Chez Olivier - TableCheck

Prenota a Chez Olivier

Messaggio del negozio

Private bookings and reservations for 6 or more guests must be made by phone. Reservations for one person during lunch are also accepted 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 irregularly.

・Arrival time is strictly as scheduled. 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 all dishes are prepared in the same kitchen, we cannot completely eliminate specified ingredients; therefore, we may have to decline certain reservations.
・Due to unstable supply conditions, the planned menu items may change unexpectedly.
・For single-person reservations, seating at the counter may be arranged.
・Special seating requests cannot be accommodated.
・If you have any other requests, please contact us by phone.
・Children aged elementary school and above may dine here, but they must order a course meal.

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

Confermo che ho letto il Messaggio del negozio di cui sopra

Conte’s Gougères with beet meringue, homemade smoked tarama, mint and pistachio polenta
Champagne Follet-Ramillon, Terroirs

Escargot ravioli in a yuzu-pepper-scented mushroom broth, pan-seared duck foie gras
Crozes-Hermitage blanc · On the Rhône Again 2023

Autumn garden with porcini mushrooms, Condrieu sabayon
Condrieu · Lône 2024

Sea bream back fillet with verjus, endive and Shine Muscat grapes
Saint-Joseph blanc · Dimanche à Lima 2024

Bluefin tuna with sansho pepper aroma, meat jus
Crozes-Hermitage rouge · Buveur d'Argile 2024

Roast pigeon with offal sauce, celery root and juniper
Cornas · L'Élégance du Caillou 2020, in magnum

Persimmon tarte Tatin

【Course】

Finger Food :
＊Polenta coin, mint and pistachio pesto
＊Beetroot meringue with smoked tarama
★
Starters :
＊ Marinated mackerel, cucumber jelly, fish bones sauce
or
＊ Escargots raviolis, mushrooms broth, foie gras, herbs foam
★
Main dishes :
＊ Pan fried Miyagi sawara
Turnip, chicory, muscat grape, verjus sauce
or
＊Roasted duck breast
Kale, red cabbage, pumpkin, blackcurrant sauce
★
Dessert
3 Chocolates ring
Sablé, caramel, tonka beans ice cream
★
Drinks
Coffee, tea, or herbal tea
Served with cannelé and blueberry guimauve

【Course】

Finger Food :
＊Polenta coin, mint and pistachio pesto
＊Beetroot meringue with smoked tarama
★
Starters :
＊ Marinated mackerel, cucumber jelly, fish bones sauce
or
＊Escargots raviolis, mushrooms broth, foie gras, herbs foam
★
Fish :
Pan fried Miyagi sawara
Turnip, chicory, muscat grape, verjus sauce
★
Meat :
Roasted duck breast
Kale, red cabbage, pumpkin, blackcurrant sauce
★
Dessert
3 Chocolates ring
Sablé, caramel, tonka beans ice cream
★
Drinks
Coffee, tea, or herbal tea
Served with cannelé and blueberry 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
Pigeon breast and foie gras ballotine, persimmon
★
Marinated mackerel, cucumber jelly, turnip, hibiscus, fish bones sauce
★
Escargots raviolis, mushrooms broth, herbs foam
★
Pan fried Miyagi sawara
Chicory, turnip, muscat grape, verjus sauce
★
Kyoto roasted duck breast
Kale, red cabbage, pumpkin, blackcurrant sauce
★
3 Chocolates ring
Sablé, caramel, tonka beans ice cream
★
Small sweets
Cannelé and blueberry 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
★
Duck foie gras, poached pear, sweet Jurançon jelly
★
Spider crab tartelette, champagne sauce
★
Seasonal vegetables garden with savagnin wine sabayon
★
Pan fried Ooita sea bream
Potato, fennel, saffron and lemongrass sauce
★
Brittany blue lobster
Bell pepper, mango, American sauce
★
Tottori venison loin
Zucchini flower, White bitter melon, Colinky, Girolles, Poivrade sauce
★
Pre-dessert
Sweet sake espuma, muscat grape, black sesame sauce, choco puffed rice
★
3 Chocolates ring
Sablé, Caramel cream, Tonka beans ice cream
★
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

This plan is only available for purchase until November 30th.

Course Contents

Finger Food:
- Beet Meringue and Tarama
- Parmesan Cheese and Ink Chips, Curry-flavored Eggplant and Avocado Cream
- Polenta Galette, Mint and Pistachio Pesto
*
Cold Appetizer:
Mi-cuit Duck Foie Gras, Poached Pear, Jurançon Jelly
*
Hot Appetizer:
Snow Crab Tartlet, Champagne Sauce
*
Choice of Main Dish:
- Fish Dish
Pan-seared Sea Bream from Oita Prefecture
Potato, Fennel, Lemongrass and Saffron Sauce
or
- Meat Dish
Chiba Prefecture Imo-buta Pork Fillet
Eggplant, Avocado and Couscous Cannelloni, Paprika Sauce
*
Dessert:
Three Kinds of Chocolate "Rings"
Sable, Caramel Cream, Tonka Bean Ice Cream
*
Tea Sweets Canelé and marshmallow

【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
★
Duck foie gras, poached pear, sweet Jurançon jelly
★
Spider crab tartelette, champagne sauce
★
Pan fried Ooita sea bream
Potato, fennel, saffron and lemongrass sauce
★
Tottori venison loin
Zucchini flower, White bitter melon, Colinky, Girolles, Poivrade sauce
★
3 Chocolates ring
Sablé, Caramel cream, Tonka beans ice cream
★
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
★
Duck foie gras, poached pear, sweet Jurançon jelly
★
Spider crab tartelette, champagne sauce
★
Seasonal vegetables garden with savagnin wine sabayon
★
Pan fried Ooita sea bream
Potato, fennel, saffron and lemongrass sauce
★
Brittany blue lobster
Bell pepper, mango, American sauce
★
Tottori venison loin
Zucchini flower, White bitter melon, Colinky, Girolles, Poivrade sauce
★
Pre-dessert
Sweet sake espuma, muscat grape, black sesame sauce, choco puffed rice
★
3 Chocolates ring
Sablé, Caramel cream, Tonka beans ice cream
★
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

From December 22 to 26, we will be offering a Christmas special course. This recommended course includes a wine pairing featuring champagne, mineral water, and post-dinner drinks to accompany the dishes.

*On December 24 and 25, the course will be served in two sessions:
① 17:00–19:30 (guests are requested to leave after this time)
② 20:00 / 20:30 / 21:00

For the chef, Christmas is the most important occasion of the year. Using carefully selected winter ingredients, Olivier has prepared a special menu just for you. We hope you’ll enjoy a memorable time with your loved ones.

12月22～26日の期間、クリスマススペシャルコースをご用意させて頂きます。こちらのお料理に、シャンパーニュを含むワインペアリングとミネラルウォーター、食後のお飲み物がついたお勧めのコースとなります。
＊24日と25日は二部制となるため、専用のプランよりご予約をお願いします。

シェフにとってクリスマスは一年で最も大切なイベントです。
冬の厳選食材を使用して、オリビエが特別なお料理をご用意させて頂きます。
大切な人と思い出に残る時間をお楽しみください。

1st Box
⋆Home-smoked tarama
⋆ Oscietra caviar 50g
⋆ Provençal savory cake
⋆Duck foie gras mi-cuit, roasted pistachios, yuzu zest, shiso leaves
⋆Spider crab with lime and green apple, celeriac rémoulade with wholegrain mustard
⋆Smoked salmon rolls, lemon-dill cream, citrus caviar
⋆Poached lobster in saffron nage, cauliflower mousse, light jelly

2nd Box
⋆Beef cheek braised in red wine
⋆Cold beef fillet, seasonal vegetables
⋆Scallops and shrimp, champagne sauce
⋆ Abalone with parsley and garlic

3rd Box
⋆ Puy lentils with bacon and herbs
⋆Truffled potato gratin
⋆Charcuterie and cheese assortment, vegetable pickles
⋆Black sesame and raspberry macarons
⋆Sweet sake madeleines

Sale Date:

Thursday, December 31, 2026

Pickup Time: 11:00 AM - 2:00 PM

Price: ¥60,000

(¥64,800 including tax)

Payment : by cash or bank transfer only

*This item is available for pre-order.

Early reservations are recommended as quantities are limited.

*This item will be refrigerated, so please store it in the refrigerator.

*The expiration date is the next day.

*Cancellation is not accepted.

*Delivery is available. Full payment required in advance (some areas excluded).

Box fee + Yamato Cool Delivery ¥3,000 (including tax)

→Delivery Date: January 1, 2027

Reservations can be made by phone.

☎03-6268-9933

Informazioni aggiuntive

Scopo

Cronologia visite

Domanda 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.

Domanda 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.

Domanda 3 Rich

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.

Domanda 4 Rich

We would like to ask about our cancellation policy.
If you cancel within 96 hours of your reservation, we will charge a cancellation fee of 100% of the course fee.
Please check if you agree.

Domanda 5 Rich

We would like to ask about our cancellation policy.
If you cancel within 96 hours of your reservation, we will charge a cancellation fee of 100% of the course fee.
Please check if you agree.

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