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ເບິ່ງທັງໝົດ ( 7 )
CUISINE FRANÇAISE HARUNA
榛名 CUISINE FRANÇAISE HARUNA
¥12,500
¥4,500
ໃຊ້ຝຣັ່ງ, ບິສໂຕຣ
104-0061 Ginza5-5-17, Mikasakaikan Honten2F, Chuou, Tokyo(130m ຈາກ 銀座)ເບິ່ງແຜນທີ່
A French restaurant with a relaxed and elegant atmosphere
Our carefully selected ingredients are transformed into authentic French cuisine that honors tradition while adding a touch of Provençal flair. Each dish is crafted not only for taste but also for visual delight—reflecting the chef’s dedication.
ເມນູແນະນຳ
【Menu Léger / メニュー レジェ】
October Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Chestnut velouté with Cognac and vanilla aromas , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Bordelaise mushrooms
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Jerusalem artichoke soup , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Braised winter vegetables with white wine sauce
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Chestnut velouté with Cognac and vanilla aromas , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Bordelaise mushrooms
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Jerusalem artichoke soup , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Braised winter vegetables with white wine sauce
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
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【Menu Ensemble / メニュー アンサンブル】
October Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Chestnut velouté with Cognac and vanilla aromas , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Bordelaise mushrooms
■ Roast duck breast (Magret) with duchess sweet potatoes
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Jerusalem artichoke soup , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Braised winter vegetables with white wine sauce
■ Japanese black wagyu Beef Bourguignon, Mikasa style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Chestnut velouté with Cognac and vanilla aromas , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Bordelaise mushrooms
■ Roast duck breast (Magret) with duchess sweet potatoes
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Jerusalem artichoke soup , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Braised winter vegetables with white wine sauce
■ Japanese black wagyu Beef Bourguignon, Mikasa style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
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【Menu Plaisir / メニュー プレジール】
October Menu
■ Amuse bouche
■ Atrantic salmon mi-cuit -Autumn leaves
■ Chesunut flour-wrapped foie gras with truffle and maple
■ Poêlé of today's white fish from Kyushu, Bordelaise mushrooms
■ Grilled Kirifuri Highland beef loin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seared cuttlefish with tartar ''Winter landscape''
■ Foie gras and oyster combinaison with brioche pain perdu, Mont Blanc style
■ Poêlé of today's white fish from Kyushu, Braised Senjyu leek with white wine sauce
■ Grilled Kirifuri Highland beef loin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
■ Amuse bouche
■ Atrantic salmon mi-cuit -Autumn leaves
■ Chesunut flour-wrapped foie gras with truffle and maple
■ Poêlé of today's white fish from Kyushu, Bordelaise mushrooms
■ Grilled Kirifuri Highland beef loin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seared cuttlefish with tartar ''Winter landscape''
■ Foie gras and oyster combinaison with brioche pain perdu, Mont Blanc style
■ Poêlé of today's white fish from Kyushu, Braised Senjyu leek with white wine sauce
■ Grilled Kirifuri Highland beef loin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
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【Menu Éclat / メニュー エクラ】
October Menu
■ Amuse bouche
■ Atrantic salmon mi-cuit -Autumn leaves
■ Chesunut flour-wrapped foie gras with truffle and maple
■ Ezo abalone chausson with the chef's signature sauce
■ Grilled A5 Japanese wagyu beef tenderloin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seared cuttlefish with tartar ''Winter landscape''
■ Foie gras and oyster combinaison with brioche pain perdu, Mont Blanc style
■ Ezo abalone chausson with the chef's signature sauce
■ Grilled A5 Japanese wagyu beef tenderloin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
■ Amuse bouche
■ Atrantic salmon mi-cuit -Autumn leaves
■ Chesunut flour-wrapped foie gras with truffle and maple
■ Ezo abalone chausson with the chef's signature sauce
■ Grilled A5 Japanese wagyu beef tenderloin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seared cuttlefish with tartar ''Winter landscape''
■ Foie gras and oyster combinaison with brioche pain perdu, Mont Blanc style
■ Ezo abalone chausson with the chef's signature sauce
■ Grilled A5 Japanese wagyu beef tenderloin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
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ໝວດໝູ່
Restaurant
Takeout
ເສັ້ນທາງ
ທີ່ຢູ່
104-0061 Ginza5-5-17, Mikasakaikan Honten2F, Chuou, Tokyo
ສະຖານີທີ່ໃກ້ທີ່ສຸດ
銀座 (130m)Yūrakuchō Station (370m)ປະເພດອາຫານ
ຝຣັ່ງ, ບິສໂຕຣ
ໂທລະສັບ
050-3134-5669