Detailed Course Contents
10,000 JPY Course (9 Items)
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Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 3 business days in advance.
Order
Orders can be placed for a group of more than 1 guests.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Appetizer
Galette
| Menu Info | A French regional dish of thinly-cooked crepe, topped with ham and cheese with an egg centered on top, with the fresh edges folded inward and baked. |
|---|---|
| Ingredients | Hen's egg |
| Cooking | Bake/Roast |
Foie gras poele
| Menu Info | Foie gras and seasonings placed in a frying pan or pot, covered with the lid and steamed. |
|---|---|
| Ingredients | Foie gras |
| Flavor | Butter, Olive oil |
| Cooking | Steam, Bake/Roast |
Soup
Bouillabaisse
| Menu Info | Seafood and vegetables stir-fried with garlic and olive oil, then simmered with spices in white wine. |
|---|---|
| Ingredients | Golden threadfin bream, Spiny red gurnard, Manila clam, Tomato, Celery, Onion, Sea bream, Shrimp |
| Flavor | Olive oil, Thyme, Saffron, Bay leaf |
| Cooking | Stew |
Wagyu beef steak
Bread
Assorted desserts
| Menu Info | Platter of various kinds of desserts. |
|---|
Coffee, Tea
* 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)