Imenyu enezinto ezingu-5 ezisebenzisa izithako eziningi ezitholakala ngesizini. Ungajabulela ngokulandelana isidlo sokuqala, i-pasta noma i-risotto, isidlo senhlanzi, isidlo senyama, kanye nodili. Njengesibonelo semenyu yosuku oluthile, kuqala kuza i-carpaccio ye-bream enokunambitheka kwamakhambi njengesidlo sokuqala. Ngemva kwalokho, kuzolandela i-pasta enesiphundu se-yuzu, i-spaghetti “Aglio e Olio” enesinkwa se-sepia sase-Sardinia kanye nohlamvu lwe-broad bean, kanye nesidlo senhlanzi se-aquapazza esenziwe nge-mackerel kanye ne-clam yase-Kujukuri Beach e-Chiba. Njengesidlo esiyinhloko, sizokunikeza inyama yenkomo yase-Japan eyosiwe enezithelo zonyaka kanye nesosi ye-beurre réduit. Ekugcineni, ungajabulela i-dessert nge-blancmange enokunambitheka kwekhokhonathi kanye ne-macedonia yezithelo zasezindaweni ezishisayo.

Lena imenyu ehleliwe ekuvumela ukuthi ujabulele ngokugcwele umbono wezwe oyingqayizivele kaChef Takehige.Imenyu inesidlo esisodwa sokokuzithokozisa, i-pasta eyodwa noma i-risotto, isidlo senhlanzi esisodwa, isidlo senyama esisodwa, kanye nodili olulodwa, futhi izivakashi zingajabulela izidlo ezenziwe ngezithako zesizini ezikhethwe ngokucophelela. Njengesibonelo semenyu yosuku evamile, siqala ngesidlo esivula ukudla esiyiqanda elishisisiwe le-meunière eliqedelwa ngesosi yebhotela, kulandele izidlo ze-pasta ze-Okinawan Agu pork salsiccia ne-spaghetti yamakhowe e-maitake.Esidlweni esinokudla kwasolwandle, sinikeza izinhlobo ezihlukahlukene zezinhlanzi ezisanda kudotshwa ezitholakala eMakethe yase-Toyosu ezinososi we-saffron, futhi esidlweni esiyinhloko, sinikeza inyama yenkomo emnyama yase-Japan eyosiwe enezilimo zemvelo zonyaka kanye nososi we-madere.Njengesidlo esingemva kokudla, i-peach dégorgement ihambisana ne-V.S.O.P. cognac ne-jelly yezithelo ezisawolintshi, okwakha isidlo esibonisa umbono wompheki kuze kube sekugcineni.

Imenyu yokudla okunethezekile ekhethwe ngumpheki, ehlanganisa izithako zesizini ezifana ne-Miyazaki Caviar 1983, i-black truffle, i-white truffle, i-lobster, i-foie gras, kanye nenyama yenkomo yase-Japan yekilasi eliphezulu kakhulu. Iqukethe izidlo zokuqala ezimbili, i-pasta eyodwa noma i-risotto, isidlo senhlanzi esisodwa, isidlo senyama esisodwa, kanye nodili olulodwa, okukhipha ubuhle bezithako ngokugcwele. Isibonelo semenyu yosuku oluthile sihlanganisa i-tartare yama-shrimp amnandi enomouse ye-cauliflower ne-Miyazaki Caviar 1983, kanye ne-consommé gelée yama-shellfish nephunga le-bergamot ukuze kwenziwe isiqalo esihle. I-foie gras yedada egqunywe ekhabetheni ihambisana ne-sauce port, kanti i-pasta ihambisana ne-risotto enama-white truffle ase-Alba no-Scallion wase-Shimonita. Esidlweni senhlanzi, i-vapor-steamed red sea bream iphethwe nge-confit yama shrimp namazambane kanye ne-sauce champagne enokunambitheka kwe-yuzu, kanti esidlweni esiyinhloko, i-poêlée yenyama yefillet yenkomo yaseMatsusaka ihambisana ne-gratin dauphinois enokunambitheka kwe-black truffle yase-France kanye ne-sauce Périgord. Njengedizethi, i-terrine eyenziwe ngoshokoledi we-Valrhona ihambisana ne-creme chantilly yevanilla esezingeni eliphezulu kakhulu, futhi iphethwa nge-V.S.O.P cognac nephunga le-black truffle.

Ungacela lo shefu ukuba asungule isidlo ngokwalokho okuthandayo.