SALADS
- CAESAR (G, E, D, M, MSG)
- Tamba-Ajiwai Chicken, Maple-Glazed Bacon, Soft-Poached Egg, Shaved Parmesan, Focaccia Croutons
- JPY 4,500
- Add Smoked Salmon for JPY 1,500
- Add Kuruma-ebi prawns for JPY 2,100
- THE GARDEN (M)
- 10 Varieties of Fresh Vegetables, Onion Dressing, Black Onion Ash
- JPY 3,800
- SPINACH (G, D, N, S)
- Crispy Quinoa, Olives, Feta Cheese, Cherry Tomatoes, Goji Berries, Truffle Dressing
- JPY 4,200
SOUP
- LOBSTER (CT, D, C, A)
- Kujo Spring Onion, Koshihikari Rice, Caviar
- JPY 4,200
- ONION (G, E, D, C)
- Homemade Sourdough Croutons, Comtè Cheese
- JPY 3,800
APPETIZERS
- KNIFE-CUT STEAK TARTARE (G, S, M)
- Wagyu Tenderloin, Capers, Parsley, Pickles, Free-Range Egg Yolk, Grilled Sourdough
- JPY 5,500
- Add FRENCH FRIES for JPY 1,500
- CHARCOAL-GRILLED CAULIFLOWER (D, E, SM)
- Sesame-Crusted Cauliflower, Mint Yoghurt, Sesame Sauce
- JPY 4,000
- Add TRUFFLE SALSA for JPY 1,200
- BLUEFIN TUNA TARTARE (F)
- Hand-Cut Chutoro, Citrus, Avocado, Yuzu Pepper, Burnt Wasabi Butter
- JPY 6,000
- Add 10 g of OSCIETRA CAVIAR for JPY 7,500
- SHRIMP COCKTAIL (E, G, CT, D)
- Poached Kuruma-Ebi, EMBA Original Sauce
- JPY 5,200
- EMBA CRAB CAKE (G, CT, E, SF, S)
- Japanese Snow Crab, Burnt Capsicum Sour Cream, Ikura, Radish Relish
- JPY 5,800
- CAVIAR SELECTION (D, E, F, G)
- Served with Blinis, Sour Cream, Egg Mimosa, Shallots and Chives
- Oscietra (30 g) – JPY 25,000
- Beluga (50 g) – JPY 120,000
JAPANESE MEATS
- JAPANESE BEEF TENDERLOIN (D, E)
- with Béarnaise Sauce
- 150 g – JPY 11,000
- 200 g – JPY 13,000
- AKAUSHI WAGYU BEEF SIRLOIN DRY-AGED 30 DAYS (200 g) (D, A, G, C)
- with Black Pepper Sauce
- JPY 15,000
- EMBA SIGNATURE WAGYU BURGER (7 oz) (G, E, D, S, C, MSG, A, P)
- Premium Aged Cheddar Cheese, Yamazaki Whisky Glaze, Homemade Onion Jam, Wasabi Mayonnaise
- JPY 9,500
- AICHI CHITA BEEF T-BONE DRY-AGED 30 DAYS (1 kg) (D, E, A, G, C)
- with Béarnaise, Black Pepper and Smoked Mustard Sauces
- JPY 32,000
- TOKUSHIMA AWA KUROUSHI TOMAHAWK DRY-AGED 30 DAYS (2.5 kg) (D, E, A, G, C)
- with Béarnaise, Black Pepper and Smoked Mustard Sauces
- JPY 60,000
CHICKEN
- ROASTED KYO-JIDORI CHICKEN (C)
- with Sansho Pepper Sauce
- JPY 7,000
USA/AUSTRALIAN MEATS
- USA PRIME RIB-EYE DRY-AGED 30 DAYS (300 g) (D, A)
- with Black Pepper Sauce
- JPY 13,000
- USA PRIME SIRLOIN DRY-AGED 30 DAYS (300 g) (D, E)
- with Béarnaise Sauce
- JPY 14,000
- AUSTRALIAN LAMB CHOP (200 g) (C)
- with Sansho Pepper Sauce
- JPY 6,500
- AUSTRALIAN WHOLE LAMB RACK (D, A, C)
- with Black Pepper, Sansho Pepper and Smoked Mustard Sauces
- JPY 22,000
FISH
- DRY-AGED KINMEDAI (F)
- with Salsa Verde Sauce
- JPY 9,000
- PAN-FRIED TOTTORI SALMON (F)
- with Sauce Vierge
- JPY 7,500
- FLAME-GRILLED LOBSTER (D, CT)
- with Lemon Butter Sauce
- JPY 13,000
SIDES
- TRUFFLE FRENCH FRIES (G, S)
- JPY 2,800
- SMOKED Mashed Potatoes (D)
- JPY 2,300
- GRILLED ASPARAGUS
- JPY 2,800
- GRILLED FARM VEGETABLES (D)
- JPY 2,700
- SAUTÉED SEASONAL MUSHROOMS
- JPY 2,500
- GARLIC-FRIED BRUSSELS SPROUTS & BROCCOLI
- JPY 2,500
DESSERT
- “HOMARE” GREEN TEA AND MIZUYOKAN (E, SY)
- Green Tea Granita Chitose No Homare, Mandarin Orange Compote
- JPY 3,000
- “MEGURI” FONDANT CHOCOLATE, PRALINE AND HAZELNUT (G, E, TN, SY)
- Fondant Chocolate, Cacao Pulp Sorbet
- JPY 2,800
- BLOOD PEACH SOUFFLÉ (E, D, A)
- Peach and Lychee Soup, Blood Peach Sorbet
- JPY 2,800
- CRÈME BRÛLÉE (E, D)
- with Madagascar Vanilla
- JPY 2,400
All prices are in Japanese yen and include a 15% service charge and consumption tax. Menu and menu items are subject to change without prior notice. * Denotes an item on our Balance by Four Seasons menu.