2020/2/4～

＜Hors-d oeuvre froid＞
Seared mackerel with Udo variation, and tomato ice cream

＜Hors-d oeuvre chaud＞
Fried dumpling of lily bulb and clam, seaweed and clam broth sauce
with crispy chicken chips

＜Poisson＞
Pan-fried seasonal sea bream, horseradish and Wasabi cream sauce, sour taste

＜Viande＞
Roasted Japanese premium pork“Kasyu-pork”with firefly squid,
edible wild plants and morel sauce

＜Dessert＞
Local strawberry variation, jasmine and cinnamon flavor

Coffee and Mignardises

2020/2/4～

＜Hors-d oeuvre froid＞
Local squid with white asparagus, citrus flavor

＜Hors-d oeuvre chaud＞
Charcoal grilled razor clam with fresh beef ham, and bamboo shoots variation

＜Poisson＞
Pan-fried red bream with scales, rice malt and turnip, saffron sauce

＜Viande＞
Roasted Japanese premium pork“Kasyu-pork”with firefly squid,
edible wild plants and morel sauce

＜Dessert＞
Local strawberry variation, jasmine and cinnamon flavor

Coffee and Mignardises

2020/1/7～2/3

＜Hors-d oeuvre froid＞
Seared squid with cauliflower “Snowy Mountain”style, Yuzu flavor

＜Hors-d oeuvre chaud＞
Bisque of snow crab and sweet shrimp , like toasted rice cake

＜Poisson＞
Pan-fried seasonal cod, and brandard croquette, Saikyo Miso sauce

＜Viande＞
Japanese premium pork“Kasyu-pork”with pie,
canola flower and Jerusalem artichoke puree, sauce Robert

＜Dessert＞
Sweet potato Mont Blanc, jasmine flavor

Coffee and Mignardises


※Please inform our associates if you have any food allergies or special dietary requirements.
※The contents of the course menu are Shihou-no-kirameki for Lunch plan.
※With entrance ticket of The tokugawa garden
※With message dessert.
※With aperitif (glass champagne or non alcohol sparkling)

Dinner course for all 6 items

・Salad

・Hors d'oeuvre

・Pasta

・Fish dish

・Meat dish

・Dessert

Dinner course for all 6 items

・Salad

・Hors d'oeuvre

・Pasta

・Fish dish

・Meat dish

・Dessert

Dinner course for all 6 items

・Salad

・Hors d'oeuvre

・Pasta

・Fish dish

・Meat dish(Porc)

・Dessert

※It is not attached drink Please choose from the drink menu

Dinner course for all 6 items

・Salad

・Hors d'oeuvre

・Pasta

・Fish dish

・Meat dish(Beef)

・Dessert

※It is not attached drink Please choose from the drink menu

2020/2/4～

＜Hors-d oeuvre froid＞
Local squid with white asparagus, citrus flavor

＜Hors-d oeuvre chaud＞
Charcoal grilled razor clam with fresh beef ham, and bamboo shoots variation

＜Poisson＞
Pan-fried red bream with scales, rice malt and turnip, saffron sauce

＜Viande＞
Roasted Japanese premium pork“Kasyu-pork”with firefly squid,
edible wild plants and morel sauce

＜Dessert＞
Melogold with coffee, burdock and giger, cardamom flavor

Coffee and Petit four


All prices are subject to 10% service charge, and consumption tax.
Please inform our associates if you have any food allergies or special dietary requirements.

2020/2/4～

＜Amuse-bouche＞
Four kinds of surprise food, local production for local consumption

＜Hors-d oeuvre froid＞
Local squid with white asparagus, citrus flavor, and caviar

＜Hors-d oeuvre chaud＞
Charcoal grilled razor clam with fresh beef ham, and bamboo shoots variation

＜Poisson＞
Pan-fried red bream with scales, rice malt and turnip, saffron sauce

＜Viande＞
Roasted local beef with Jerusalem artichoke gratin, Wasabi flavor
spicy Yuzu pepper and red wine sauce

＜Dessert＞
Melogold with coffee, burdock and giger, cardamom flavor

Coffee and Petit four

Bean to bar chocolate gifts　
K.Shimao×Tokugawaen


※All prices are subject to 10% service charge, and consumption tax.
※Please inform our associates if you have any food allergies or special dietary requirements.

2020/2/4～

＜Amuse-bouche＞
Four kinds of surprise food, local production for local consumption

＜Hors-d oeuvre froid＞
Local squid with white asparagus, citrus flavor, and caviar

＜Hors-d oeuvre chaud＞
Charcoal grilled razor clam with fresh beef ham, and bamboo shoots variation

＜Hors-d oeuvre chaud＞
Roasted red lobster with meringue, crustacean sauce, and butterbur risotto

＜Poisson＞
Pan-fried red bream with scales, rice malt and turnip, saffron sauce

＜Viande＞
Roasted local beef with Jerusalem artichoke gratin, Wasabi flavor
spicy Yuzu pepper and red wine sauce

＜Dessert＞
Melogold with coffee, burdock and giger, cardamom flavor

Coffee and Petit four

Bean to bar chocolate gifts　
K.Shimao×Tokugawaen


※All prices are subject to 10% service charge, and consumption tax.
※Please inform our associates if you have any food allergies or special dietary requirements.

2020/2/4～

＜Appetizer＞
Glass champagne

＜Amuse-bouche＞
Four kinds of surprise food, local production for local consumption

＜Hors-d oeuvre froid＞
Local squid with white asparagus, citrus flavor, and caviar

＜Hors-d oeuvre chaud＞
Charcoal grilled razor clam with fresh beef ham, and bamboo shoots variation

＜Hors-d oeuvre chaud＞
Roasted red lobster with meringue, crustacean sauce, and butterbur risotto

＜Poisson＞
Pan-fried red bream with scales, rice malt and turnip, saffron sauce

＜Viande＞
Roasted local beef with Jerusalem artichoke gratin, Wasabi flavor
spicy Yuzu pepper and red wine sauce

＜Anniversary dessert＞
Anniversary dessert

＜Dessert＞
Melogold with coffee, burdock and giger, cardamom flavor

Coffee and Petit four

Bean to bar chocolate gifts　
K.Shimao×Tokugawaen


※All prices are subject to 10% service charge, and consumption tax.
※Please inform our associates if you have any food allergies or special dietary requirements.

グランシェフ薫森の料理とエグゼクティブソムリエ河合健太がセレクトしたワイン、さらにガーデンレストラン徳川園日本酒アドバイザー中村直義オススメの日本酒とのマリアージュを春の声とともにお楽しみ下さいませ。今回はワインや日本酒にグランシェフ薫森が合わせた料理をご用意いたします。
日時:2020年3月19日(木) 18時半受付開始　19時開宴
場所:ガーデンレストラン徳川園　
金額:10,000円税サ別 (12,100円税サ込)
内容:料理とワイン.日本酒全5種

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