Lihat semua ( 7 )

French Fine Dining Nouvelle Epoque

Name: French Fine Dining Nouvelle Epoque
Address: 2-10-4 Toranomon, Minato-ku, Tokyo, 105-0001, JP
Telephone: 03-3505-6073
Price range: ¥17500 - ¥1000000

フランス料理　ヌーヴェル・エポック

¥20,000+

¥17,500

Perancis, Perancis Moden

105-0001 2-10-4 Toranomon, Minato-ku, Tokyo(312m dari Toranomon Hills Station)Papar peta

Arahan

03-3505-6073

オークラフレンチが味わえる、伝統的でありながら新しい時代のフランス料理

日本食文化が溶け込んだフランス料理店です。ホテルオークラに脈々と受け継がれてきた、初代料理長である小野正吉のフランス料理。伝統あるオークラフレンチを継承した、シェフ山下亮一が世に放つ、新しいフランス料理をご提供いたします。四季折々の厳選食材を選び抜き、皿の上に季節を描く。和の趣と洋の洗練が調和する空間で、心ほどける時間とともに味わうひと皿。日常を離れ、静かに流れるひとときをごゆっくりお愉しみください。

Pengalaman Unik

Lunch course ＋【Dessert Wagon】■Overture
■Pistachio-Scented Green Asparagus and Firefly Squid
　with Cress-Infused Couscous and Noto Ishiru Vinaigrette
■Beef Double Consommé, Demitasse Cup
■・ーchoosing meat or fish as a main dishー・ー・ー・ー・ー・ー・－
　〇Sakura Sea Bream and Clams with Seasonal Spring Vegetables with Herb Aroma
　　Seafood Bouillon with Browned Butter Emulsion
　Or
　〇Guinea Fowl from Iwate with Aromatic Essence
　　New Potatoes à la Lyonnaise and Mung Beans à la Française
・ー・ー・ーー・ー・ー・ーー・ー・ー・ーー・ー・ー・ーー・ー・ー・ー
■Coffee or Tea
■Dessert Wagon

~ 8:00 pm5 Mac - 19 Mac, 23 Mac - 30 Mac, 1 Apr, 3 Apr - 23 Apr, 27 Apr - 28 Apr

¥18,000Svc & cukai termasuk

Hidangan Makanan

[Payment on site] -Déjeuner Aー

■Overture
■Pistachio-Scented Green Asparagus and Firefly Squid
　with Cress-Infused Couscous and Noto Ishiru Vinaigrette
■Dish of Seasonal Vegetables
■Sakura Sea Bream and Clams with Seasonal Spring Vegetables with Herb Aroma
　Seafood Bouillon with Browned Butter Emulsion
■Roasted “Aka-ushi,” Butterbur Bud Tapenade
　Mountain Green and Mung Beans à la Française
■Citrus and Yogurt Sorbet
■Bergamot and Apple Chiboust with a Hint of Spice
■Confectionery and Coffee or Tea

※Photos are for illustration only.

¥21,000Svc & cukai termasuk

[Payment on site] -Déjeuner Bー

■Overture
■Pistachio-Scented Green Asparagus and Firefly Squid
　with Cress-Infused Couscous and Noto Ishiru Vinaigrette
■Dish of Seasonal Vegetables
■Sakura Sea Bream and Clams with Seasonal Spring Vegetables with Herb Aroma
　Seafood Bouillon with Browned Butter Emulsion
■Guinea Fowl from Iwate with Aromatic Essence
　New Potatoes à la Lyonnaise and Mung Beans à la Française
■Citrus and Yogurt Sorbet
■Bergamot and Apple Chiboust with a Hint of Spice
■Confectionery and Coffee or Tea

※Photos are for illustration only.

¥17,000Svc & cukai termasuk

[Payment on site]-Déjeuner Cー

■Overture
■Pistachio-Scented Green Asparagus and Firefly Squid
　with Cress-Infused Couscous and Noto Ishiru Vinaigrette
■Dish of Seasonal Vegetables
■・ーchoosing meat or fish as a main dishー・ー・ー・ー・ー・ー・－
　〇Sakura Sea Bream and Clams with Seasonal Spring Vegetables with Herb Aroma
　　Seafood Bouillon with Browned Butter Emulsion
　Or
　〇Guinea Fowl from Iwate with Aromatic Essence
　　New Potatoes à la Lyonnaise and Mung Beans à la Française
・ー・ー・ーー・ー・ー・ーー・ー・ー・ーー・ー・ー・ーー・ー・ー・ー
■Bergamot and Apple Chiboust with a Hint of Spice
■Confectionery and Coffee or Tea

※Photos are for illustration only.

¥14,000Svc & cukai termasuk

[Payment on site] Web-only Crepe Suzette Lunch

■Ouverture
■Tuna Confit Salad, Colorful Vegetables, Chive and “Yuzu” Flavor
■Dish of Seasonal Vegetables
■Roasted “Kinmedai” with Lentil and Ginger Sauce
■Roasted Loin of Venison, Blackcurrant Sauce, Celeriac Purée
■Tiramisu with Grappa Flavors
■Crêpe Suzette
■Confectionery and Coffee or Tea

※Photos are for illustration only.

Menu From March 1st
■Overture
■Pistachio-Scented Green Asparagus and Firefly Squid
　with Cress-Infused Couscous and Noto Ishiru Vinaigrette
■Dish of Seasonal Vegetables
■Sakura Sea Bream and Clams with Seasonal Spring Vegetables with Herb Aroma
　Seafood Bouillon with Browned Butter Emulsion
■Guinea Fowl from Iwate with Aromatic Essence
　New Potatoes à la Lyonnaise and Mung Beans à la Française
■Citrus and Yogurt Sorbet
■Crêpe Suzette
■Confectionery and Coffee or Tea

※Photos are for illustration only.