Chez Olivier - TableCheck

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Message from Venue

We will be open on May 5th and 6th (holidays).

For private events or reservations for 6 or more people, please call us.

Lunch: 12:00 - 14:30 (Last order 13:00)
Dinner: 17:30 - 22:00 (Last order 20:00)
Closed: Sundays (Mondays and some holidays)

*Door ovens open at set times. Please call us if you will be arriving earlier than your reservation time.

*Please inform us in advance if you have any allergies. We cannot accommodate requests on the day. If the course content is significantly changed, an additional charge (from 1,000 yen) will be applied.

*As cooking is done in the same kitchen, we cannot completely remove specified ingredients, so we may have to decline your reservation.

*Due to unstable ingredient availability, the contents of the planned dishes may be changed at short notice.

・If you are making a reservation for one person, you may be seated at the counter.

・We cannot accommodate seating requests.
・For any other requests, please contact us by phone.

・Children must be elementary school age or older and order a course meal.

Reservations and inquiries → 03-6268-9933 (Hours: 10:00 AM - 9:00 PM)

I confirm I've read the Message from Venue above

When making your reservation, please choose either a "fish dish" or a "meat dish" for your main course and fill in the request field below. If no information is received, the main course will be a "meat dish."
*French white asparagus will be available starting March 3rd. A lunch course is available for an additional fee.

[Menu Sample]

Finger Food
★
Duck terrine
Foie gras/Cherry jelly/Porto
or
Hokkaido Sakura trout
Bell pepper/Pickles
★
Flounder from Miyagi Prefecture
Herb x Leek x Vermouth
or
Australian Saddle Lamb
Swiss Chard x Broccoli x Squid x Squid Ink
★
Strawberry and pistachio
Hazelnut/Yuzu/White chocolate
★

Canelé and Violet Guimauve

* Starting March 3rd, we will be serving French white asparagus. This course includes white asparagus.

[Menu Sample]
Finger Food
Polenta, Mint, Pistachio x Parmesan, Salmon x Beetroot, Tarama
*
Amuse-Bouche
Crab/Dashi
*
Hokkaido Sakura trout
Bell pepper/Pickles
*
Seasonal Vegetable Tart
Savagnin Espuma
*
Flounder from Miyagi Prefecture
Herb x Leek x Vermouth
*
Australian Saddle Lamb
Swiss Chard x Broccoli x Squid x Squid Ink
*
Strawberry and pistachio
Hazelnut/Yuzu/White chocolate
*
Tea Snacks
Bordeaux-Style Canelé x Violet Mauve

*We will start serving French white asparagus from March 3rd. This course includes white asparagus. </b></red>
[Menu Sample]
Finger Food
Polenta, Mint, Pistachio x Parmesan, Salmon x Beetroot, Tarama
*
Amuse-Bouche
Crab/Dashi
*
Hokkaido Sakura trout
Bell pepper/Pickles
*

White Asparagus from the Loire
Citrus x Almonds
*
Flounder from Miyagi Prefecture
Herb x Leek x Vermouth
*
Blue Lobster from Brittany
Beetroot x Hibiscus x Red Wine
*
Roasted Loire Pigeon Breast
Confit Thigh x Celery Root x Elderflower x Coffee
*
Valrhona Chocolate
Cream and Mousse x Shiso x Milk Ice Cream
*
Strawberry and Pistachio
Hazelnut x Yuzu x White Chocolate
*
Bordeaux-Style Canelé x Violet Mauve

[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

*We will start serving French white asparagus from March 3rd. This course includes white asparagus. </b></red>
[Menu Sample]
Finger Food
Polenta, Mint, Pistachio x Parmesan, Salmon x Beetroot, Tarama
*
Amuse-Bouche
Crab/Dashi
*
Yellowtail from Mie Prefecture
Citrus x Herbs x Radish
*

White Asparagus from the Loire
Citrus x Almonds
*
Flounder from Miyagi Prefecture
Herb x Leek x Vermouth
*
Blue Lobster from Brittany
Beetroot x Hibiscus x Red Wine
*
Roasted Loire Pigeon Breast
Confit Thigh x Celery Root x Elderflower x Coffee
*
Valrhona Chocolate
Cream and Mousse x Shiso x Milk Ice Cream
*
Strawberry and Pistachio
Hazelnut x Yuzu x White Chocolate
*
Bordeaux-Style Canelé x Violet Mauve

*We will start serving French white asparagus from March 3rd. This course includes white asparagus. </b></red>
[Menu Sample]
Finger Food
Polenta, Mint, Pistachio x Parmesan, Salmon x Beetroot, Tarama
*
Amuse-Bouche
Crab/Dashi
*
Hokkaido Sakura trout
Bell pepper/Pickles

*

White Asparagus from the Loire
Citrus x Almonds
*
Flounder from Miyagi Prefecture
Herb x Leek x Vermouth
*
Blue Lobster from Brittany
Beetroot x Hibiscus x Red Wine
*
Roasted Loire Pigeon Breast
Confit Thigh x Celery Root x Elderflower x Coffee
*
Valrhona Chocolate
Cream and Mousse x Shiso x Milk Ice Cream
*
Strawberry and Pistachio
Hazelnut x Yuzu x White Chocolate
*
Bordeaux-Style Canelé x Violet Mauve

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

Requests

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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