience from appetizers to main courses and desserts.

The signature course bearing the restaurant's name. It is a satisfying menu that condenses seasonal flavors and the chef's dedication.

A short course available only during lunchtime. It has a light composition, perfect for those who want to casually enjoy authentic French cuisine.

A dish of pigeon from Vendée, France, baked in pastry with foie gras and truffles. Served with a rich Salmis sauce made from pigeon jus.

A traditional Rossini-style en croûte combining beef fillet and foie gras. Served with a Périgueux sauce with a truffle aroma.

Tender veal fillet, fragrant morel mushrooms, and foie gras baked in a pie. It pairs well with a sweet Madeira sauce.

A pie dish filled with flavorful lamb and foie gras. Finished with a classic Périgueux sauce made with truffles.

Gibier pie with fresh Ezo deer meat and foie gras from Hokkaido. The spicy poivrade sauce, seasoned with pepper, enhances the meat's flavor.

A seafood pie filled with blue lobster and scallop mousse. An innovative dish enjoyed with two types of sauce: vanilla and espresso.

A luxurious pie combining quail meat, blue lobster, and scallop mousse. Served with a crustacean sauce that concentrates the shellfish's umami.

An exquisite en croûte made with black abalone and duck. It features a rich, oceanic sauce made from abalone liver.