Fiore & Astro - JR Hotel Clement Takamatsu

Fiore & Astro - JR Hotel Clement Takamatsu 온라인 예약

고객님께 드리는 안내 말씀

▶Reservations are accepted from the day after your reservation date up to 60 days in advance.
(Reservations must be made by 8:00 PM the day before.)
For same-day reservations or reservations more than two months in advance, please contact us by phone.
(TEL: 087-811-1163)
▶If we are unable to contact you 30 minutes after your reservation time, we may unfortunately have to cancel your reservation. Please be sure to contact us if you will be late.
▶Please let us know the purpose of your meal (birthday, business meeting, etc.) and any food allergies.
▶We may not be able to accommodate requests for specific seats. Thank you for your understanding.
▶Fiore also offers private rooms (for a fee). Please indicate your preference in the request field.
▶Please write any other requests in the request field.
▶We may contact you by phone or email from the hotel to confirm your reservation details.

~To guests using Fiore~
▶During dinner time, children under elementary school age are limited to private rooms only. (Private room charge from 5,000 yen)

~To customers using Astro~
▶In accordance with the law prohibiting underage drinking, we strictly refuse entry to anyone under the age of 20.

「고객님께 드리는 안내 말씀」을 읽고 확인하셨습니다

카테고리

■Menu Contents■
· Starter
· Blanched eel from Kagawa Prefecture, served with cucumber sauce and plum coulis
· Soup of tomatoes and beets
· Setouchi fish with avocado oil, sherry vinegar, and a vinaigrette made with camu camu juice
· Poached domestic beef tenderloin with Marsala sauce flavored with capers, accompanied by vegetables from Kagawa Prefecture
· Today’s amuse-bouche
· Hibiscus nougat glacé with peach aroma
· Coffee roasted using sanukite (cancan stone), or black tea
· Bread

【From September】
· Starter
· Pâté de campagne made with Sanuki’s three types of livestock, encrusted with apples and served with a vegetable gremolata
· Soup
· Sautéed Setouchi fish with Van Blanc sauce and caramelized notes
· Poached domestic beef tenderloin with red wine sauce featuring soy beans
· Amuse-bouche
· Sweet potato “Montblanc” with berry accents
· Coffee roasted using sanukite (cancan stone), or black tea

■Menu Contents■
・Starter
・Blanched eel from Kagawa Prefecture, served with cucumber sauce and plum coulis
・Soup of tomatoes and beets
・Setouchi fish with avocado oil, sherry vinegar, and camu camu juice vinaigrette
・ [Poached olive-fed beef fillet]
・Today’s amuse-bouche
・Hibiscus nougat glacé with peach aroma
・Coffee or black tea roasted using sanukite (cancan stone)
・Bread

[Starting September]
・Starter
・Pâté de campagne made with Sanuki’s three types of livestock, wrapped in apples, served with vegetable gremolata
・Soup
・Sautéed Setouchi fish with Van Blanc sauce and caramelized notes
・ [Poached olive-fed beef fillet]
・Amuse-bouche
・Montblanc-style sweet potato dessert with a berry accent
・Coffee or black tea roasted using sanukite (cancan stone)

■Menu Contents■
· Chef’s selection of appetizers
· Today’s soup
· Sautéed Seto Inland Sea fish in a Provençal style
· Pan-seared domestic beef tenderloin with Marsala sauce and capers
· Assortment of 4 desserts
· Coffee or tea
· Bread

[Starting September]
· Assortment of appetizers
· Soup
· Sautéed Seto Inland Sea fish with cèpe mushroom cream sauce
· Pan-seared domestic beef tenderloin with red wine sauce featuring soy beans
· Dessert assortment
· Bread
· Coffee

■ Menu Contents ■
· Chef’s recommended appetizers
· Today’s soup
· [Poached Simon fish with lime-infused balsamic dressing]
· Poached domestic beef tenderloin with capers-flavored Marsala sauce
· Assortment of 4 desserts
· Coffee or tea
· Bread

[Starting September]
· Assortment of appetizers
· Soup
· [Poached Simon fish with lime-infused balsamic dressing]
· Poached domestic beef tenderloin with red wine sauce featuring soy beans
· Dessert assortment
· Bread
· Coffee

■Menu Contents■
· Starter
· Blanched eel from Kagawa Prefecture, served with cucumber sauce and plum coulis
· Soup of tomatoes and beets
· [Poached sea bream with lime-infused balsamic dressing]
· Poached domestic beef tenderloin with Marsala sauce flavored with capers, accompanied by vegetables from Kagawa Prefecture
· Today’s amuse-bouche
· Hibiscus nougat glacé with peach aroma
· Coffee roasted using sanukite (cancan stone), or black tea
· Bread

[Starting September]
· Starter
· Pâté de campagne made with Sanuki’s three types of livestock, wrapped in apple slices, served with vegetable gremolata
· Soup
· [Poached sea bream with lime-infused balsamic dressing]
· Poached domestic beef tenderloin with red wine sauce featuring soy beans
· Amuse-bouche
· Montblanc-style sweet potato dessert with a berry accent
· Coffee roasted using sanukite (cancan stone), or black tea

■ Menu Contents ■
· Starter
· Aspic of olive-flavored native chickens and summer vegetables
· Anglerfish fritters with four different essences
· Paris-Swirl
· Sautéed Seto Inland Sea fish à la Provençale
· Poached fillet of Sanuki Olive beef with green mustard sauce
· Today’s amuse-bouche
· Dessert
※ You may choose from the following:
· Mango parfait with seasonal fruits
· Today’s fruits with flambé service
· Coffee roasted using sanukite (Kankan stone) or black tea
· Bread
· Petit fours

[Starting September]
· Starter
· Instantly smoked tuna with wasabi-infused ricotta cheese and kamebishi soy vinegar vinaigrette
· Part-brick-wrapped Sanuki Olive pork
· Sanuki Cochin chicken cooked in wine
· Sautéed Seto Inland Sea fish with porcini cream sauce
· Poached fillet of Sanuki Olive beef in bay leaf-flavored jus
· Amuse-bouche
· Dessert
※ You may choose from the following:
· Chestnut tiramisu-style dessert with yasuhashi sugar aroma
· Fruits with flambé service
· Coffee roasted using sanukite (Kankan stone) or black tea
· Petit fours

■Menu Contents■
· Chef’s recommended appetizers
· Today’s soup
※You may choose from the following:
　· Sautéed Seto Inland Sea fish in a Provençal style
　· Poached domestic beef tenderloin with Marsala sauce flavored with capers
· Assortment of three desserts
· Bread, coffee or tea

[Starting September]
· Assorted appetizers
· Soup
· Sautéed Seto Inland Sea fish with cèpe mushroom cream sauce
· Poached domestic beef tenderloin with red wine sauce featuring soy beans
· Assortment of desserts
· Bread, coffee

■Menu Contents■
· Chef’s selection of appetizers
· Today’s soup
· Seto Inland Sea fish with avocado oil, sherry vinegar, and camu camu juice vinaigrette
· Poached domestic beef tenderloin in Marsala sauce with capers
· Assortment of three desserts
· Coffee or tea
· Bread

[Starting September]
· Assorted appetizers
· Soup
· Sautéed Seto Inland Sea fish with Van Blanc sauce and caramelized notes
· Poached domestic beef tenderloin in red wine sauce with soy beans
· Assortment of desserts
· Bread and coffee

■Menu Contents■
· Starter
· Blanched eel with cucumber sauce and plum coulis
· Roast duck breast with blueberry confit
· Soup of tomatoes and beets
· Seto Inland Sea fish with avocado oil, sherry vinegar, and camu camu juice vinaigrette
· Poached domestic beef tenderloin with green mustard sauce
· Today’s à la carte item
· Hibiscus nougat glacé with peach aroma
· Coffee or tea
· Bread
· Petit fours

[From September]
· Starter
· Sanniku Pâté de Campagne featuring Sanuki pork, beef, and chicken, served with vegetable gremolata
· Roast duck breast with fig confit
· Soup
· Sautéed Seto Inland Sea fish with Van Blanc sauce and caramelized notes
· Poached domestic beef tenderloin with bay leaf-infused jus
· À la carte item
· Sweet potato “Montblanc” with berry accents
· Bread and coffee
· Petit fours

■ Menu Contents ■
・Starter
・Blanched eel with cucumber sauce and plum coulis
・Roast duck breast with blueberry confit
・Soup of tomatoes and beets
・Seto Inland Sea fish with avocado oil, sherry vinegar, and camu-camu juice vinaigrette
・[ Poached olive-fed beef fillet ]
・Today’s amuse-bouche
・Hibiscus nougat glacé with peach aroma
・Coffee or tea
・Bread
・Petit fours

[From September]
・Starter
・Pâté de campagne made with Sanchiku livestock from Kagawa, wrapped in apples; served with vegetable gremolata
・Roast duck breast with fig confit
・Soup
・Sautéed Seto Inland Sea fish with Van Blanc sauce and caramelized notes
・[ Poached olive-fed beef fillet ]
・Amuse-bouche
・Sweet potato Montblanc-style dessert with berry accents
・Bread, coffee
・Petit fours

■ Menu Contents ■
· Today’s amuse-bouche
· Aspic of olive-farmed chicken and summer vegetables
· Tempura of eel with four different essences
· Consommé served in a champagne flute
· Poached live lobster with American sauce
· Pan-seared fillet of Sanuki Olive beef with foie gras, Rossini style
· Today’s dessert
　※ Choose from the following:
　　 · Mango parfait with seasonal fruits
　　 · Flambéed fresh fruit
· Bread, coffee or tea
· Petit fours

[Starting September]
· The first dish
· Instantly smoked tuna with wasabi-infused ricotta cheese and kamebishi soy vinaigrette
· Part-brick-wrapped Sanuki Olive pork
· Consommé served in a champagne flute
· Poached live lobster and scallops with American sauce
· Pan-seared fillet of Sanuki Olive beef with foie gras, Rossini style
· Dessert
　※ Choose from the following:
　　 · Chestnut tiramisu-inspired dessert with yuzu flavor
　　 · Flambéed fresh fruit
· Bread, coffee
· Petit fours

■ Menu Contents ■
· Starter
· Blanched eel with cucumber sauce and plum coulis
· Roast duck breast with blueberry confit
· Tomato and beet soup
· [ Poached Simon fish with lime-infused balsamic dressing ]
· Poached domestic beef tenderloin with green mustard sauce
· Today’s appetizer
· Hibiscus nougat glacé with peach flavor
· Coffee or tea
· Bread
· Petit fours

[Starting September]
· Starter
· Paté de campagne made with Sanchoku livestock from Kagawa, wrapped in apples, served with a vegetable grec
· Roast duck breast with fig confit
· Soup
· [ Poached Simon fish with lime-infused balsamic dressing ]
· Poached domestic beef tenderloin with bay leaf-flavored jus
· Appetizer of the day
· Mont Blanc-style sweet potato dessert with berry accents
· Bread and coffee
· Petit fours

■ Menu Contents ■
・Starter
・Aspic with olive-farmed chickens and summer vegetables
・Eel fritters with four different essences
・Paris-Brest
・[ Poached Simon chicken with lime-infused balsamic dressing ]
・Poached fillet of olive-farmed Sanuki beef with green mustard sauce
・Today’s appetizer
・Dessert ※Choose from the options below
・Mango parfait with seasonal fruits
・Today’s fruits with flambé service
・Coffee roasted on sanukite (Kankan stone) or black tea
・Bread
・Petit fours

[Starting September]
・Starter
・Instantly smoked tuna with wasabi-infused ricotta cheese and kamebishi soy vinaigrette
・Pork tenderloin from olive-farmed Sanuki pigs wrapped in puff pastry
・Coq au Vin made with Sanuki Cochin chickens
・[ Poached Simon chicken with lime-infused balsamic dressing ]
・Poached fillet of olive-farmed Sanuki beef with bay leaf-infused jus
・Appetizer
・Dessert
　　※Choose from the options below
　　・Chestnut “tiramisu” with yuzu-koshō flavor
　　・Fruits with flambé service
・Coffee roasted on sanukite (Kankan stone) or black tea
・Petit fours