Elements, Inspired by Ciel Bleu メニュー

A LA CARTE MENU

• N.V. Veuve Clicquot, Brut, Montagne de Reims, Champagne 6 レビュー , France
• N.V. “R” de Ruinart, Montagne de Reims, Champagne 6 レビュー , France

• Perseus No.2
  Blinis | Crème Fraiche | Chives | Egg

• TOYAMA BAY HIMI KANBURI

  ฿1150.00
  Oscietra Caviar | Shungiku | Kabosu Dashi
• Wagyu A5 Beef Tartare

  ฿2800
  Oscietra Caviar | Beurre Blanc Ice Cream
• TARABAGANI CRAB

  ฿900.00
  Beluga Hybrid Caviar | Chestnuts | Crème Fraîche Ice Cream
• Langoustine Mi-Cuit

  ฿1200.00
  Gazpacho | Shoyu Ikura | Khao Yai Corn
• Stone Milled Yame Tanaka Flour & Shiitake Brioche

  ฿600
  Salted French Butter & Smoked Ariake Sea Nori Butter
• Jean Larnaudie Foie Gras

  ฿1200.00
  Artichokes | Dashi Vinegar Glaze | Mimolette Cheese
• Homemade Yakisoba Noodles

  ฿1200
  Murasaki Uni | Hoijiso | Myoga
• Stuffed Morels

  ฿1400
  Preserved Winter Truffle | Tamanegi | Vin Jaune Sauce

• Brittany Blue Lobster

  ฿4200
  Aka Tamanegi | Spinach | Grilled Leek
• Wakayama Scaled Fried Shiro Amadai

  ฿1600.00
  Kintoki Carrot | Okahijiki | Mussels & Ink Dressing
• Koji Aged Free Range Poularde

  ฿2100
  Morels in Vin Jaune Sauce
• OITA Perfecture Kuroge WAGYU A4 Striploin

  ฿3800.00
  Radicchio | Black Garlic | Egoma Mustard
• Chicory fed, LUMINA Lamb Rack

  ฿2800.00
  Daikon Salad | Long Pepper Chimichurri | Salted Lime Sabayon

• JAPANESE FIGS

  ฿750.00
  Pecan Praline | Caramelized Wild Honey | Ricotta Ice Cream
• FUKUOKA PERSIMMON

  ฿750.00
  Cha-Am Lemon Custard | Macadamia | Verbena Ice Cream
• Binchotan Charcoal Cake

  ฿750.00
  Chita Whisky | Matcha Crumble | Caramelized White Chocolate

GUESTRONOMY DINING JOURNEY SET MENUS AUTUMN

• TOYAMA BAY HIMI KANBURI
  Oscietra Caviar | Shungiku | Kabosu Dashi
• Stone Milled Yame Tanaka Flour & Shiitake Brioche
  Salted French Butter & Smoked Arikae Sea Nori Butter
• WAKAYAMA SCALE FRIED SHIRO AMADAI
  Kintoki Carrot | Okahijiki | Mussels & Squid Ink Dressing
• Koji Aged Free Range Poularde
  Morels in Vin Jaune Sauce
• OITA PREFECTURE KUROGE WAGYU A4 STRIPLOIN
  Satsumaimo | Radicchio | Kabocha Pumpkin | Egoma Mustard
• JAPANESE FIGS
  Pecan Praline | Caramelized Wild Honey | Ricotta Ice Cream
• KU-KI Experience

  ฿3700.00
  Toyama Bay Himi Kanburi, Stone Milled Yame Tanaka Flour & Shiitake Brioche, Shiro Amadai, Koji Aged Free Range Poularde, Japanese Figs
• KU-KI Wagyu Experience

  ฿5300.00

• TOYAMA BAY HIMI KANBURI
  Oscietra Caviar | Shungiku | Kabosu Dashi
• Stone Milled Yame Tanaka Flour & Shiitake Brioche
  Salted French Butter & Smoked Arikae Sea Nori Butter
• Homemade Yakisoba Noodles
  Murasaki Uni | Hojiiso | Myoga
• Jean Larnaude Foie Gras
  Artichokes | Dashi Vinegar Glaze | Mimolette Cheese | Medjool Dates
• WAKAYAMA SCALE FRIED SHIRO AMADAI
  Kintoki Carrot | Okahijiki | Mussels & Squid Ink Dressing
• Koji Aged Free Range Poularde
  Morels in Vin Jaune Sauce
• OITA PREFECTURE KUROGE WAGYU A4 STRIPLOIN
  Satsumaimo | Radicchio | Kabocha Pumpkin | Egoma Mustard
• JAPANESE FIGS
  Pecan Praline | Caramelized Wild Honey | Ricotta Ice Cream
• FUKUOKA PERSIMMON
  Cha-Am Lemon Custard | Macadamia | Verbena Ice Cream
• CHIKYU Experience

  ฿4900.00
  Toyama Bay Himi Kanburi, Stone Milled Yame Tanaka Flour & Shiitake Brioche, Homemade Yakisoba Noodles, Jean Larnaude Foie Gras, Shiro Amadai, Koji Aged Free Range Poularde, Japanese Figs or Fukuoka Persimon
• CHIKYU Wagyu Experience

  ฿6500.00
  Toyama Bay Himi Kanburi, Stone Milled Yame Tanaka Flour & Shiitake Brioche, Homemade Yakisoba Noodles, Jean Larnaude Foie Gras, Shiro Amadai, Oita Perfecture A4 Wagyu Striploin, Japanese Figs or Fukuoka Persimon

• TOYAMA BAY HIMI KANBURI
  Oscietra Caviar | Shungiku | Kabosu Dashi
• TARABAGANI CRAB
  Beluga Hybrid Caviar | Chestnuts | Crème Fraîche Ice Cream
• Stone Milled Yame Tanaka Flour & Shiitake Brioche
  Salted French Butter & Smoked Arikae Sea Nori Butter
• HOKKAIDO SCALLOP
  Roasted Topinambur | Sweet Corn | Amontillado Wine
• JEAN LARNAUDIE FOIE GRAS
  Barigoule Sauce | Dashi Vinegar Glaze
• WAKAYAMA SCALE FRIED SHIRO AMADAI
  Kintoki Carrot | Okahijiki | Mussels & Squid Ink Dressing
• PURÉE DE POMMES DE TERRE
  Murasaki Uni | Karasumi | Chives Flower
• CHICORY FED, LUMINA LAMB RACK
  Daikon Salad | Long Pepper Chimichurri | Salted Lime Sabayon
• OITA PREFECTURE KUROGE WAGYU A4 STRIPLOINn
  Satsumaimo | Radicchio | Kabocha Pumpkin | Egoma Mustard
• Miyazaki Beef A5 Wagyu Striploin, from Arita Farm
  Radicchio | Black Garlic | Egoma Mustard
• JAPANESE FIGS
  Pecan Praline | Caramelized Wild Honey | Ricotta Ice Cream
• FUKUOKA PERSIMMON
  Cha-Am Lemon Custard | Macadamia | Verbena Ice Cream
• MIZU Experience

  ฿7300.00
  Toyama Bay Himi Kanburi, Tarabagani Crab, Stone Milled Yame Tanaka Flour & Shiitake Brioche, Hokkaido Scallop, Jean Larnaudie Foie Gras, Wakayama Scale Fried Shiro Amadai, Purée de Pommes de Terre, Chicory Fed Lumina Lamb Rack or Oita Prefecture Kuroge Wagyu A4 Striploin, Japanese Figs or Fukuoka Persimmon

• Complete Experience

  ฿12500
  9-Course Menu including Miyazaki Wagyu A4 Striploin & Wine Pairing
• Caviar Experience

  ฿13500
  8 Course Menu with 50g of Selected Premium Caviar
• A Journey with Elements Wine Pairing

  ฿3000
  4 Glasses Pairing
• A Journey with Elements Wine Pairing

  ฿5900
  6 Glasses Pairing
• A Journey with Non-Alcohol Beverage Pairing

  ฿1200
  4 Glasses Pairing