Chez Olivier - TableCheck

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Message from Venue

We will be closed for summer vacation from August 9 to 17.
Private bookings and reservations for 6 or more guests can be made by phone.
Reservations for one person at lunch can also be made by phone.

Lunch: 12:00–14:30 (last order at 13:00)
Dinner: 17:30–22:00 (last order at 20:00)
Closed on Sundays; Mondays and holidays may also be closed.

・The door oven operates on schedule. If you arrive earlier than your reserved time, please call us.
・If you have any allergies, please inform us in advance. We cannot accommodate such requests on the day of the reservation. In cases where the course menu needs to be significantly modified, an additional fee (1,000 yen or more) will apply.
・Since we use a single kitchen, it is not possible to completely exclude specified ingredients; therefore, we may have to decline certain reservations.
・Due to unstable supply conditions, the planned menu items may occasionally change at short notice.
・For single-person reservations, seating at the counter may be arranged.
・Special seating requests cannot be accommodated.
・Should you have any other requests, please contact us by phone.
・Children aged elementary school and above are welcome, provided they order a course meal.

Reservations & inquiries → 03-6268-9933 (available 10:00–21:00)

I confirm I've read the Message from Venue above

This autumn, Che Olivier celebrates its 17th anniversary.
We would like to extend our heartfelt gratitude to all our guests who have supported and patronized Che Olivier over the years.
To mark this occasion, we are hosting a special dinner featuring wines from Bordeaux—the hometown of Chef Olivier Odds.
We will serve dishes prepared with seasonal ingredients, paired with suitable wines. We look forward to your participation.

[Wines to be served]
Château Latour Martillac (Red wines: 2009, 2016, 2022)
Same château (White wine: 2009)
Including a toast with Champagne from Fourre-Lamyon Terroir

Saturday, October 3, 2026
Registration begins at 6:30 PM; dinner starts at 7:00 PM

From Olivier Odds and the restaurant team

*Non-alcoholic pairings are also available. Please contact the restaurant directly for details.

【Course】

Finger Food :
＊Polenta coin, mint and pistachio pesto
＊Beetroot meringue with smoked tarama
★
Starters :
＊Summer vegetables tart with savagnin wine sabayon
or
＊ Spider crab and vegetables millefeuille, candied lemon sauce
★
Main dishes :
＊Kochi red snapper with 2 kinds of zucchinis, arugula, fig and burrata cheese sauce
or
＊Imo pork filet roll
Eggplant, avocado, couscous cannelloni/Paprika flavoured sauce
★
Dessert
Gavotte stuffed with verbena mousse, raspberry sherbet, white peach and lime purée
★
Drinks
Coffee, tea, or herbal tea
Served with cannelé and guimauve

【Course】

Finger Food :
＊Polenta coin, mint and pistachio pesto
＊Beetroot meringue with smoked tarama
★
Starters :
＊Summer vegetables tart with savagnin wine sabayon
or
＊ Spider crab and vegetables millefeuille, candied lemon sauce
★
Fish :
Kochi red snapper with 2 kinds of zucchinis, arugula, fig and burrata cheese sauce
★
Meat :
Imo pork filet roll
Eggplant, avocado, couscous cannelloni/Paprika flavoured sauce
★
Dessert
Gavotte stuffed with verbena mousse, raspberry sherbet, white peach and lime purée
★
Drinks
Coffee, tea, or herbal tea
Served with cannelé and guimauve

【Course】

Finger Food :
＊Polenta coin, mint and pistachio pesto
＊Beetroot meringue with smoked tarama
＊Parmesan cheese and charcoal chip, curry flavoured eggplant and avocado cream
★
Pre-starter
Beef consomme jelly, wasabi cream, daikon radish
★
Spider crab and vegetables millefeuille, candied lemon sauce
★
Summer vegetables tart with savagnin wine sabayon
★
Kochi red snapper with 2 kinds of zucchinis, arugula, fig and burrata cheese sauce
★
Tottori venison loin
Zucchini flower/White bitter melon/Colinky/Girolles/Poivrade sauce
★
Black chocolate mousse, cherries cooked in Porto, cherry sherbet, cumin flavoured choco crisps
★
Small sweets
Cannelé and guimauve

【Course】

Finger Food :
＊Polenta coin, mint and pistachio pesto
＊Beetroot meringue with smoked tarama
＊Parmesan cheese and charcoal chip, curry flavoured eggplant and avocado cream
★
Pre-starter
Beef consomme jelly, wasabi cream, daikon radish
★
Spider crab and vegetables millefeuille, candied lemon sauce
★
Summer vegetables tart with savagnin wine sabayon
★
Kochi red snapper with 2 kinds of zucchinis, arugula, fig and burrata cheese sauce
★
Brittany blue lobster
Bell pepper, mango, American sauce
★
Tottori venison loin
Zucchini flower/White bitter melon/Colinky/Girolles/Poivrade sauce
★
Gavotte stuffed with verbena mousse, raspberry sherbet, white peach and lime purée
★
Black chocolate mousse, cherries cooked in Porto, cherry sherbet, cumin flavoured choco crisps
★
Small sweets
Cannelé and guimauve

[Menu Sample]
Finger Food
Polenta, Mint, Pistachio, Parmesan, Salmon, Beetroot, Tarama
*
Amuse-Bouche
Scallop, Citrus
*
Mie yellowtail
Citrus/Herbs/Radish
*
Seasonal Vegetable Tart
Savagnin Espuma
*
Aomori Pacific Cod
Wheat Risotto with Pig's Trotters, Black Garlic, Beef Consommé
*
Black Truffle Macaron, Duck Foie Gras, Grape Espuma
*
Tottori Venison Loin
Jerusalem Artichoke, Plum, Cranberry, Poivre Sauce
*
Chataigne Chestnut Mont Blanc, Coconut Sauce, Chestnut Ice Cream
*
Tea Snacks
Bordeaux-Style Canelé, Violet Mauve

Course

Appetizers :
- Beetroot meringue and tarama
- Parmesan and charcoal crisp, curry flavoured eggplant and avocado cream
- Polenta coin, mint and pistachio pesto
＊
Cold starter :
Spider crab and vegetables millefeuille, candied lemon sauce
＊
Warm starter :
Summer vegetables tart, savagnin sabayon
＊
Your choice for the main dish :
- Fish
Kochi kinmedai, 2 kinds of zucchinis, arugula, fig, buratta sauce
or
- Meat
Imo pork filet roll
Eggplant, avocado, couscous cannelloni/Paprika flavoured sauce
＊
Dessert :
Black chocolate mousse, cherry sherbet, cherry cooked in Porto, cumin flavoured choco crisps
＊
Small sweets :
Cannelé and guimauve

【Course】

Finger Food :
＊Polenta coin, mint and pistachio pesto
＊Beetroot meringue with smoked tarama
＊Parmesan cheese and charcoal chip, curry flavoured eggplant and avocado cream
★
Pre-starter
Beef consomme jelly, wasabi cream, daikon radish
★
Spider crab and vegetables millefeuille, candied lemon sauce
★
Summer vegetables tart with savagnin wine sabayon
★
Kochi red snapper with 2 kinds of zucchinis, arugula, fig and burrata cheese sauce
★
Brittany blue lobster
Bell pepper, mango, American sauce
★
Tottori venison loin
Zucchini flower/White bitter melon/Colinky/Girolles/Poivrade sauce
★
Gavotte stuffed with verbena mousse, raspberry sherbet, white peach and lime purée
★
Black chocolate mousse, cherries cooked in Porto, cherry sherbet, cumin flavoured choco crisps
★
Small sweets
Cannelé and guimauve

CHRISTMAS MENU 2025

Appetizers
Beetroot meringue, smoked tarama
Seaweed tart, salmon roe
Comté and truffle gougère

Caviar and spider crab
Scallop carpaccio, lime and Granny Smith apple

Blue lobster
Lobster sauce with yuzu, green asparagus and morels, Savagnin espuma

Kinmedai
Beetroot, hibiscus, blackcurrant, red wine sauce with Batak berries

Wagyu beef fillet “Wakasagyu”
In puff pastry with foie gras and winter truffle, Périgueux sauce

Strawberries
Strawberry and sakura snow sphere

Coffee, tea or herbal infusion
Cannelé and marshmallow

Christmas Menu 2025

Appetizers: Beetroot Meringue, Smoked Tarama
Seaweed Tart with Salmon Roe
Comté Cheese and Truffle Gougères

Caviar and Snow Crab
Scallop Carpaccio with Lime and Granny Smith Apple

Blue Lobster
Yuzu, Green Asparagus, Morels with Lobster Sauce and Savagnin Wine Espuma

Golden Eye Snapper
Beetroot, Hibiscus, Cassis, Red Wine Sauce, and Batac Berries

Wakasa Wagyu Beef Fillet from Fukui Prefecture
Foie Gras and Winter Truffle Puff Pastry with Périgueux Sauce

Strawberry Christmas Dessert
Strawberry and Cherry Blossom Snow Dome

Coffee, Tea, or Herbal Tea
Canelés and Marshmallows

Appetizers
Beetroot meringue, tarama
Seaweed tart, salmon roe
Comté and truffle gougère

Caviar and spider crab
Scallop carpaccio, lime and Granny Smith apple

Blue lobster
Lobster sauce with yuzu, green asparagus and morels, Savagnin espuma

Kinmedai
Beetroot, hibiscus, blackcurrant, red wine sauce with Batak berries

Mushrooms
Herb tart, winter truffle

Beef fillet
In puff pastry with foie gras and winter truffle, Périgueux sauce

Strawberries
Strawberry and sakura snow sphere

Mont Blanc
Coconut, candied kumquat, chocolate crunchy pearls,
Chestnut ice cream

Coffee, tea or herbal infusion
Cannelé and marshmallow

Additional information

Purpose

Visit History

Question 1

Do you have any food allergies?
Please specify the number of people with allergies, and also specify allergies with as much detail as possible.
For example, one person is allergic to crustaceans, but can eat shells and fish.
Or, one person cannot eat meat, but meat broth is ok.
For vegetarian people, please specify ingredients you cannot eat.
In case of food allergy or special diet, extra fee from 1000 yens will be applied.

Question 2

If you desire a message on your dessert plate (birthday, wedding anniversary…), please inform us your message .
If your message is too long, we will not be able to write it harmoniously on the dessert plate.

Question 3 Req

Please note our cancellation policy. If you cancel within 96 hours of your reservation time, a cancellation fee equal to 100% of the course price will be charged. If you agree, please check the box.

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