Detailed Course Contents
16,000 JPY Course (10 Items)
黄金のシャトーブリアン始め「じゅう」渾身の品々が味わえる『 匠(たくみ)』
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Offer period:
Year-round -
Menu Order Reception Time:
12:00 - 13:30
17:00 - 21:30
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
食前酒
Aperitifs
本日の前菜
Appetizer
シェフ厳選サラダ
Salad
| Menu Info | Dish where vegetables and other ingredients are eaten with dressing. |
|---|
黒毛和牛ステーキカクテル
Wagyu beef diced steak
| Menu Info | Wagyu beef cut into dices and grilled. |
|---|---|
| Ingredients | Wagyu beef |
| Cooking | Bake/Roast |
フランス産 フォアグラ
Foie gras steak
| Menu Info | Thickly-sliced foie gras prepared with salt and pepper, then topped with sauce prepared with balsamic vinegar and wine. |
|---|---|
| Ingredients | Foie gras |
| Flavor | Salt, Pepper |
| Cooking | Bake/Roast |
黄金のシャトーブリアン
Chateaubriand steak
| Menu Info | A cut of beef from the center, thickest part of beef fillet. |
|---|---|
| Ingredients | Beef chateaubriand |
| Cooking | Bake/Roast |
黒毛和牛肉寿司
Wagyu beef nigiri sushi
| Menu Info | Bite-sized lumps of vinegared rice topped with wagyu beef. |
|---|---|
| Ingredients | Wagyu beef, Rice |
| Flavor | Vinegar |
旬の焼き野菜盛合わせ
Assorted grilled vegetables
| Cooking | Bake/Roast |
|---|
締めの特製冷麺
Reimen
| Menu Info | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
|---|---|
| Ingredients | Cold noodles (Korean style) |
| Cooking | Boil, Chill |
今月のデザート
Dessert
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)