Restaurant「Chamonix」 / Hakuba Tokyu Hotel

Book at Restaurant「Chamonix」 / Hakuba Tokyu Hotel

Message from Venue

●Reservations from 19:00 are only accepted online. Please note. ●If you have more than 6 people, please call us directly as table seats are limited. We also have private rooms available for entertaining, celebrating, and important occasions. (6 to 10 people) If you would like a private room, please contact us by phone. ●All seats are non-smoking seats. Please note that we may not be able to accommodate your request for seat selection. ●If you are late for more than 30 minutes from your reservation time, your reservation may be automatically canceled if we do not hear from you. ●Cancellation Policy ■When canceling a reservation - No contact on the day 100% - Contact on the day 100% - 3 days before midnight - 50% ■ When changing a reservation - No contact on the day 100% Telephone inquiries: 0261-72-3001

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- Amuse-Bouche gourmand - ~ Prologue ~ Enjoy with wild fish and crispy seaweed made with "namero" from Soryu Miso, Ueda City - Entrée - ~ Vision ~ Shinshu salmon tartar raised in spring water Cream cheese marinated in salt koji and anchowired sauce - Soupe - ~ Synergistic Multiplication ~ Soft flan and cold green asparagus soup - Poisson - ~ Seasonal Printemps ~ Red sea bream vapoules with saffron sauce - Viande - ~ Terroir ~ Moist sous vide domestic beef loin Shiojiri Goichi wine sauce upgrade option (+3,107 yen) [Shinshu beef loin grilled green olive tapenade and Shinshu miso condiment] - Dessert - ~ Pour être memorable ~ Strawberry extra-fine Mont Blanc salt sable and Strawberry sauce with ginger accents - Pain - Bread and butter/olive oil - Café ou thé - Coffee or tea

<Menu> - For a delicious meal - Prologue - Tuna and scallop tartare with sec ham and Azumino wasabi sauce - Entree - Aesthetics - Shinshu salmon raised in Oide spring water, citrus paupiette caviar and smoked onion cream - Entree - Complexité - Kujukurihama clam and rabbitfish soup with olive bread - Poisson - Seasonal - Lobster and scallop bouillabaisse, spring preparation - Viande - Terroir - Shinshu beef loin marinated in Soryu Daiginjo miso with seasonal beignets - Dessert - Reminiscence - Chef's recommended dessert - Pain - Bread and butter/olive oil - Café or thé - Coffee or tea

<Menu> - Amuse-Bouche gourmand - ~ Prologue ~ Serve with Yamame fish and crispy seaweed made with "namero" from Soryu Miso, Ueda City - Entrée - ~ Vision ~ Tartar of Shinshu salmon raised in spring water marinated in salt koji Cream cheese and anchovies sauce - Soupe - ~ Synergistic Multiplication ~ Soft flan and cold green asparagus soup - Poisson - ~ Seasonal Printemps ~ Red sea bream vapoules with saffron sauce - Viande - ~ Land Terroir ~ Moist domestic beef loin Vacuum-cooked Shiojiri Goichi wine sauce upgrade option (+3,107 yen) [Shinshu beef loin grilled green olive tapenade and Shinshu miso condiment] - Dessert - ~ Pour être memorable ~ Strawberry extra-fine Mont Blanc Salt sable and ginger-accented strawberry sauce - Pain - Bread and butter/olive oil - Café ou thé - Coffee or tea

■For the toast...A glass of champagne selected by sommelier Otomo. *For guests who don't like alcohol, we also have non-alcoholic sparkling wine available! <Course menu> - Course meal - Prologue - Enjoy with crispy seaweed made with yamame trout and Ueda City Soryu miso in a "namero" style - Entrée - Vision - Shinshu salmon tartare raised in spring water, cream cheese marinated in salt koji and enchouille sauce - Soup - Multiplication - Soft flan and cold green asparagus soup - Poisson - Seasonal - Steamed red sea bream with printanière and saffron sauce - Viande - Terroir - Moist vacuum-cooked domestic beef loin with Shiojiri Goichi wine sauce Upgrade option (+3,107 yen) [Grilled Shinshu beef loin with green olive tapenade and Shinshu miso condiment] - Dessert - Memorable Pour être être ~ Strawberry Mont Blanc Salt Sable with Raspberry Sauce and Ginger Accent - Pain - Bread and Butter/Olive Oil - Café ou thé - Coffee or Tea