SUD Restaurant/TERAKOYA

A glass of champagne or non-alcoholic sparkling wine

・Musashino abalone and steamed sea urchin pate with caviar and lemongrass ecum

・Chiba Prefecture spiny lobster and snow crab with lactic acid fermented colorful local root vegetable salad

・Roasted Aomori anglerfish with shark fin, rydovau and pig's trotter crepiniette

・Specialty: Black truffle potage soup

- Black porgy fermented with homemade vegetable yogurt, served with herb shrimp and black pork rillettes, sauce d'amand

・Two types of Japanese black beef on one plate Japanese black beef and foie gras with Rossini sauce Perigueux and cheek meat stewed in demi-glace

・Dark Cherry Buche de Noel Cassis and Red Fruits

After-meal drink

*Course content is subject to change.

Please acknowledge it beforehand.

■ Regarding food allergies

In order to prepare meals for you, we ask you in advance about any allergies or other ingredients you cannot eat.

Please be sure to check with everyone in your group and let us know in advance.

We may not be able to respond to requests made after you have visited our store.

In addition, there may be a wide variety of ingredients that you cannot eat (※), such as wheat and dairy products,

If you have allergies to foods essential to French cuisine, we may have to decline your reservation.

(※) For example, if the diet covers a wide range of items rather than just one, such as meat in general, seafood, sugar restriction, carbohydrates, dairy products, vegetables and fruits in general, etc.

Please note that if multiple changes to the menu are required to accommodate allergies, an additional fee may be charged (approximately 20% to 50% of the price).

If you have allergies, please fill in the details including the number of people, the name of the allergic ingredient, and what is OK/NG for the soup stock, etc.