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Entr'acte

Name: Entr'acte
Address: Kitaaoyama2-9-9 3F Gaienityonomori, Minato-ku, Tokyo, 107-0061, JP
Telephone: 050-1792-5703
Price range: ¥10000 - ¥30000

Entr'acte（アントラクト）

¥30,000

¥10,000

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Français, Français moderne, Yoshoku (occidental japonais)

107-0061 Kitaaoyama2-9-9, 3F Gaienityonomori, Minato-ku, Tokyo(153m de la gare Gaienmae Station)Voir la carte

Itinéraire

050-1792-5703

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Earn up to 3% rewards on bookings at this venue.

French tradition meets modern flair in a full-course menu.

Entr’acte offers modern French cuisine in Kita-Aoyama, near Gaienmae Station. Chef Maejima draws on experience in luxury hotels, Parisian bistros and Michelin-starred French restaurants in Ginza, personally preparing each course. Enjoy a counter reserved for one party of 1–2 guests or a private room for up to 8, for a quiet evening or a special occasion.

Menus de restauration

Menu Entr'acte

Menu Entr'acte

Sample Menu

Amuse-bouche
Foie gras and chestnut Mont Blanc
Scallop and yomogi crêpe

Entrée
Salt-baked beetroot, sweet corn sauce
Sautéed abalone and mushrooms, abalone liver butter, clam foam
Clarified duck broth with duck and vegetables

Poisson
Pan-seared kijihata, bouillabaisse sauce

Viande
Roasted lamb, lamb jus, Roquefort foam

Pré-dessert
Pineapple and basil sorbet

Dessert
Caramelized pear, hojicha ice cream

Mignardises
Coffee, tea or herbal tea

¥22,000Svc excl. / taxe incl.

660 pts (3 %)

Special Menu

Menu Special

Sample Menu

Amuse-bouche
Foie gras and chestnut Mont Blanc
Scallop and yomogi crêpe

Entrée
Salt-baked beetroot, sweet corn sauce
Sautéed abalone and mushrooms, abalone liver butter, clam foam
Clarified duck broth

Poisson
Pan-seared kijihata, bouillabaisse sauce

Viande
Pan-seared Wagyu beef tenderloin, Périgueux sauce

Pré-dessert
Pineapple and basil sorbet

Dessert
Caramelized pear, hojicha ice cream

Mignardises
Coffee, tea or herbal tea

¥26,400Svc excl. / taxe incl.

792 pts (3 %)

Lunch Course

Lunch Menu

Sample Menu

Amuse-bouche
Foie gras and chestnut Mont Blanc
Scallop and yomogi crêpe

Entrée
Salt-baked beetroot, sweet corn sauce
Sautéed abalone and mushrooms, abalone liver butter, clam foam

Plat principal
Main course — please choose either fish or lamb.

Pan-seared kijihata, bouillabaisse sauce

or

Roasted lamb, lamb jus, Roquefort foam

Upgrade to pan-seared Wagyu beef tenderloin with Périgueux sauce for an additional ¥4,400.

Dessert
Pineapple and basil sorbet

Mignardises
Coffee, tea or herbal tea