Ginza Oishi

Foie gras with mango and passion fruit monaka

Rich foie gras paired with bright mango and passion fruit, texturally elevated by coconut sablé and jelly

Prawn and scallop ravioli with bouillabaisse sauce

Plump ravioli filled with prawn and scallop mousse, bathed in a rich bouillabaisse sauce

Fried conger eel with celery‑root purée and lemon beurre blanc

Crispy fried eel over creamy celery‑root purée, brightened by a light lemon beurre blanc with Asian acidity

Grilled Iwajyū pork with Kyoto eggplant and young corn

Smoky, dehydrated Iwajyū pork bursting with flavor, paired with eggplant and corn, in a rich yet light pork‑bone garlic‑ginger sauce

Watermelon juice with lime granita

Refreshing palate cleanser of Kochi watermelon juice with mint and lime granita

Tokyo Bay beltfish risotto

Creamy risotto featuring Tokyo Bay beltfish, a comforting yet refined rice course

13‑item curry rice

Unexpectedly playful curry rice served as part of the course—comforting and surprising

Peach Melba dessert

Peach compote with pistachio ice cream and egg‑yolk white wine sauce, finished with framboise

Foie gras & pear monaka

A crisp monaka shell filled with creamy foie gras and pear, with pops of cocoa nibs for texture and balance

Soft‑shell turtle consommé soup

An umami‑rich, delicate consommé made from soft‑shell turtle, often paired with turnip for subtle sweetness

Matsusaka beef Wellington

A dramatic Wellington featuring tender Matsusaka beef encased in pastry, with an ideal crust‑to‑meat ratio

French mussel risotto with fennel & saffron

A stunning risotto served in its pot, brimming with mussels and a saffron‑fennel broth rich in umami