[Entire building reserved] “Visiting chef plan (Chef Koshimizu)” where we invite a visiting chef for dinner **Request reservation**

[Special Dinner for a Visiting Chef] 3 types of finger foods Scallop/celery root and radish bouquet Specialty foie gras cubes Mushroom ravioli with truffle cheese sauce Grilled red sea bream with herb sauce Rare Japanese beef steak with sukiyaki flavor and truffles Marshmallow ice cream and meringue basket devil's financier *Please note that the menu may change slightly depending on the season and availability of ingredients. Introducing the visiting chef Hiromi Koshimizu After graduating from Tokyo Culinary School, he trained for four years at Les Cristalines in Minami Aoyama, worked up to the level of sous chef, and moved to France. He trained for a total of 4 years, including working as a chef saucier at La Poularde (1 star) and chef poissonier at La Table St-Crescent (2 stars). After returning to Japan, he worked as a sous chef at Mar d'Amour in the members-only hotel Tokyo Baycourt Club, and then became executive chef at L'Arre et la Manière in Ginza. Left the company in February 2020 and became independent. [Award history] 2018 Gault & Millau 14 points 2019 Tabelog Award Bronze 2020 Tabelog Award Bronze 【Breakfast】 ・Odawara mandarin orange juice ·vegetable salad ·Yogurt ・Seasonal fruits ·egg ・ Impressive butter toast (with ham and cheese) *Coffee, black tea, and green tea are also available.