New American Grill “KANADE TERRACE” - Meguro Gajoen

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Reserve em New American Grill “KANADE TERRACE” - Meguro Gajoen

Mensagem do comerciante

■Business hoursLunch 11:30-15:00 / Tea 15:00-17:30 / Dinner 17:30-22:00 (LO 21:30) ■Private room requestsIf you would like a private room, please contact us directly by phone. Restaurant General Information 050-3188-7570 (10:00-19:00) *We may not be able to accommodate you depending on the number of people and availability. *Private room fees are 5,500 yen (tax included) for up to 8 seated people and 11,000 yen (tax included) for up to 20 seated people. ▶If we are unable to contact you within 15 minutes of your reservation time, we may have to cancel your reservation. Please be sure to contact us by phone if you are late. ▶Please note that we may not be able to accommodate your seating request. Please contact the Restaurant General Information for private rooms, various plans, and reservations for 10 or more people. ✅ Our restaurant has introduced contactless payment. ✅ No cash or card exchanges required! Contactless, safe, secure and speedy payment ✅ Once you've finished your meal, you can complete your payment without having to operate your smartphone or stay seated ✅ No need to install a dedicated app! For details, click here 👉 Contactless payment usage procedure ① Select the menu you wish to reserve. ② On the next screen, select "Use contactless payment" and enter your card information. ③ On the day, simply say "I'll pay with the card I used to make the reservation" and the payment will be completed! Enjoy safely!

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Categoria

~Limited to buffet customers~ 90 minutes ■□■Free flow of 10 types of wine selected by sommeliers, including sparkling wine■□■ *90 minutes. (Last order 30 minutes before) ・Divon Cava Brut Selection・Cramere Recache Orange Natural Wine・Amaraya Blanco de Corte Torrontes- Riesling・Overstone Sauvignon Blanc・Sette Sori Mandrarossa Chardonnay・Domaine Eau des Hautes Ouches Rose d'Anjou・Coastal Ridge Pinot Noir・Santa Alicia Merlot Reserva・Riebeck Cabernet Sauvignon・Bardon Vineyards Metal・The Black Shiraz*The wine lineup may change depending on the season and availability. Please note.

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■Examples of menus from 4/7 to 4/30 Blancmange with new onions and clamsHyuga chicken and citrus ballontineRed shrimp tart with pomegranate and paprika sauceRoasted red sea bream with green laver beurre blancGrilled Noto pork loin with mustard sauceKiwi creme d'anjou Mint sorbetCoffee■Examples of menus from 5/1 to 6/30Sardine and potato tartineGrilled bigfin reef squid tartare with green chimichurri sauceZucchini flower beignets stuffed with scallop mousse with kekkasoGrilled sea bass with jeux de poissonRoasted Noto pork with parsley butter sauceLemon meringue tart with spices and honey in a glass of coffee*The dishes and menus in the photos are only examples.*The menu may change depending on the season and availability.

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■Examples of menus from 4/7 to 4/30 Blancmange with new onions and clamsHyuga chicken and citrus ballontineRed shrimp tart with pomegranate and paprika sauceRoasted red sea bream with green laver beurre blancGrilled domestic beef fillet with mustard sauceKiwi creme d'anjou Mint sorbetCoffee■Examples of menus from 5/1 to 6/30Sardine and potato tartineGrilled bigfin reef squid tartare with green chimichurri sauceFlower zucchini beignets stuffed with scallop mousse with kekkasoGrilled sea bass with jeux de poissonGrilled domestic beef fillet with parsley butter sauceLemon meringue tart with spices and honey in a glass of coffee*The dishes and menus in the photos are only examples.*The menu may change depending on the season and availability.

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■Examples of menus from April 19th to April 30th [Amuse] Blancmange with new onions and clams [Hors d'oeuvre froid] Hyuga chicken and citrus ballontine [Hors d'oeuvre chaud] Red shrimp tart with pomegranate and paprika sauce [Poisson] Roasted red sea bream, green laver beurre blanc [Viande] Grilled Senba beef chateaubriand Rossini style [Dessert] Kiwi creme d'anjou Mint sorbet coffee ■Examples of menus from May 1st to June 30th [Amuse] Sardine and potato tartine [Hors d'oeuvre froid] Grilled bigfin reef squid tartare with green chimichurri sauce [Hors d'oeuvre chaud] Zucchini flower beignets stuffed with scallop mousse, quecassou [Poisson] Grilled sea bass Jus de Poisson [Viande] Grilled Chateaubriand of Senba beef Rossini style [Desserts] Lemon meringue tart Coffee in a glass with spices and honey *The dishes and menus in the photos are only examples. *The menu may change depending on the season and availability.

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