Grand Kitchen's "Risotto Funghi" (2,500 yen)

Grand Kitchen's "Amberjack Carpaccio with Tomato and White Balsamic Jelly" (1,950 yen)

Grand Kitchen's "Chestnut Cream Soup" (1,650 yen)

Grand Kitchen's "Mont Saint-Michel mussels and white squid steamed in wine in a cocotte" (2,600 yen)

Grand Kitchen's "Norwegian Salmon and Mussel Fricassee" (3,400 yen)

Grand Kitchen's "Salted Butter Caramel Mille-feuille with Raspberry Sorbet" (1,200 yen)

Crown's September a la carte menu: "Poached red snapper with artichoke and oseille puree, iodine-scented espuma, and fresh Belgian caviar, Osetra" (7,500 yen)

Crown's September a la carte menu: "Free-range chicken egg and mushroom mousse omelette with smoked beef and caramelized noisette" (4,800 yen)

Crown's October a la carte menu: "Monkfish Tournoud with Madagascan Voyage Periferi Pepper Flavored Orange Beurre Bâteau" (7,800 yen)

Crown's October a la carte menu: "Foie gras canard confit, apple and maple syrup purup, nut crustian" (5,200 yen)

Crown's November a la carte menu: "Roasted Carre d'Agneault, Herb Croute, Cervoy Root Declinaison, Red Cabbage Crommesqui with Sauce Les Forts" (8,200 yen)

Crown's November a la carte menu: Piedmontese chestnut cream and Melangreiger, a glass of rum, croquant noisette, and cassis coulis (2,700 yen)

Crown's special course "La Truffe Blanche d'Alba ~White Truffle Course~" (35,000 yen)

The September main dish at Japanese restaurant Wadakura's "NAGOMI" (21,600 yen) is "Matsutake Mushroom Earthenware Pot Steamed in Soup."

Wadakura Japanese Restaurant's "Kobe Beef Top Steak Rice Bowl" (8,700 yen)

Tempura Tatsumi's dinner course "Susuki" (17,800 yen)

Teppanyaki Hori's "Special Kobe Beef Course" (Sirloin 150g/30,000 yen, Fillet 150g/32,000 yen)

The Palace Lounge's "Autumn Afternoon Tea" (4,000 yen, with a glass of champagne / 5,800 yen)

Royal Bar cocktails (from left: Fig Cosmopolitan, Chestnut Alexander, Kyoho Grape and Earl Grey Martini) (2,300 yen each)

Privé's "Kyoho and Earl Grey Sidecar" and "Kyoho Mojito" (2,400 yen each)