Roast chicken made from a jidori chicken bred with Shamo bloodlines and raised in the vast landscape of Hokkaido—the "Akahei-hiwodori"—slow-roasted whole with seasonal vegetables to a fragrant, browned finish. We also offer two kinds of spicy sauces.

Using only the most flavorful base of the crab leg, this crab cocktail-style dish is a refreshing bite with lemon and hot sauce. Topped with caviar, it’s a starter designed for a luxurious main course. Includes three types of bread.

A wine with the fresh aroma of passion fruit, a lush fruitiness reminiscent of mandarin oranges, and a refreshing note that evokes herbs and green apples.

※ This is available only to customers who order the plan.
※ On the day, it is sold while supplies last. For details, please ask our staff.
※ The wine varies by season.
※ For an additional 7,000 yen, you can select a plan that includes a pairing wine. If you would like wine included, please choose the "Bottle Wine + Seasonal Quartet Plan".

Seasonal amuse-bouche and Yokohama beef rump steak. Dessert is tiramisu.
※ A pre-reservation perk includes an aperitif (sparkling wine). It can be changed to a soft drink. For details, please contact our staff.
※ Reservations are accepted until 5:00 PM one business day before the performance (excluding days off, private bookings, and special performances).
※ Availability is limited, so please apply early.

We feature seasonal amuse-bouches and daily-changing seafood as the main course. Dessert is tiramisu.
Note: A complimentary aperitif (sparkling wine) is included with advance reservations. It can be changed to a soft drink. For details, please ask our staff.
Note: Reservations are accepted until 5:00 PM one business day before the performance (excluding days without performances, private bookings, and special performances).
Note: Quantities are limited, so please apply early.

The chef blends several carefully selected whole spices with ground spices.
The sharp spiciness and a refreshing aroma lift the richness and sweetness of the buttered rice.
Fresh vegetables and Kanagawa Prefecture's 'Yokohama Beef' shank are marinated with fresh herbs and red wine, then slowly simmered into tender beef.
A Hitosara dish that conveys the chef's passion in a silky, premium European-style curry.

Wagyu roast beef, slow-cooked at a low temperature for a tender, moist finish. It’s our most popular.

Yokohama's staple dish, Napolitan spaghetti, reimagined in a Billboard Live–inspired style using shell-shaped conchiglie. It’s a pasta that’s easy to eat even during performances.

Make the most of seasonal ingredients and cook them in that day’s improvised style. Since it varies based on what we stock, the day’s menu is a surprise.

This is Billboard Live Yokohama's original rich pudding, made with free-range, stress-free eggs from 'Yokosuka Hime-sama no Tamago'.

Koji rice: Aomori Prefecture-grown rice; Alcohol content: 16%

Aomori Prefecture’s Hachinohe Shuzo signature sake. Right after you sip, a rich body and acidity come through clearly, and before you know it, it finishes with the sharpness that its name “aromatic ultra-dry” promises.

Note: Served chilled.

If you would like a soft drink, please choose from the following:
Oolong tea / Coca-Cola / Orange juice / Grapefruit juice / Pineapple juice / Apple juice / Squash (raspberry or kiwi or cassis)

Luxurious grilled dish featuring Sanriku scallops and sea urchin.
Accompanied by the aroma of the sea, please enjoy it with Sanriku's local sake, “Hassen”.

Ayako Ishikawa (7/16)
Bubblegum Brothers (7/17)
Hitomi Ishikawa (8/2)
Shinshin Brothers (8/8)
Hitomi Yaida (8/15)
Leola × Emi Nakamura (8/18)

Origin: Aomori Prefecture Alcohol by volume: 16%

A crisp, sharp flavor of 'hiyaoroshi'.

Please enjoy this sake with its accompanying snacks, featuring a gentle aroma, clean acidity, and a subtle hint of rice umami.

If you prefer a soft drink, please choose from the following:

Oolong tea / Coca-Cola / orange juice / grapefruit juice / pineapple juice / apple juice / squash (raspberry, kiwi, or cassis)

A dish of seasonal oysters and autumn eggplants, grilled and marinated in the ‘UMA Seaweed Soy Sauce Koji,’ and paired with mascarpone. It adds umami and a toasty aroma to the season’s flavors, and highlights this season’s ‘Hassen Hiyaoroshi’.

To Be Announced

Seasonal ayu slowly confit in herb oil, then grilled to a fragrant finish. Paired with a ratatouille of seasonal vegetables flavored with finely chopped uruka (ayu shiokara) and kinome. Finished with a note of long-aged balsamic vinegar as an accent, a dish that evokes summer.

Origin: Italy / Emilia-Romagna
Grape variety: Sauvignon Blanc

A glass with the vibrant aroma of passion fruit and the ripe La France pear-like sweetness.
Please enjoy the rounded acidity and the pleasant tannins.

Erykah Badu (7/1)
Junichi Inagaki (7/3-10)
J-POP Classic Club Tokyo (7/5)
Chris Hart with Miyama Toshiyuki New Hard (7/29)
Akira Fuse (7/31)
Asako Toki × TENDRE with Takagi Daijoubu (8/10)
Cityy (8/30)

Seasonal Iwate duck bateau (bone-in wrapped meat) is seared to be fragrant and juicy, then finished with a pepper sauce made from the bones and meat juices, red wine, and pepper. It is served with house-made foie gras butter and brioche topped with marmalade.

Origin: France / Loire
Grape variety: Pinot Noir
Alcohol content: 12%

A glass with delicate tannins and an elegant finish that enhances the duck's flavor.
You can enjoy aromas of juicy fruits such as cherries and cassis, with a subtle hint of white pepper.

Masakazu Sakai with MAGNETS(9/28)
Marcus Miller(10/4)
Yoko Ogino-me(10/23)
Crystal Kay(10/29)