We used firm, wild-caught sea bream and large clams to create a deeply flavorful acqua pazza.

Seasonal white asparagus, grilled to perfection with a rich sauce.

Notes of peach and mandarin, with a fresh citrus aroma spreading across the palate.
A smooth, well-balanced flavor.

※Available only to customers who order the plan.
※Available while supplies last on the day. For details, please contact our staff.
※Wine offerings vary by season.
※You can opt for a plan with pairing wine for an additional 7,000 yen. If you would like wine included, please select "Bottle Wine + Seasonal Quartet Plan".

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

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

The chef blends a carefully selected mix of several whole spices and ground spices. The sharp spiciness and a refreshing aroma that wafts from the nose bring out the richness and sweetness of the butter rice.
Fresh vegetables and Kanagawa Prefecture's "Yokohama Beef" shin (beef shank) are marinated with fresh herbs and red wine, then slowly simmered to tender beef. This is a Hitosara dish that lets you feel the chef's passion packed into a refined European curry with a silky texture.

Origin: Aomori Prefecture
Alcohol content: 36%

Made with sansho harvested in Gotō, Aomori Prefecture, and based on sake.
Its refined aroma of sansho and a subtle numbness create a pleasant flavor that pairs well with yakitori.
Enjoy it simply with a splash of soda.

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

Grilled asparagus, bamboo shoots, chicken, and seafood over charcoal, served on a platter. Enjoy the smoky aroma of charcoal and the harmonious pairing with Sansho Spirits.

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

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

Made with Gunma Prefecture's Shirokaga plums, it features a clean, refreshing flavor and a rich umami.
It also pairs superbly with ume-based snacks.

If you’d 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)

Bonito tataki, seared to a fragrant finish, generously topped with a mix of aromatic vegetables. Paired with a homemade plum sauce and garnished with cream cheese and ume paste—an ideal dish for the rainy season.

Circus (5/16)

Seasonal Spanish mackerel confit, grilled to a fragrant, golden finish, with seasonal white asparagus and vegetables in a mimosa-style Niçoise salad. A dish that evokes spring.

Origin: France / Provence
Grape variety: Rolle / Ugni Blanc

A fresh aroma reminiscent of citrus, lemon zest, and mint, with a bright, pleasantly mineral character.
A very fresh finish that is brimming with citrus flavors.

Takekawa Yukihide(4/9)
Tropical Jazz Band(4/15)
Nakanishi Keizo(4/16)

Local premium Hayama beef thigh, aged and roasted to a fragrant finish. The exceptionally sweet Princess Pepper® from Yamato Food & Agri is prepared in ratatouille style and stylishly served with homemade tortilla dough—a dish perfect for early summer.

Origin: Chile, Central Valley
Grape varieties: Cabernet Sauvignon / Merlot

A wine with aromas of ripe plums, blackberries, cassis, and other red- and dark-fruited notes, with a hint of fig. On the palate, the lush fruit flavors balance well with smooth tannins, and it pairs superbly with Hayama beef.

Junko Yagami & Tsugutoshi Goto (5/22-23)
Toko Furuuchi (5/28)
Chihiro Yamanaka Trio (5/29)
Orquesta de la Luz (6/10)
Kahoru Kohiruimaki (6/12)
May J. (6/20)

Creamy potage made with new onions, new potatoes, and seasonal green peas.
A dish that pairs slightly bitter spring vegetables with a cheese tartine.

【Eligible performances】
Answer to Remember(3/2)

※Reservations must be made by 5:00 PM three business days before the performance (excluding days the theater is closed, private bookings, and special performances).
※Corporate members may purchase the required number of tickets per person plus an additional 1,500 yen.
※If you wish to reserve using various discounts or invitations, we can accommodate this for an additional 1,500 yen, so please contact the Inquiry Center by phone.

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)