This classic beef stew is made with domestically produced beef, plenty of mirepoix, and red wine generously used, with Burgundy as the base and finished with fond de veau. Please enjoy its rich, full-bodied flavor with a red wine pairing.

An hors d'oeuvre platter featuring carefully selected caviar and shrimp, served with blini, endive, caper berries, and more.

There is a hint of spice in the aroma of red-fruit notes such as raspberries and plums.
A smooth palate in which the fruit flavors spread. As the aroma opens, a floral bouquet of peonies and roses also emerges, creating an elegant taste.
Please enjoy pairing with Boeuf Bourguignon.

※This offering is available only to customers who order the plan.

※On the day, it is sold while stocks last. For details, please ask our staff.

※The wine varies by season.

※An additional 7,000 yen can be added for a plan with pairing wines. If you would like wine included, please select the “Bottle Wine + Seasonal Quartet Plan.”

We selected firm, wild sea bream and large clams to create a deeply flavorful aquapazza.

Seasonal white asparagus, grilled to a fragrant, golden-brown finish with a rich sauce.

You can sense the aromas of peaches and mandarins, and a fresh citrus scent spreads across the palate.
A smooth, well-balanced flavor.

※This is available only to guests who order a plan.
※Stocks are limited and available on the day while supplies last. For details, please contact our staff.
※Wine varies by season.
※For an additional 7,000 yen, you can choose a plan with wine pairing. If you would like wine included, please select “Bottle Wine + Seasonal Quartet Plan.”

Wagyu roast beef that's moist and tender from low-temperature cooking. It's the most popular.

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

Make the most of the season's ingredients with the day's improvisational cooking method. Since it varies depending on what we procure, what's on offer is a surprise for the day.

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

A bottle crafted with the image of a fisherman's mealtime sake.
With a refreshing aftertaste and a crisp finish, this sake pairs exceptionally well with seafood.
Origin: Hachinohe City, Aomori Prefecture
Alcohol content: 15%
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)
Note: Because this is an alcoholic product, please note at the time of reservation if you have any allergies or if you will be driving.
It will be served cold.

Winter daikon simmered with dashi using Hassen sake lees. A dish that pairs koji-grilled winter cod with its milt and grilled green onions.

Boone's Farm(1/20)
Eddie Jobson(2/25)

Origin: Aomori Prefecture
Alcohol content: 36%

Made with sansho harvested from Gotō, Aomori Prefecture, and produced with a sake base.
The refined aroma of sansho and a subtle numbness create a pleasant flavor, a drink that pairs well with yakitori as an accompaniment.
Please enjoy it simply mixed with soda.

If you would prefer 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)

A platter of asparagus, bamboo shoots, chicken, and seafood grilled over charcoal. Please enjoy the harmony of the charcoal aroma and the sansho spirit.

Rimi Natsukawa (March 1)
Nao Matsushita (April 30)

Aging of salt-cured Kanagawa pork shank. A winter-only dish at Billboard Live YOKOHAMA, where seasonal root vegetables, beef tendon, and sausages are simmered in a richly flavorful bouillon.

Origin: France / Alsace
Grape variety: Gewürztraminer
Alcohol: 15%

Pair with a white wine that has a fruity, rich aroma reminiscent of lychee, white peach, and rose petals, and that carries a complex, spicy nuance.

Kaori Muraji (1/14)
Kaori Kishitani (1/16)
Tetsurou Oda (2/7)
Kan Sano (2/22)

Slowly confit the seasonal Spanish mackerel, grill it until fragrant, and pair it with seasonal white asparagus and vegetables in a Mimosa-style Niçoise salad. It’s a dish that evokes spring.

Region: France / Provence
Grape varieties: Rolle / Ugni Blanc

A fresh aroma reminiscent of citrus, lemon zest, and mint, with a juicy, pleasantly mineral character.
A very fresh finish, full of citrus flavors.

Taeko Onuki & Yamagen (3/26)
Tropical Jazz Orchestra (4/15)
Keizo Nakanishi (4/16)