The finest produce has been prepared with bright colors and flavors, bringing a sense of the fresh spring air from the land and the sea. Spring flavors have been incorporated into the appetizer at every turn with the inclusion of udo, broad bean, and Japanese pepper bud. The sushi dish features silver beltfish with lightly seared skin, enveloped in the aroma of cherry leaf. The star of the soup for April/May is new nori seaweed, which add the beautiful colors and aromas of the sea to the meal. The main dish in March/April is a steamed beef shabu-shabu, made by coating wagyu beef sirloin in kudzu starch and cooking it quickly. Enjoy with a mild sesame dipping sauce.

Spring is the season of new green leaves. Fresh, juicy vegetables have been used in every dish to create not only the best flavor, but to bring bright, fresh color to the meal. The recommended appetizer is the smoked duck. Duck grown in France’s Challan region has been flavored with an original marinade to make it tender, then smoked with cherrywood chips. The meat main is grilled wagyu beef fillet, coated with a fermented grain mustard and paired with a Kujo scallion condiment. The accompanying dried bamboo shoot stuffed with potato purée requires a great deal of time and care to prepare.

A collaboration menu with famous Japanese restaurant, Yoshimura, located in Hasune in Tokyo’s Itabashi-ku. The kobachi features a green-pea tofu, which delights with the color and fresh flavor of spring, and a plump, tender boiled anago eel. The main dish features Kyoto-style grilled Japanese Spanish mackerel and beef, each with different flavors. The vegetable accompaniments, such as bamboo shoot grilled with Japanese pepper bud, have been individually prepared with Yoshimura’s trademark meticulous care.

A collaboration menu with famous French restaurant, La Grenouillère, which is captivating gourmets of the world over. The line-up of dishes features creative flavors that are also beautiful to look at. For the appetizer, the acidity of tomato and sweetness of citrus resonate lightly with the umami of crab. The elegant flavor of juvenile Japanese sea perch in the main fish dish is accompanied by a bouillabaisse-style sauce with the addition of rouille.

Pierre Hermé has been named The World’s Best Pastry Chef by the World’s 50 Best Restaurants Academy. Gourmet sweet fans the world over rave about his creative works using the art of pastry. Allow your taste buds to be tantalized by this "Picasso of Pastry" and his extraordinary world of tastes, sensations and pleasures.