| Matcha (Green Tea) Tiramisu | 6.50 |
|---|---|
| 抹茶ティラミス | |
| Shiratama Zenzai | 7 |
| 白玉ぜんざい | |
| Chocolate Cake with Chestnut Mousse | 7 |
| チョコレートケーキ 栗のムース | |
| Fire Ball Ice Cream | 6.50 |
| 鉄板アイスクリーム | |
| Fire Ball Ice Cream with Mango | 8 |
| 鉄板アイスクリームにマンゴを添えて | |
| Ice Cream (Matcha, Black Sesame, Chocolate) | 5 |
| アイスクリーム（抹茶、黒ごま、チョコレート） | |
| Vanilla Ice Cream | 4 |
| バニラアイスクリーム | |
| Lychee Sorbet | 5 |
| ライチソルベ | |
| Pink Guava and Passion Fruit Sorbet | 5 |
| ピンクグアバとパッションフルーツソルベ | |
| Fresh Fruits | 5 |
| フルーツアラカルト |
Coffee and Tea
| Coffee | 3 |
|---|---|
| Fresh Tea | 4.5 |
| Hoji Cha Supreme,Gen Mai Cha Supreme | |
| Planters Breakfast,Vanilla Pekoe | |
| Fresh mint,Jasmine Pearls, | |
| Flowering Osmanthus,Chamomile | |
| Espresso | 3/4 |
| Cappuccino | 4 |
| Irish Coffee | 8 |
| Dessert Wines | 100ml |
| Port | ||
| Cockburn Ruby | 5.50 | |
| Taylor's LBV 2007 | 5.75 | |
| Taylor's Tawny 20 years old | 16 | |
| Fruit Flavored Wines | ||
| Plum Wine, Aragoshi Umeshu | 100ml | 12.00 |
| Plum Wine, Kozaemon Junmai Umeshu | 50ml | 11.00 |
| Brandy | 50ml |
| Cognac | |
|---|---|
| Courvoisier V.S.O.P. | 10 |
| Courvoisier X.O. | 43 |
| Martell CB | 28 |
| Remy Martin V.S.O.P. | 10 |
| Armagnac | |
| Castarède V.S.O.P. | 13 |
| Castarède 1979 | 20 |
| Baron de Sigognac 20 years old | 14 |
| Baron de Sigognac 50 years old | 50 |
| Baron de Sigognac 1966 | 45 |
| Baron de Sigognac 1945 | 60 |
| Calvados | |
| Lecompte 12 Years Old | 18 |
| Marc | |
| Marc de Chambertin 1990, Domaine Trapet | 26.50 |
| Grappa (25ml) | |
| Tre Soli Tre Grappa di Nebbiolo 2004, Berta | 13 |
| Fruits Brandy | |
| Prune Vieille, Etienne Brana | 13 |
| Tequilla | 50ml |
| Porfidio | 15 |
|---|
| Liqueurs | 50ml |
| Amaretto Disaronno | 6.50 |
|---|---|
| Bailevs | 6.50 |
| Benedictine | 6 |
| Cointreau | 6.50 |
| Drambuie | 8 |
| Grand Mannier | 7.50 |
| Sambucca | 6 |
| Tia Maria | 6.50 |
*Please be aware that the online menus are for reference only; the menus in the restaurant might be slightly different as we continuously change our proposals to meet the seasonality of our ingredients and the market.