CADRAN - TableCheck

Reserviere CADRAN

Nachricht vom Händler

【Business Hours】
<Weekdays>
LUNCH: 11:30–15:00 (Food last order at 14:00; Drinks last order at 14:30)
DINNER: 17:00–23:00 (Food last order at 22:00; Drinks last order at 22:30)

<Saturday>
LUNCH: 11:30–15:00
CAFE: 15:00–17:00
DINNER: 17:00–23:00 (Food last order at 22:00; Drinks last order at 22:30)

<Sunday / Holiday>
LUNCH: 11:30–15:00
CAFE: 15:00–17:00
DINNER: 17:00–22:00 (Food last order at 21:00; Drinks last order at 21:30)

【Reservations】
▶ For dinners starting at 17:00, a service charge of 10% of the menu price will be added.
【Seating】
▶ Requests for specific seating arrangements may not always be accommodated.
Seating categories:
＜DINING＞ Accommodates up to 30 guests
＜PRIVATE ROOM＞ Two private rooms available; maximum capacity of 6 and 8 guests respectively
＜TERRACE＞ Covered outdoor terrace area.
【Room charges】
▶ ＜PRIVATE ROOMS＞ 2,200 yen per person (tax included)
※ The above amount is not included in the total price displayed at the time of reservation confirmation.
【Group reservations】
▶ For reservations of 20 or more guests, or for large group events/parties (approximately 30–100 guests), please contact us in advance.
Tel: 03-6263-9299

Official website: https://ginza-cadran.zetton.co.jp

Ich bestätige, dass ich den oberstehende Nachricht vom Händler gelesen habe

Date & Time: October 21, 2026 (Wed), 18:30–
Venue: CADRAN
Contents: Special 6-course menu + wine pairing featuring 6 varieties
Price: 18,000 yen per person (tax and service included)
Capacity: Limited to the first 30 guests (on the day, guests will be seated together with other attendees)

We are honored to welcome Mr. Maurizio from GIV (Gruppo Italiano Vini), one of Italy’s premier wine producers, for an exclusive makers’ dinner at CADRAN.

At this event, we will serve a one-night-only pairing menu featuring premium wines carefully selected by Mr. Maurizio from GIV, paired with seasonal modern French dishes specially prepared by our chef for the occasion.
You’ll have the opportunity to listen to the winemaker’s stories and passion for wine, while savoring the exquisite harmonies between each dish and its corresponding wine.

Specially selected GIV wines (6 varieties) + special 6-course dinner

[MENU]

Appetizers (7 items)
・Amanatsu and Ricotta Mousse with Sakura Honey and Mint Jelly
・Firefly Squid and Spring Bean Salad
・Liver Mousse and Strawberry Canapés
・Green Asparagus Blancmange with Sakura Espuma
・Smoked Salmon and Cream Cheese Tartlet
・Prosciutto and Brie Croissant with Sakura Butter
・Sakura Sea Bream and Fresh Ginger Risotto with Consommé Jelly and Perilla Leaf Fragrance

Hot Appetizer
・Black Truffle French Fries

Main
・Roasted Japanese Black Beef with Edomae Herbs, Hazelnuts, and Sakura Salt

Dessert
・Sakura Frozen Cocktail

Please let us know if you have any food allergies in advance.
・Menus may change without notice depending on availability.

[MENU]

Appetizer 7 Items
・Amanatsu and Ricotta Mousse with Cherry Blossom Honey and Mint Jelly
・Firefly Squid and Spring Bean Salad
・Liver Mousse and Strawberry Canapés
・Green Asparagus Blancmange with Cherry Blossom Espuma
・Smoked Salmon and Cream Cheese Tartlet
・Prosciutto and Brie Croissant with Cherry Blossom Butter
・Sakura Sea Bream and Fresh Ginger Risotto with Consommé Jelly and Perilla Leaf Fragrance

Hot Appetizer
Black Truffle French Fries

Main Course
Roasted Japanese Black Beef with Edomae Herbs, Hazelnuts, and Sakura Salt

Dessert
Sakura Frozen Cocktail

<Free-Flow Drinks>

[Wine]
Sparkling Wine
Red and White Wine
Sangria

[Beer]
Yebisu Draft Beer

[Highballs & Cocktails]
Highball
Bombay Gin and Tonic
Aromatico Lemon Sour

[Non-Alcoholic]
Elderflower Squash
White Peach Jasmine Tea
Oolong Tea
Ginger Ale
Cola

Please let us know if you have any food allergies in advance.
Menu is subject to change without notice depending on availability.

<Sweets>
・Heart-shaped Chocolate Macaron
・Strawberry Tart
・Milk Pudding with Strawberry Sauce
・Strawberry and Brownie
・Chocolate Drink
・Petit Choux with Berry Cream
・White Chocolate Mousse with Berry Glaze
・Heart-shaped Chocolate Bonbon

<Savory>
・Mt. Fuji Salmon and Cream Cheese
・Rape Blossom and Bacon Quiche Lorraine
・Dekopon and Prosciutto
・Black Truffle French Fries

Mighty Leaf, a tea brand born in San Francisco, USA, offers six healthy, natural black and herbal teas.

<TEA>
Organic African Nectar Heabal Tea / Non-Caffeine
Chamomile Citrus Heabal Tea / Non-Caffeine
White Orchard Green Tea
Vanilla Bean Black Tea
Organic Earl Grey Black Tea
Organic Darjeeling Estate Black Tea

<COFFEE>
Coffee (Hot/Iced)
Cafe Latte (Hot/Iced)
Cappuccino

Menu (7 courses total)

＜Amuse-bouche＞
・Fuji-no-miya white salmon with caviar
・Edamame with consommé (chilled)

＜Hors-d'oeuvre＞
Striped jack, water eggplant, ratatouille, smoked aromatics

＜Hors-d'oeuvre＞
Michinoku clear-stream chicken with truffle and figs

＜Poisson＞
Sea bass with saffron and herbs

＜Viande＞
Wagyu beef with dauphinoise potatoes

＜Dessert＞
White peaches, berries, and fromage blanc

＜Coffee＞

※The menu may be changed depending on availability of ingredients.

Menu (8 courses total)

＜Amuse-bouche＞
• Fuji-no-miya white salmon with caviar
• Satsuma Chami pork with gougères
• Edamame in cold consommé

＜Hors-d'oeuvre＞
Striped jack, water eggplant, ratatouille, and aromatic herbs

＜Hors-d'oeuvre＞
Michinoku clear-stream chicken with truffle and figs

＜Crustaceans＞
Lobster with saffron Provençal sauce

＜Meat＞
Hida beef tenderloin with dauphinoise potatoes

＜Dessert＞
White peaches, berries, and framboise cheese

＜Coffee＞

※The menu may change depending on availability of ingredients.

Menu (5 courses total)

・Appetizers: 5 items
　Assorted 5 appetizers

・Hot appetizers:
　・French fries with black truffle
　・Tart flambée with organic mushrooms and pancetta

・Pasta:
　Seasonal pasta

・Main course:
　Grilled Satsuma Chami pork

＜Free-flow drinks＞

【Wines】
・Sparkling wine
・Wine (red & white)
・Sangria

【Beer】
・Yebisu Draft

【Highballs & cocktails】
・Highball
・Bombay Gin & Tonic
・Aromatic Lemon Sour

【Non-alcoholic】
・Elderflower squash
・White peach jasmine tea
・Oolong tea
・Ginger ale
・Cola

※Please inform us in advance of any food allergies.
※Seating is limited to 2 hours.
(Exceptions apply in cases of overcrowding or delays in service.)

Menu (6 dishes total)

Menu until the end of May
<Amuse>
* Fresh green bean and caviar tart, new onion, fermented lemon
* Freshly boiled green asparagus

<Hors-d oeuvre>
Sea bream and nuances of young vegetables, sweet summer orange, bottarga, Edo-style herbs

<Soup>
Spring turnip and sakura shrimp potage

<Poisson>
Pan-seared Spanish mackerel, wild vegetables and white miso beurre blanc

<Main>
Grilled Japanese Black beef
Lightly marinated turnip, Madeira sauce

<Dessert>
Ensemble of Benihoppe strawberries and Japanese black tea, white bean paste sauce

<Cafe>

Menu from June 1st
<Amuse>
Fujinomiya white salmon, caviar

<Hors-d oeuvre>
Kagoshima Kanoya Amberjack, Water Eggplant, Cherries

<Soup>
Edamame, Stracciatella, Cold

<Fish>
Sea Bass, Ratatouille, Herbs

<Main>
Japanese Black Wagyu Beef, Aged May Queen Potatoes

<Dessert>
Coconut, Tropical Fruits, Cardamom

<Cafe>

*Contents may change depending on availability.

Menu (8 courses total)

＜Amuse-bouche＞
・Fujiwara white salmon, persimmon, caviar
・Cold pumpkin with cardamom
・Quail, cilantro, beignet

＜Hors-d'oeuvre＞
Halibut, kelp, mushrooms, yuzu

＜Warm hors-d'oeuvre＞
Edomae conger eel, burdock root, balsamic vinegar

＜Crustaceans＞
Lobster, mushrooms, Amerique sauce

＜Meat＞
Hida beef tenderloin, lotus root, truffle

＜Dessert＞
Japanese chestnuts, cocoa, rum

＜Coffee＞

※The menu may vary depending on ingredient availability.

Menu (6 dishes total)

<Amuse>
* Fresh green bean and caviar tart, new onion, fermented lemon
* Freshly boiled green asparagus

<Hors-d oeuvre>
Sea bream and young vegetable nuances, sweet summer orange, bottarga, Edo-style herbs

<Soup>
Spring turnip and sakura shrimp potage

<Poisson>
Pan-seared Spanish mackerel, wild vegetables and white miso beurre blanc

<Main>
Grilled Japanese Black Wagyu beef
Lightly marinated turnip, Madeira sauce

<Dessert>
Benihoppe strawberry and Japanese black tea ensemble, white bean paste sauce

<Cafe>

Menu from June 1st
<Amuse>
Fujinomiya white salmon, caviar

<Hors-d oeuvre>
Kagoshima Kanoya Amberjack, Water Eggplant, Cherries

<Soup>
Edamame, Stracciatella, Cold

<Fish>
Sea Bass, Ratatouille, Herbs

<Main>
Japanese Black Wagyu Beef, Aged May Queen Potatoes

<Dessert>
Coconut, Tropical Fruits, Cardamom

<Cafe>

*Contents may change depending on availability.

Menu (7 dishes total)

Menu available until the end of May

<Amuse>
* Green bean and caviar tart, new onion, fermented lemon
* Marinated bigfin reef squid, sweet summer orange and almond milk

<Hors-d oeuvre>
Sea bream with hints of young green vegetables, bottarga, Edo-style herbs

<Hors-d oeuvre chaude>
Roasted bamboo shoots and wild vegetables, sansho pepper pesto

<Poisson>
Mi-cuit lobster, young leaf and herb essence

<Granité>
Violet and mint granita

<Viande>
Grilled Wagyu beef,
new onion, black truffle sauce

<Dessert>
Pomelo and new tea parfait

<Cafe>

Menu available from June 1st

<Amuse-bouche>
* Fujinomiya White Salmon with Caviar
Satsuma Chami Pork Gougères
Edamame Consommé (Cold)
<Hors-d oeuvre>
Striped Jack, Water Eggplant, Ratatouille
<Hors-d oeuvre (Hot)>
Foie Gras, Brioche, Fig
<Crustacés>
Lobster, Saffron, Provençal
<Granité>
Lemon, Mint

<Viande>
Hida Beef, Truffle, Aged May Queen Potatoes

<Dessert>
Griotte Cherries, Pistachios, Fromage Blanc

<Cafe>

*Contents may change depending on availability.

Menu (7 dishes total)

Menu available until the end of May

<Amuse>
* Green bean and caviar tart, new onion, fermented lemon
* Marinated bigfin reef squid, sweet summer orange and almond milk

<Hors-d oeuvre>
Sea bream with hints of young green vegetables, bottarga, Edo-style herbs

<Hors-d oeuvre chaude>
Roasted bamboo shoots and wild vegetables, sansho pepper pesto

<Poisson>
Mi-cuit lobster, young leaf and herb essence

<Granité>
Violet and mint granita

<Viande>
Grilled Wagyu beef,
new onion, black truffle sauce

<Dessert>
Pomelo and new tea parfait

<Cafe>

Menu available from June 1st

<Amuse-bouche>
* Fujinomiya White Salmon with Caviar
Satsuma Chami Pork Gougères
Edamame Consommé (Cold)
<Hors-d oeuvre>
Striped Jack, Water Eggplant, Ratatouille
<Hors-d oeuvre (Hot)>
Foie Gras, Brioche, Fig
<Crustacés>
Lobster, Saffron, Provençal
<Granité>
Lemon, Mint

<Viande>
Hida Beef, Truffle, Aged May Queen Potatoes

<Dessert>
Griotte Cherries, Pistachios, Fromage Blanc

<Cafe>

*Contents may change depending on availability.

Meal Schedule (5 Courses)

・Appetizer 3 Items
Assorted 3 Appetizers

・Hot Appetizer
・Black Truffle French Fries

・Organic Mushroom and Pancetta Tarte Flambée

・Pasta
・Seasonal Pasta

・Main Course
・Grilled Satsuma Chami Pork and Seasonal Vegetables

<Free-Flow Drinks>

[Wine]
・Sparkling Wine
・Red and White Wine
・Sangria

[Beer]
・Yebisu Draft

[Highball & Cocktails]
・Highball
・Bombay Gin and Tonic
・Aromatico Lemon Sour

[Non-Alcoholic]
・Elderflower Squash
・White Peach Jasmine Tea
・Oolong Tea
・Ginger Ale
・Cola

※Please let us know in advance if you have any food allergies.

Meal Schedule (6 Courses)

・Appetizer: 5 Items
Assorted 5-Piece Appetizer Platter

・Vegetable
Kale and Nut Green Salad with Ricotta Salata

・Hot Appetizer
Black Truffle French Fries

Organic Mushroom and Pancetta Tarte Flambée

Pasta
Seasonal Pasta

Main Course
Grilled Kuroge Wagyu Beef and Seasonal Vegetables with Red Wine Sauce

Dessert
Benihoppe and Japanese Black Tea Ensemble

Free-Flow Drinks

Wine
Sparkling Wine
Red and White Wine
Sangria

Beer
Yebisu Draft Beer

Highballs & Cocktails
Highball
Bombay Gin and Tonic
Aromatico Lemon Sour

Non-Alcoholic Drinks
Elderflower Squash
White Peach Jasmine Tea
Oolong Tea
Ginger Ale
Cola

Please let us know in advance if you have any food allergies.

Meal Schedule (5 Courses)

・Appetizer 3 Items
Assorted 3 Appetizers

・Hot Appetizer
・Black Truffle French Fries

・Organic Mushroom and Pancetta Tarte Flambée

・Pasta
・Seasonal Pasta

・Main Course
・Grilled Satsuma Chami Pork and Seasonal Vegetables

<Free-Flow Drinks>

[Wine]
・Sparkling Wine
・Red and White Wine
・Sangria

[Beer]
・Yebisu Draft

[Highball & Cocktails]
・Highball
・Bombay Gin and Tonic
・Aromatico Lemon Sour

[Non-Alcoholic]
・Elderflower Squash
・White Peach Jasmine Tea
・Oolong Tea
・Ginger Ale
・Cola

※Please let us know in advance if you have any food allergies.

Meals (6 dishes total)

<Amuse>
Snow Crab and Celery Root Bamboo Charcoal Tacos

<Hors-d'oeuvre>
Ehime Amberjack Tartare
Beets, Red Daikon Radish, Red Endive

<Soup>
Minestrone with Clam Stock and Shungiku
Barley with Yuzu Pepper Oil

<Poisson>
Roasted Winter Spanish Mackerel Marinated in Yuanji
Turnip Puree with Burnt Butter

<Main Course>
Grilled Japanese Black Beef
Tokachi-Aged May Queen Potatoes with Madeira Sauce

<Dessert>
Red Fruit Crème d'Anjou
Earl Grey Flavor

<Cafe>

*The menu is subject to change depending on availability.

Meals (6 dishes total)

<Amuse>
Snow Crab and Celery Root Bamboo Charcoal Tacos

<Hors-d'oeuvre>
Ehime Amberjack Tartare
Beets, Red Daikon Radish, Red Endive

<Soup>
Minestrone with Clam Stock and Shungiku
Barley with Yuzu Pepper Oil

<Poisson>
Roasted Winter Spanish Mackerel Marinated in Yuanji
Turnip Puree with Burnt Butter

<Main Course>
Grilled Japanese Black Beef
Tokachi-Aged May Queen Potatoes with Madeira Sauce

<Dessert>
Red Fruit Crème d'Anjou
Earl Grey Flavor

<Cafe>

*The menu is subject to change depending on availability.

Meal Schedule (6 Courses)

・Appetizer: 5 Items
Assorted 5-Piece Appetizer Platter

・Vegetable
Kale and Nut Green Salad with Ricotta Salata

・Hot Appetizer
Black Truffle French Fries

Organic Mushroom and Pancetta Tarte Flambée

Pasta
Seasonal Pasta

Main
Grilled Japanese Black Beef and Autumn Vegetables with Red Wine Sauce

Dessert
Red Fruit Crème d'Anjou with Earl Grey Flavor

Free-Flow Drinks

Wine
Sparkling Wine
Red and White Wine
Sangria

Beer
Yebisu Draft Beer

Highballs & Cocktails
Highball
Bombay Gin and Tonic
Aromatico Lemon Sour

Non-Alcoholic Drinks
Elderflower Squash
White Peach Jasmine Tea
Oolong Tea
Ginger Ale
Cola

Please let us know in advance if you have any food allergies.

Dishes (7 Courses)

<Amuse>
・Snow Crab and Celery Root Bamboo Charcoal Tacos
・Sea Urchin and Oscietra Caviar Buckwheat Blinis
・Lily Root and Hazelnut Croquettes

<Hors-d'oeuvre>
Winter Flounder with Kelp
Marinated Cauliflower and Granny Smith Cheese
Vermouth Flavor

<Hors-d'oeuvre> chaude>
Nagoya Cochin and Foie Gras Ballotine
Small Turnip with Raspberry

<Poisson>
Roasted Anglerfish
Bergamot Royale Sauce

<Granité>
Yellow Yuzu and Champagne Granité

<Viande>
Charcoal-Grilled Wagyu Beef
Charcoal-Grilled Shallot and Black Truffle Jus
Cocoa Nib Accents

<Dessert>
Red Delicious Apple and Mascarpone Parfait
Calvados-Flavored Caramel Sauce

<Cafe>

*The menu is subject to change depending on availability.

料理内容（全7品）

＜Amuse＞
・ズワイ蟹と根セロリ　竹炭のタコス
・雲丹とオシェトラキャビア　そば粉のブリニ
・百合根とヘーゼルナッツの小さなクロケット

＜Hors-d oeuvre＞
寒ヒラメの昆布締め
カリフラワーのマリネとグラニースミス
ベルモットの香り

＜Hors-d oeuvre chaude＞
名古屋コーチンとフォアグラのバロティーヌ
小蕪　フランボワーズ

＜Poisson＞
鮟鱇のロースト
ベルガモットのロワイヤルソース

＜Granité＞
黄柚子とシャンパーニュのグラニテ

＜Viande＞
和牛の炭火焼き
焦がしエシャロットと黒トリュフ香るジュ
カカオニブのアクセント

＜Dessert＞
紅玉りんごとマスカルポーネのパルフェ
カルヴァドス風味のキャラメルソース

＜Cafe＞

※内容は仕入れ状況により、変更する場合がございます。

料理内容（全7品）

＜Amuse＞
・秋刀魚のコンフィ　黒オリーブのタプナード
・柿のタルトレット　ほうじ茶　キャビア　サワークリーム
・さつま芋のムース　パンデビス

＜Hors-d oeuvre＞
本マグロのタルタル
カリフラワー　蕎麦の実　紅心大根

＜Hors-d oeuvre chaude＞
松茸のロワイヤル
コンソメの軽いジュレ　酢橘　ディル

＜Poisson＞
甘鯛の鱗焼き
青林檎　ベルモットソース　ハーブの香り

＜Granité＞
ひやおろしと檸檬のグラニテ

＜Viande＞
和牛と加賀蓮根の炭火焼き
黒トリュフのソース・ペリグー

＜Dessert＞
渋川栗とジャンドゥーヤのモンブラン
洋梨のソルベ

＜Cafe＞

※内容は仕入れ状況により、変更する場合がございます。

Menu (6 courses)

<Amuse>
Persimmon tartlet
Hojicha · Caviar · Sour cream

<Hors-d oeuvre>
Return bonito (modori-katsuo) with smoked grilled eggplant purée
Red cabbage and black olive tapenade

<Soup>
Butternut squash potage
Spiced milk écume

<Poisson>
Pan-seared autumn sea bream marinated in yū-an miso
Shimeji mushrooms · Grilled risotto of black rice and glutinous rice

<Main>
Please choose one of the two options below.

・Roast Kuroge Wagyu and aged May Queen potatoes
Madeira and fond de veau sauce — sauce riche

・Roast Ezo venison with Jerusalem artichoke variations
Wild berry sauce
(+￥1,000)

<Dessert>
Brûléed sweet potato and kompeito (Kyoho grape) compote

<Cafe>

※Menu items may change depending on ingredient availability.

Tasting Menu (6 courses)

<Amuse>
Persimmon tartlet
Hojicha, caviar, sour cream

<Hors-d'oeuvre>
Seared katsuo (skipjack tuna) with smoked grilled eggplant purée
Red cabbage and black olive tapenade

<Soup>
Butternut squash potage
Spiced milk écume

<Poisson>
Pan-seared autumn sea bream marinated in Yūan-style miso
White maitake mushrooms, grilled risotto of black and glutinous rice

<Main>
Please choose one of the two options below.

・Roast Kuroge Wagyu and aged Yukon Gold potatoes
Madeira and fond de veau sauce Riche

・Roast Ezo venison with Jerusalem artichoke variations
Wild berry sauce
（+￥1,000）

<Dessert>
Candied sweet potato brûlée with Kyoho grape compote

<Café>

*Menu items are subject to change depending on ingredient availability.

料理内容（全7品）

＜Amuse＞
・秋刀魚のコンフィ　黒オリーブのタプナード
・柿のタルトレット　ほうじ茶　キャビア　サワークリーム
・さつま芋のムース　パンデビス

＜Hors-d oeuvre＞
本マグロのタルタル
カリフラワー　蕎麦の実　紅心大根

＜Hors-d oeuvre chaude＞
松茸のロワイヤル
コンソメの軽いジュレ　酢橘　ディル

＜Poisson＞
甘鯛の鱗焼き
青林檎　ベルモットソース　ハーブの香り

＜Granité＞
ひやおろしと檸檬のグラニテ

＜Viande＞
和牛と加賀蓮根の炭火焼き
黒トリュフのソース・ペリグー

＜Dessert＞
渋川栗とジャンドゥーヤのモンブラン
洋梨のソルベ

＜Cafe＞

※内容は仕入れ状況により、変更する場合がございます。

Dishes (6 dishes total)

<Amuse>
Spear squid and sweet pepper tartlet

<Hors-d oeuvre>
Marinated striped jack from Ehime Prefecture with fennel
Shekwasha vinaigrette

<Soup>
Cold Gold Rush potage
Scorched soy sauce and milk foam

<Poisson>
Funabashi-produced quick-pickled sea bass pan-fried
Whole zucchini with pickled plums and green shiso accents

<Main>
Please choose from 2 types

・Charbroiled Japanese Black Beef

Aged May Queen écrasée with Madeira sauce

・Roasted lamb on the bone

Eggplant and tomato fondant with harissa

(+￥1,000)

＜Dessert＞

Mango and passion fruit mousse glacé

＜Cafe＞

*Contents may change depending on availability.

Dishes (6 dishes total)

<Amuse>
Spear squid and sweet pepper tartlet

<Hors-d oeuvre>
Marinated striped jack from Ehime Prefecture with fennel
Shekwasha vinaigrette

<Soup>
Cold Gold Rush potage
Scorched soy sauce and milk foam

<Poisson>
Funabashi-produced quick-pickled sea bass pan-fried
Whole zucchini with pickled plums and green shiso accents

<Main>
Please choose from 2 types

・Charbroiled Japanese Black Beef

Aged May Queen écrasée with Madeira sauce

・Roasted lamb on the bone

Eggplant and tomato fondant with harissa

(+￥1,000)

＜Dessert＞

Mango and passion fruit mousse glacé

＜Cafe＞

*Contents may change depending on availability.

Dishes (7 dishes total)

<Amuse>
Mini caviar dorayaki

Goldrush cold potage

<Hors-d oeuvre>
Amberjack ceviche
Marriage of grapara leaf and grapefruit

<Hors-d oeuvre chaud>
Grilled Ezo abalone
Lime leaf coconut risotto

<Poisson>
Yuan-yaki swordfish
Ryukyu okra with tarragon butter sauce

<Granité>
Setouchi lemon and herb granite

<Viande>
Charbroiled Hida beef
Aged May Queen and summer truffle eclatée with Périgueux sauce

<Dessert>
White peach peach melba
Red shiso flavor

<Cafe>

*The contents may change depending on the availability of stock.

Dishes (7 dishes total)

<Amuse>
Mini caviar dorayaki

Goldrush cold potage

<Hors-d oeuvre>
Amberjack ceviche
Marriage of grapara leaf and grapefruit

<Hors-d oeuvre chaud>
Grilled Ezo abalone
Lime leaf coconut risotto

<Poisson>
Yuan-yaki swordfish
Ryukyu okra with tarragon butter sauce

<Granité>
Setouchi lemon and herb granite

<Viande>
Charbroiled Hida beef
Aged May Queen and summer truffle eclatée with Périgueux sauce

<Dessert>
White peach peach melba
Red shiso flavor

<Cafe>

*The contents may change depending on the availability of stock.

Dishes (6 dishes total)

<Amuse>
Spear squid and sweet pepper tartlet

<Hors-d oeuvre>
Marinated striped jack from Ehime Prefecture with fennel
Shekwasha vinaigrette

<Soup>
Cold Gold Rush potage
Scorched soy sauce and milk foam

<Poisson>
Funabashi-produced quick-pickled sea bass pan-fried
Whole zucchini with pickled plums and green shiso accents

<Main>
Please choose from 2 types

・Charbroiled Japanese Black Beef

Aged May Queen écrasée with Madeira sauce

・Roasted lamb on the bone

Eggplant and tomato fondant with harissa

(+￥1,000)

＜Dessert＞

Mango and passion fruit mousse glacé

＜Cafe＞

*Contents may change depending on availability.

＜Amuse＞
Tartlet of firefly squid and fruit tomato / Vegetable churros

＜Hors-d'oeuvre＞
Marinated Spanish mackerel and cherry flavored marinated seasonal vegetables with celery purée

＜Soup＞
Potage of spring turnip and white shrimp

＜Poisson＞
Poivre of cherry sea bream from Ehime Prefecture
Petit pois nage oruzzo, Makomo mushrooms

＜Main＞
Choice of two types

Char-grilled Japanese black beef with Madera sauce
Gratinée of aged make-in

Roasted lamb with herb and jus sauce Onion nouveau lentils
（Onion nouveau lentils (+¥1,000)

＜Dessert＞
Strawberry Vacherin Coco

＜Cafe＞

The menu is subject to change depending on availability.

＜Amuse＞
Tartlet of firefly squid and fruit tomato / Vegetable churros

＜Hors-d'oeuvre＞
Marinated Spanish mackerel and cherry flavored marinated seasonal vegetables with celery purée

＜Soup＞
Potage of spring turnip and white shrimp

＜Poisson＞
Poivre of cherry sea bream from Ehime Prefecture
Petit pois nage oruzzo, Makomo mushrooms

＜Main＞
Choice of two types

Char-grilled Japanese black beef with Madera sauce
Gratinée of aged make-in

Roasted lamb with herb and jus sauce Onion nouveau lentils
（Onion nouveau lentils (+¥1,000)

＜Dessert＞
Strawberry Vacherin Coco

＜Cafe＞

The menu is subject to change depending on availability.

＜Amuse＞
Tartlet of firefly squid and fruit tomato / Vegetable churros

＜Hors-d'oeuvre＞
Sea bream kombujime (fresh sea bream), wasabi greens, soy sauce and malted rice

＜Hors-d'oeuvre chaud＞
Green asparagus from Hokkaido

＜Soup＞
Potage of spring turnip and white shrimp

＜Poisson＞
Poiret of Hyogo flounder, beurre noisette, bamboo charcoal

＜Granité。
Granité of cherry blossoms and almond milk

＜Viande＞
Char-grilled Wagyu beef with Madera sauce, black truffle and aged make-in gratinée

＜Dessert＞
Strawberry and Darjeeling parfait

＜Cafe＞

＜Amuse＞
Tartlet of firefly squid and fruit tomato / Vegetable churros

＜Hors-d'oeuvre＞
Sea bream kombujime (fresh sea bream), wasabi greens, soy sauce and malted rice

＜Hors-d'oeuvre chaud＞
Green asparagus from Hokkaido

＜Soup＞
Potage of spring turnip and white shrimp

＜Poisson＞
Poiret of Hyogo flounder, beurre noisette, bamboo charcoal

＜Granité。
Granité of cherry blossoms and almond milk

＜Viande＞
Char-grilled Wagyu beef with Madera sauce, black truffle and aged make-in gratinée

＜Dessert＞
Strawberry and Darjeeling parfait

＜Cafe＞

Cheers! Sparkling wine
(Non-alcoholic options are also available.)

Menu (6 courses)

<Amuse-bouche>
Fujiwara white salmon, persimmon, caviar

<Hors d’oeuvre>
Bonito, beets, root celery

<Warm hors d’oeuvre>
Edomae conger eel, burdock, balsamic vinegar

<Fish dish>
Sea bream, white beans, bouillabaisse

<Meat dish>
Wagyu beef, aged Yukon Gold potatoes, mushrooms

<Anniversary cake>

<Coffee>

※ Menus are subject to change without notice depending on ingredient availability.

Toast: Sparkling wine

Meal Menu (6 dishes)

<Amuse>
・Mung bean and caviar tart, spring onion, fermented lemon
・Freshly boiled green asparagus

<Hors-d'oeuvre>
Red sea bream with hints of rape blossoms, sweet orange, dried mullet roe, Edomae herbs

<Soup>
Spring turnip and sakura shrimp potage

<Poisson>
Saury Spanish mackerel with mountain vegetables and white miso beurre blanc

<Main Course>
Grilled Japanese Black Beef
Lightly marinated turnip with Madeira sauce

<Anniversary Cake>

<Cafe>

*Subject to change without notice depending on availability.

乾杯酒　シャンパーニュ

料理内容（全7品）

5月末日までのメニュー

＜Amuse＞
・新緑豆とキャビアのタルト　新玉葱　発酵レモン
・アオリイカのマリネ　甘夏とアーモンドミルク

＜Hors-d oeuvre＞
真鯛と若草野菜のニュアンス　からすみ　江戸前ハーブ

＜Hors-d oeuvre chaude＞
筍のローストと山菜　木の芽のジェノベーゼ

＜Poisson＞
オマール海老のミキュイ　若葉とハーブのエッセンス

＜Granité＞
スミレとミントのグラニテ

＜Viande＞
和牛のグリエ　
オニオンヌーボー　黒トリュフのソース

＜Anniversary Cake＞

＜Cafe＞

6月1日からのメニュー

＜Amuse-bouche＞
・富士宮ホワイトサーモン　キャビア
・薩摩茶美豚　グジェール
・枝豆　コンソメ　冷製

＜Hors-d oeuvre＞
縞鯵　水ナス　ラタトゥイユ

＜Hors-d oeuvre chaud＞
フォアグラ　ブリオッシュ　無花果

＜Crustacés＞
オマール海老　サフラン　プロヴァンサル

＜Granité＞
檸檬　ミント

＜Viande＞
飛騨牛　トリュフ　熟成メークイン

＜Anniversary Cake＞

＜Cafe＞

※仕入れ状況により予告なく変更になる場合がございます。

Cheers! Sparkling wine (Non-alcoholic options are also available.)

Menu (4 courses total)

Menu available until the end of May

<Hors-d'oeuvre>
Sea bream and young vegetable nuances, sweet summer orange, bottarga, Edo-style herbs

<Soup>
Spring turnip and sakura shrimp potage

<Main>
Please choose from two options.・Satsuma Chami Pork Grill
New Potatoes, Rapeseed Blossoms, Poivrade Sauce
・Seared Spanish Mackerel
Spring Beans, Bamboo Shoot Confit, Beurre Blanc

＜Anniversary Cake＞

＜Dessert＞
Benihoppe Strawberry and Japanese Black Tea Ensemble, White Bean Paste Sauce

＜Cafe＞

Menu from June 1st

＜Hors-d'oeuvre＞
Kagoshima Kanoya Amberjack, Water Eggplant, Cherries

＜Soup＞
Edamame, Stracciatella, Cold

＜Main＞
Please choose from 2 options.

・Satsuma Chami Pork, Summer Vegetables, Dauphinois

・Sea Bass, Ratatouille, Herbs

　
＜Anniversary Cake＞

＜Cafe＞

*Menu items may change without notice depending on availability.

Cheers! Sparkling wine (Non-alcoholic options are also available.)

Menu (4 courses total)

Menu available until the end of May

<Hors-d'oeuvre>
Sea bream and young vegetable nuances, sweet summer orange, bottarga, Edo-style herbs

<Soup>
Spring turnip and sakura shrimp potage

<Main>
Please choose from two options.・Satsuma Chami Pork Grill
New Potatoes, Rapeseed Blossoms, Poivrade Sauce
・Seared Spanish Mackerel
Spring Beans, Bamboo Shoot Confit, Beurre Blanc

＜Anniversary Plate＞

＜Dessert＞
Benihoppe Strawberry and Japanese Black Tea Ensemble, White Bean Paste Sauce

＜Cafe＞

Menu from June 1st

＜Hors-d'oeuvre＞
Kagoshima Kanoya Amberjack, Water Eggplant, Cherries

＜Soup＞
Edamame, Stracciatella, Cold

＜Main＞
Please choose from 2 options.

・Satsuma Chami Pork, Summer Vegetables, Dauphinois

・Sea Bass, Ratatouille, Herbs

＜Anniversary Plate＞

＜Cafe＞

*Menu items may change without notice depending on availability.

Toast: Champagne

Meal Menu (7 Courses)

<Amuse>
・Snow Crab and Celery Root Bamboo Charcoal Tacos
・Sea Urchin and Oscietra Caviar Buckwheat Blinis
・Lily Root and Hazelnut Croquettes

<Hors-d oeuvre>
Winter Flounder with Kelp
Marinated Cauliflower and Granny Smith Cheese
Vermouth Flavor

<Hors-d oeuvre chaude>
Nagoya Cochin and Foie Gras Ballotine
Small Turnip with Raspberry

<Poisson>
Roasted Anglerfish with Bergamot Royale Sauce

<Granité>
Yellow Yuzu and Champagne Granité

<Viande>
Charcoal-Grilled Wagyu Beef
Charcoal-Grilled Shallot and Black Truffle Juice
Cocoa Nib Accents

<Anniversary> Cake＞

＜Cafe＞

*Menu items may change without notice depending on availability.

Toast: Sparkling Wine

Meal Menu (6 Courses)

<Amuse>
Snow Crab and Celery Root Bamboo Charcoal Tacos

<Hors-d'oeuvre>
Ehime Amberjack Tartare
Beets, Red Radish, Red Endive

<Soup>
Minestrone with Clam Stock and Shungiku
Barley, Yuzu Pepper Oil

<Poisson>
Roasted Winter Spanish Mackerel Marinated in Yuanji
Turnip Puree, Burnt Butter

<Main Course>
Grilled Japanese Black Beef
Tokachi Aged May Queen Potatoes with Madeira Sauce

<Anniversary Cake>

<Cafe>

*Subject to change without notice depending on availability.

Toast: Sparkling wine
(Non-alcoholic options available.)

Food Menu (4 Courses)

<Hors-d'oeuvre>
Ehime Prefecture Amberjack Tartare
Beets, Red Radish, Red Endive

<Soup>
Clam Chowder-Style Bleuette
Basil Aroma

<Main Course>
Choose from two options.

- Grilled Satsuma Chami Pork
- Cheese Croute with Chasseur Sauce

- Poached Hyogo Prefecture Spanish Mackerel
- Braised Chinese Cabbage with Yuzu-Flavored Turnip Sauce

<Anniversary Cake>

<Dessert>
Red Fruit Crème d'Anjou with Earl Grey Aroma

<Cafe>

*Subject to change without notice depending on availability.

Toast: Sparkling wine
(Non-alcoholic options available.)

Food Menu (4 Courses)

<Hors-d'oeuvre>
Ehime Prefecture Amberjack Tartare
Beets, Red Radish, Red Endive

<Soup>
Clam Chowder-Style Bleuette
Basil Aroma

<Main Course>
Choose from two options.

- Grilled Satsuma Chami Pork
- Cheese Croute with Chasseur Sauce

- Poached Hyogo Prefecture Spanish Mackerel
- Braised Chinese Cabbage with Yuzu-Flavored Turnip Sauce

<Anniversary Plate>

<Dessert>
Red Fruit Crème d'Anjou with Earl Grey Aroma

<Cafe>

*Subject to change without notice depending on availability.

Menu (4 courses total)

Menu until the end of May

<Hors-d'oeuvre>
Sea bream and young green vegetables, sweet summer orange, bottarga, Edo-style herbs

<Soup>
Spring turnip and sakura shrimp potage

<Main>
Please choose from 2 options.

・Satsuma Chami pork grill
New potatoes, rapeseed blossoms, poivrade sauce

・Spanish mackerel poêlé
Spring beans, bamboo shoot confit, beurre blanc

<Dessert>
Benihoppe strawberries and Japanese black tea ensemble, white bean paste sauce

<Cafe>

Menu from June 1st

<Hors-d'oeuvre>
Kagoshima Kanoya amberjack, water eggplant, cherries

<Soup>
Edamame, stracciatella, cold

<Main>
Please choose from 2 options.

* Satsuma Chami Pork, Summer Vegetables, Dauphinois

* Sea Bass, Ratatouille, Herbs

<Dessert>
Coconut, Tropical Fruits, Cardamom

<Cafe>

*Menu items may change without notice depending on availability.

Menu (4 courses total)

<Hors-d'oeuvre>
Sea bream and young green vegetables, sweet summer orange, bottarga, Edo-style herbs

<Soup>
Spring turnip and sakura shrimp potage

<Main>
Please choose from 2 options.

・Satsuma Chami pork grill
New potatoes, rapeseed blossoms, poivrade sauce

・Spanish mackerel poêlé
Spring beans, bamboo shoot confit, beurre blanc

<Dessert>
Benihoppe strawberries and Japanese black tea ensemble, white bean paste sauce

<Cafe>

Menu from June 1st

<Hors-d'oeuvre>
Kagoshima Kanoya amberjack, water eggplant, cherries

<Soup>
Edamame, stracciatella, cold

<Main>
Please choose from 2 options.

* Satsuma Chami Pork, Summer Vegetables, Dauphinois

* Sea Bass, Ratatouille, Herbs

<Dessert>
Coconut, Tropical Fruits, Cardamom

<Cafe>

*Menu items may change without notice depending on availability.

Menu (5 dishes total)

Menu until the end of May

<Hors-d'oeuvre>
Sea bream and young green vegetables, sweet summer orange, bottarga, Edo-style herbs

<Soup>
Spring turnip and sakura shrimp potage

<Poisson>
Pan-seared Spanish mackerel, spring beans, bamboo shoot confit, beurre blanc

<Viande>
Grilled Japanese Black beef with Madeira sauce

<Dessert>
Ensemble of Benihoppe strawberries and Japanese black tea, with white bean paste sauce

<Cafe>

Menu from June 1st

<Hors-d'oeuvre>
Kagoshima Kanoya Amberjack, Water Eggplant, Cherries

<Soup>
Edamame, Stracciatella, Cold

<Fish>
Sea Bass, Ratatouille, Herbs

<Viande>
Japanese Black Wagyu Beef, Aged May Queen Potatoes

<Dessert>
Coconut, Tropical Fruits, Cardamom

<Cafe>

*Menu items may change without notice depending on availability.

■2-Hour Free-Flow Champagne

Meal Menu (4 Courses)

<Hors-d'oeuvre>
Red Sea Bream with a Hint of Rape Blossoms, Sweet Orange Oranges, Dried Boar Roe, Edomae Herbs

<Soup>
Spring Turnip and Sakura Shrimp Potage

<Main Course>
Choose from two options.

- Grilled Satsuma Chami Pork
- New Potatoes, Rape Blossoms, and Poivrade Sauce

- Pan-Seared Spanish Mackerel
- Spring Peas, Bamboo Shoot Confit, and Beurre Blanc

<Dessert>
Benihoppe Sweet Potato and Japanese Black Tea Ensemble with White Bean Sauce

<Cafe>

*Subject to change without notice depending on availability.

料理内容（全3品）

お選びいただくメインディッシュによっては価格差が生じます。あらかじめご了承くださいませ

＜SALAD＞
シェフサラダ

＜MEAL＞
お好きなメインディッシュ　1品

・神戸牛のクラシック・バーガー　with　フレンチフライ
・つぶ貝と春野菜のジェノヴェーゼ　カサレッチェ
・有機マッシュルームと黒トリュフのタリオリーニ
・赤ワイン香るハヤシライス
・和牛ハンバーグ　デミグラスソース　or　オニオンソース　※ライスかパンがセットでついてきます。
・新緑を纏った岩中豚のロースト　アスパラガスと熟成メークインのリヨネーズ
・真鯛のポワレ　菜の花と長ネギのアラクレーム

＜CAFE＞

■2-Hour Free-Flow Champagne

Dish Menu (4 Courses)
<Hors-d'oeuvre>
Ehime Prefecture Amberjack Tartare
Beets, Red Radish, Red Endive

<Soup>
Clam Chowder-Style Bleuette
Basil Aroma

<Main Course>
Choose from two options.

- Grilled Satsuma Chami Pork
- Cheese Croute with Chasseur Sauce

- Poached Hyogo Prefecture Spanish Mackerel
- Braised Chinese Cabbage with Yuzu-Flavored Turnip Sauce

<Dessert>
Red Fruit Crème d'Anjou with Earl Grey Aroma

<Cafe>

*Subject to change without notice depending on availability.

Food Contents (4 dishes)

<Hors-d oeuvre>
Marinated striped jack from Ehime Prefecture with fennel
Shekwasha vinaigrette

<Soup>
Cold Gold Rush potage
Scorched soy sauce and milk foam

<Main>
Please choose from 2 types.

- Grilled Satsuma Chami pork
Cheese croquant with piperade and egg yolk sauce

- Pan-fried sea bass from Funabashi
Edomae herb and microleaf salad with lemon aroma

<Dessert>
Mango and passion fruit mousse glacé

<Cafe>

*The menu may change without notice depending on the availability of supplies.

Menu (4 courses)

<Hors-d oeuvre>
Seared/returned bonito (modori-katsuo) with smoked grilled eggplant purée
Red cabbage and black olive tapenade

<Soup>
Butternut squash potage
Spiced milk écume

<Main>
Please choose one of the two options:

- Grilled Satsuma Chamibuta pork (茶美豚)
Celeriac purée, white maitake mushrooms, chestnuts

- Pan-seared madai (Japanese sea bream) from Ehime
Kintoki carrot purée, lotus root galette

<Dessert>
Honey sweet potato crème brûlée with Kyoho grape compote

<Cafe>

*Menu items are subject to change without notice depending on ingredient availability.

Menu (4 courses)

＜Hors-d oeuvre＞
Seared returning bonito with smoked grilled eggplant purée
Red cabbage and black olive tapenade

＜Soup＞
Butternut squash potage
Spiced milk écume

＜Main＞
Please choose one of the two options:

・Grilled Satsuma Chamibuta pork
Celeriac purée, shiro maitake, chestnuts

・Pan-seared madai (Japanese sea bream) from Ehime
Kintoki carrot purée, lotus root galette

＜Dessert＞
Honey sweet potato brûlée with Kyoho grape compote

＜Cafe＞

*Menu items are subject to change without notice depending on ingredient availability.

Menu (5 courses)

＜Hors-d oeuvre＞
Seared seasonal bonito (戻り鰹) with smoked roasted eggplant purée
Red cabbage and black olive tapenade

＜Soup＞
Butternut squash potage
Spiced milk écume

＜Poisson＞
Pan-seared madai (真鯛) from Ehime
Kintoki carrot purée, lotus root galette

＜Viande＞
Charcoal-grilled Kuroge Wagyu
Aged Maris Piper (メークイン) écrasé, Madeira sauce

＜Dessert＞
Honey-sweet potato brûlée with Kyoho grape compote

＜Café＞

Please note that the menu may change without prior notice depending on ingredient availability.

Food Contents (4 dishes)

<Hors-d oeuvre>
Marinated striped jack from Ehime Prefecture with fennel
Shekwasha vinaigrette

<Soup>
Cold Gold Rush potage
Scorched soy sauce and milk foam

<Main>
Please choose from 2 types.

- Grilled Satsuma Chami pork
Cheese croquant with piperade and egg yolk sauce

- Pan-fried sea bass from Funabashi
Edomae herb and microleaf salad with lemon aroma

<Dessert>
Mango and passion fruit mousse glacé

<Cafe>

*The menu may change without notice depending on the availability of supplies.

Food Contents (4 dishes)

<Hors-d oeuvre>
Marinated striped jack from Ehime Prefecture with fennel
Shekwasha vinaigrette

<Soup>
Cold Gold Rush potage
Scorched soy sauce and milk foam

<Main>
Please choose from 2 types.

- Grilled Satsuma Chami pork
Cheese croquant with piperade and egg yolk sauce

- Pan-fried sea bass from Funabashi
Edomae herb and microleaf salad with lemon aroma

<Dessert>
Mango and passion fruit mousse glacé

<Cafe>

*The menu may change without notice depending on the availability of supplies.

■2H Champagne Free Flow

Food Contents (4 dishes)

<Hors-d oeuvre>
Marinated striped jack from Ehime Prefecture with fennel
Shekwasha vinaigrette

<Soup>
Cold Gold Rush potage
Scorched soy sauce and milk foam

<Main>
Please choose from 2 types.

- Grilled Satsuma Chami Pork
Piperade and egg yolk sauce, cheese croquant

- Pan-fried sea bass from Funabashi
Edomae herb and microleaf salad with lemon aroma

<Dessert>
Mango and passion fruit mousse glacé

<Cafe>

*The menu may change without notice depending on the availability of supplies.

送別会や歓迎会、各種イベントやパーティーにご利用いただけます。
※ご予約はお電話またはメールにて承ります。
銀座駅、駅直結の銀座プレイス7階
立食でのビュッフェ形式のパーティープランです。（着席形式でのご相談可能です。）
プロジェクターやマイク、その他音響設備あり。その他コンテンツの追加ご相談可能です。
お気軽にお問い合わせください。

TEL：03-6263-9299
Mail：cadran@zetton.co.jp

送別会や歓迎会、各種イベントやパーティーにご利用いただけます。
※ご予約はお電話またはメールにて承ります。
銀座駅、駅直結の銀座プレイス7階
立食でのビュッフェ形式のパーティープランです。（着席形式でのご相談可能です。）
プロジェクターやマイク、その他音響設備あり。その他コンテンツの追加ご相談可能です。
お気軽にお問い合わせください。

TEL：03-6263-9299
Mail：cadran@zetton.co.jp

【BUFFET FOOD 10 foods　一例】
※メニューは一例となりますため季節によって変更があります）

【Finger Food】
カラフルトマトとオレンジのカプレーゼ

ドライフルーツとクリームチーズのエクレア

【Platter】
天然ぶりのカルパッチョ

キャロットロールのミニハンバーガー

ミックスハーブのフライドポテト

鴨肉と鹿肉のボロネーゼペンネ・リガーテ

旬鮮魚のヴァプール　生海苔と菊花の銀餡ソース

平田牧場金華豚のロースト　粒マスタードソース

【Dessert】
チョコレートとキャラメルナッツのブラウニー

ミックスベリーのクリスタルジュレ

【FREE DRINK 2 hours】
＜Alcohol＞
スパークリングワイン、白ワイン、赤ワイン、サングリア
ヱビスドラフト、ハイボール、ジントニック、レモンサワー

＜Non-Alcohol＞
エルダーフラワースカッシュ、白桃ジャスミンティー、ウーロン茶
コーラ、ジンジャーエール

Gast Einzelheiten

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