Cafe & Bar LIBER - LIBER HOTEL AT UNIVERSAL STUDIOS JAPAN

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Reservar en Cafe & Bar LIBER - LIBER HOTEL AT UNIVERSAL STUDIOS JAPAN

Mensaje de establecimiento

● Please be aware that seats may not be available upon request.
● If you are unable to contact us after 30 minutes of your reservation, please be sure to contact us if you are late as it may be unavoidable.
● Please contact the store directly for reservations of 13 people or more.
● If you use a car, please show your parking ticket when you return.
※ It is free for 2 hours at 3,000 yen or more.
※ If you exceed the time, an excess charge of 300 yen will occur in 30 minutes.
Inquiries by phone: 06-6462-2222 (direct restaurant reservation)

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*When you arrive, please stop by the ticket counter on the 1st floor. After reception, you will receive an explanation about using the SPA. *Please enter the SPA of this plan by 17:00. *We will give you a lunch ticket at the reception. Please bring this with you to Cafe & Bar LIBER on the 1st floor. *You can upgrade the number of grams of beef steak. If you wish, please notify the person in charge on the day. (A separate fee will be charged.) *Information on using the SPA - People with tattoos and children under 3 years old are not allowed to bathe.・Children must be 6 years old or younger to enter the opposite-sex bathing area.

★Course contents★ [Amuse] Cauliflower mousse and ginger jelly with snow crab and caviar [Appetizer] Marinated salmon and winter vegetable galantine, pear remoulade sauce [Soup] Beef consommé soup [Fish] Grilled sweet sea bream with scales, turnip and foie gras Argan oil emulsion sauce [Salad] Mizuna and endive salad, apple dressing [Main] Charcoal-grilled domestic beef steak and stone oven grilled seasonal vegetables, sirloin 150g [Dessert] Strawberry and yogurt mousse with milk gelato [Bread] Bread [ Drink】Coffee *The photo is an image.

★Course contents★ [Amuse] Cauliflower mousse and ginger jelly with snow crab and caviar [Appetizer] Marinated salmon and winter vegetable galantine, pear remoulade sauce [Soup] Beef consommé soup [Fish] Grilled sweet sea bream with scales, turnip and foie gras Argan oil emulsion sauce [Salad] Mizuna and endive salad, apple dressing [Main] Char-grilled domestic beef steak and stone-baked fillet of seasonal vegetables 100g [Dessert] Strawberry and yogurt mousse with milk gelato [Bread] Bread [ Drink】Coffee *The photo is an image.

★Course contents★ [Amuse] Cauliflower mousse and ginger jelly with snow crab and caviar [Appetizer]・Marinated salmon and winter vegetable galantine, pear remoulade sauce・Yuzu-scented Western-style chawanmushi topped with seared sea bream・Tottori prefecture wagyu beef Red sea urchin and red shari temari sushi [Soup] Beef consommé soup [Fish] Grilled sweet sea bream with scales Turnip and foie gras in argan oil emulsion sauce [Salad] Mizuna and endive salad Apple dressing [Main] Kuroge from Tottori Prefecture Charcoal-grilled Wagyu beef steak and stone oven grilled seasonal vegetables sirloin 150g [Dessert] Strawberry and yogurt mousse with milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course contents★ [Amuse] Cauliflower mousse and ginger jelly with snow crab and caviar [Appetizer]・Marinated salmon and winter vegetable galantine, pear remoulade sauce・Yuzu-scented Western-style chawanmushi topped with seared sea bream・Tottori prefecture wagyu beef Red sea urchin and red shari temari sushi [Soup] Beef consommé soup [Fish] Grilled sweet sea bream with scales Turnip and foie gras in argan oil emulsion sauce [Salad] Mizuna and endive salad Apple dressing [Main] Kuroge from Tottori Prefecture Charcoal-grilled wagyu beef steak and seasonal vegetable stone-baked fillet 100g [Dessert] Strawberry and yogurt mousse with milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course contents★ [Amuse] Cauliflower mousse and ginger jelly with snow crab and caviar [Appetizer]・Marinated salmon and winter vegetable galantine, pear remoulade sauce・Yuzu-scented Western-style chawanmushi topped with seared sea bream・Tottori prefecture wagyu beef Sea urchin and sea urchin Temari sushi with red rice [Second Appetizer] Beef, pork, chicken, duck pâté en croute Black garlic condiment [Soup] Beef consommé soup [Fish] Grilled sweet sea bream with scales Turnip and foie gras with argan oil emulsion Sauce [Salad] Mizuna and endive salad, apple dressing [Main] Charcoal-grilled Tottori Japanese black beef steak and stone-fired seasonal vegetables, sirloin 150g [Dessert] Strawberry and yogurt mousse with milk gelato [Bread] Bread [Drink] ] Coffee *The photo is an image.

★Course contents★ [Amuse] Cauliflower mousse and ginger jelly with snow crab and caviar [Appetizer]・Marinated salmon and winter vegetable galantine, pear remoulade sauce・Yuzu-scented Western-style chawanmushi topped with seared sea bream・Tottori prefecture wagyu beef Sea urchin and sea urchin Temari sushi with red rice [Second Appetizer] Beef, pork, chicken, duck pâté en croute Black garlic condiment [Soup] Beef consommé soup [Fish] Grilled sweet sea bream with scales Turnip and foie gras with argan oil emulsion Sauce [Salad] Mizuna and endive salad, apple dressing [Main] Charcoal-grilled Tottori Japanese black beef steak and stone-baked fillet of seasonal vegetables 100g [Dessert] Strawberry and yogurt mousse with milk gelato [Bread] Bread [Drink] ] Coffee *The photo is an image.

★Course contents★ [Amuse] Tottori Japanese black beef tartare scented with Daisen tea leaves Served with poached egg [Appetizer] Sakura shrimp and fava bean casarecce Mariage of seafood [Soup] Homemade beef consommé soup [Fish] Stone oven-roasted fresh fish Konoume Crust Sauce using seasonal plums [Salad] Mimosa salad with rape blossoms Orange dressing [Main] Charcoal-grilled domestic beef steak and stone-fired seasonal vegetables Sirloin 150g [Dessert] Rose cream and white chocolate mousse Strawberry gelato Accompanying [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course contents★ [Amuse] Tottori Japanese black beef tartare scented with Daisen tea leaves Served with poached egg [Appetizer] Sakura shrimp and fava bean casarecce Mariage of seafood [Soup] Homemade beef consommé soup [Fish] Stone oven-roasted fresh fish Konoume Crust Sauce using seasonal plums [Salad] Mimosa salad with rape blossoms Orange dressing [Main] Charcoal-grilled domestic beef steak and stone-baked seasonal vegetables fillet 100g [Dessert] Rose cream and white chocolate mousse Strawberry gelato Accompanying [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course contents★ [Amuse] Tottori Japanese black beef tartare scented with Oyama tea leaves, served with poached egg [Appetizer] - Sakura shrimp and fava bean casarecce Seafood mariage - Japanese style flan with bamboo shoots - Awaji onion and gorgonzola quiche Lorraine Served with prosciutto [Soup] Homemade beef consommé soup [Fish] Stone oven-roasted fresh fish Crust of tree buds Sauce using seasonal plums [Salad] Mimosa-style rape blossom salad with orange dressing [Main] Charcoal-grilled Kuroge Wagyu beef from Tottori Prefecture Grilled steak and seasonal vegetables in a stone oven sirloin 150g [Dessert] Rose cream and white chocolate mousse with strawberry gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course contents★ [Amuse] Tottori Japanese black beef tartare scented with Oyama tea leaves, served with poached egg [Appetizer] - Sakura shrimp and fava bean casarecce Seafood mariage - Japanese style flan with bamboo shoots - Awaji onion and gorgonzola quiche Lorraine Served with prosciutto [Soup] Homemade beef consommé soup [Fish] Stone oven-roasted fresh fish Crust of tree buds Sauce using seasonal plums [Salad] Mimosa-style rape blossom salad with orange dressing [Main] Charcoal-grilled Kuroge Wagyu beef from Tottori Prefecture Grilled steak and seasonal vegetables in a stone oven fillet 100g [Dessert] Rose cream and white chocolate mousse with strawberry gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course contents★ [Amuse] Tottori Japanese black beef tartare scented with Oyama tea leaves Served with poached egg [Appetizer]・Sakura shrimp and fava bean casarecce Seafood mariage・Bamboo shoots Japanese-style flan・Awaji onion and gorgonzola quiche Lorraine Served with prosciutto [Second Appetizer] Germinated brown rice and wild vegetable galette Bisque-style lobster teriyaki and lemongrass cappuccino [Soup] Homemade beef consommé soup [Fish] Stone-roasted fresh fish, tree bud crust, seasonal plums Sauce [Salad] Mimosa-style salad with rape blossoms, orange dressing [Main] Charcoal-grilled Tottori prefecture Japanese black beef steak and stone-baked seasonal vegetables, sirloin 150g [Dessert] Rose cream and white chocolate mousse, served with strawberry gelato [Bread] ] Bread [Drink] Coffee *The photo is an image.

★Course contents★ [Amuse] Tottori Japanese black beef tartare scented with Oyama tea leaves Served with poached egg [Appetizer]・Sakura shrimp and fava bean casarecce Seafood mariage・Bamboo shoots Japanese-style flan・Awaji onion and gorgonzola quiche Lorraine Served with prosciutto [Second Appetizer] Germinated brown rice and wild vegetable galette Bisque-style lobster teriyaki and lemongrass cappuccino [Soup] Homemade beef consommé soup [Fish] Stone-roasted fresh fish, tree bud crust, seasonal plums Sauce [Salad] Mimosa salad with rape blossoms, orange dressing [Main] Charcoal-grilled Tottori Japanese black beef steak and stone-baked fillet of seasonal vegetables 100g [Dessert] Rose cream and white chocolate mousse, served with strawberry gelato [Bread] ] Bread [Drink] Coffee *The photo is an image.

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