LOUANGE TOKYO le Chateau

Mag-book sa LOUANGE TOKYO le Chateau

Mensahe galing sa Mangangalakal

● For a smooth reservation process, please enter the information in the following order:
　① Number of guests　② Date　③ Select a package　④ Return to the top and select a time from the “○” marks on the calendar.
　※ Available times vary depending on the selected package.

● Please note that our store is cashless; we cannot accept cash payments.
● The duration of stay is determined based on the reserved package.
Please check the details for each package.
While walk-ins are possible, wait times may occur depending on the day’s situation.
　※ We do not accept reservations for seats alone.

● Depending on the reserved package, guests will be seated in designated areas; thus, seat preferences cannot be accommodated.
● If you arrive later than your scheduled time, your allotted time will be shortened accordingly.
Additionally, no extensions can be granted for late arrivals.
● Our establishment welcomes guests aged 6 and above.
● We have a cancellation policy in place; please review it prior to making a reservation.

[Special Seats]
In the center of our store, we offer two semi-private “Noble Suites.”
　※ Fee per person: ¥2,200 (tax included)
　※ Suitable for groups of 2–4 people.

[Table Check Reservation Exclusive]
For afternoon tea reservations at ①11:00 and ②17:00, special offers are available.
Details can be found on the package page after entering the date and number of guests.

Aking kinukumpirma na aking na basa ang Mensahe galing sa Mangangalakal sa itaas

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【Welcome Drink】
・Rosé Classic (Original Mocktail)

【Sweets】
・Macaron: Cream cheese and buttercream
・Ice cream: Raspberry ganache and caramel cream
・Lychee mousse: Grapefruit rosé and pâte sucrée
・Saint-Honoré: Apricot and choux pastry
・Roll cake: Berry cream
・Peach blanc mousse: Almond flavor
・Opera: Kirsch and buttercream

【Savory】
・Bruschetta: Wagyu roast beef and avocado
・Quiche: Cauliflower and onion
・Vichyssoise: Beet flavor
・Prosciutto: Lotus root and potato
・Fresh spring rolls: Cheese, shrimp and quinoa

【Free-Flow Drinks】
Choose your favorite from the drink menu.

・Organic teas: Various
・Cafés: Various
・Soft drinks: Various

Contents may change depending on availability.
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Magbasa pa

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【Welcome Drink】
· Purpure (original non-alcoholic cocktail)

【Sweets】
· Tea-cup Noumi
· Purple sweet potato Mont Blanc
· Cassis cream puff
· Gorgonzola Purple macaron
· Crème d’Ange with lemon essence
· Raspberry Lamington
· Violet-flavored almond jelly
· Pound nut “Papillon Anchoucre”

【Savory】
· Purple sweet potato Dauphinoise
· Smoked salmon tartare
· A5 Wagyu roast beef with polenta
· Tortailla with purple vegetables
· Beetroot soup

【All-you-can-drink】
You may choose any drinks from the menu.
· Various organic teas
· Various coffees
· Various soft drinks

Contents may change depending on availability.
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Magbasa pa

— A little-known hidden talent is now being showcased at LOUANGE TOKYO —

Parfait Creator: Hirofumi Shimizu

Seasonal fruits take center stage, with ingredients carefully selected after visits to local farmers. By layering aroma, temperature, and texture, he constructs a parfait in three dimensions. With each bite, the aromas unfold, textures evolve, and flavors reflect the essence of the season. Crafting this entire experience is how Shimizu creates his parfaits.

Just as no season repeats itself, no two creations are ever the same.

Rather than simply serving a dish, he aims to create memories unique to that particular season.

This is the aesthetic philosophy of this Parfait Creator at LOUANGE TOKYO.

We’ve created a three-dimensional representation on one plate of the delicate aroma and freshness characteristic of peaches.
Breaking the sphere releases its fragrance; the white peach confit then comes into view, with flavors evolving one after another—a process we likened to “blooming.”
In the glass, sweetness, acidity, saltiness, bitterness, and depth intermingle, resulting in ever-changing flavor profiles with each bite.
Themed around “evolution,” this is a parfait that further develops the expressions we’ve cultivated over time.

Magbasa pa

“Wandering through an Autumn Mountain”
As autumn arrives, mountains become enveloped in abundant harvests and a myriad of fragrances. This experience captures that atmosphere through a series of dishes centered around parfaits.

It begins with a warm butternut squash soup. The natural sweetness and smooth texture of the vegetables gently lead us into the world of autumn.

The star of the show is the “Mont d’Automne” parfait. Its crown features finely shredded Japanese chestnuts, about 1mm thick, evoking the ridges of mountain peaks. Beneath them lies a blend of the rich aroma of Masuizumi sake aged in oak barrels and the bright acidity of kalamansi.

As one eats further, notes of smoked figs, the juiciness of Nagano Purple grapes, the fragrant scents of osmanthus and osmanthus oolong tea, and finally the nutty flavors of roasted green tea, brown rice, and hazelnuts emerge one after another.

The aim was to create a taste experience akin to walking through an autumn mountain—where scenery and scents continuously shift before one’s eyes.

Midway through this journey appears the “Intermezzo Salé”: a savory interlude combining maitake mushrooms, enoki mushrooms, Gruyère cheese, and walnuts. It serves as a palate reset—shifting from sweetness to the umami of mushrooms, saltiness of cheese, and nuttiness of walnuts.

▼ Parfait Creator: Hirofumi Shimizu
Hirofumi Shimizu makes seasonal fruits the protagonists of his creations, sourcing only meticulously selected ingredients—often visiting farms himself to ensure quality. Layer upon layer of aroma, temperature, and texture are carefully combined to construct each parfait in three dimensions. With every bite, scents unfold, textures evolve, and flavors paint a vivid picture of the season. Designing such fleeting yet unforgettable experiences defines Shimizu’s artistry.

Just as no two seasons are ever quite the same, no two of his parfaits ever repeat. His mission is not merely to serve a dish, but to craft memories unique to that very season. Such is the aesthetic philosophy of LOUANGE TOKYO’s parfait creator.

Magbasa pa

“Wandering through the Autumn Mountains”
As autumn arrives, mountains become enveloped in abundant harvests and a myriad of fragrances. This experience captures that very atmosphere through a series of dishes centered around parfaits.

It begins with a warm butternut squash soup. Its gentle sweetness and silky texture invite guests into the world of autumn.

The star of the show is “Mont d’Automne,” topped with finely shredded Japanese chestnuts—just 1mm thick—that resemble mountain ridges. Beneath them lies Masuizumi premium sake aged in oak barrels, lending its rich aroma, complemented by the bright acidity of calamansi.

As one eats further, notes of smoked figs, the juiciness of Nagano Purple grapes, the floral scents of osmanthus and osmanthus oolong tea, and finally the nutty aroma of roasted green tea, brown rice, and hazelnuts emerge. The aim was to create a flavor journey reminiscent of walking through an autumn mountain range, where scenery and scents continuously shift.

Midway through this journey appears the “Intermezzo Salé”—a savory interlude crafted from maitake mushrooms, enoki mushrooms, Gruyère cheese, and walnuts. It serves as a palate reset, shifting the taste profile away from sweetness toward umami, saltiness, and nuttiness.

— Introduction to the Mocktail Pairing —
This warm non-alcoholic drink is based on grape juice and crafted to evoke the essence of sweet red wine. Spices such as Japanese camellia, anise, and cloves add aromatic depth, while the pleasant astringency and lingering aftertaste characteristic of Japanese black tea round out the composition.

▼ Parfait Creator: Hirofumi Shimizu
Hirofumi Shimizu makes seasonal fruits the protagonists of his creations, sourcing only the finest ingredients—often visiting farms personally to ensure quality. By layering aromas, temperatures, and textures, he constructs each parfait three-dimensionally. With every bite, scents unfold, textures evolve, and flavors paint a vivid picture of the season. His artistry lies in meticulously designing each fleeting moment of this experience.

Just as no two autumns are ever quite the same, no two parfaits ever replicate one another. His mission is not merely to craft a dish, but to create memories unique to that particular season. Such is the aesthetic philosophy of Shimizu, LOUANGE TOKYO’s master parfait creator.

Magbasa pa

「秋の山を巡る」
秋を迎え、豊かな実りとさまざまな香りに包まれる山の情景を、パフェを中心とした
一連の体験として表現しました。
始まりは、温かなバターナッツのポタージュ。野菜本来の優しい甘味となめらかな口当たりから、秋の世界へと誘います。
主役となる「Mont d’Automne」は、山の稜線を思わせるように1mmの極細に絞った和栗をトップに。内側には満寿泉のオーク樽熟成貴醸酒の芳醇な香りとカラマンシーの鮮やかな酸味を忍ばせています。
食べ進めると、藁焼き無花果の燻香、ナガノパープルの瑞々しさ、キンモクセイと桂花烏龍茶の華やかな香り、ほうじ茶・玄米・ヘーゼルナッツの香ばしさへ。
秋の山を歩きながら、景色や香りが次々と移り変わっていくような味わいを目指しました。
その途中に現れるのが、舞茸とエリンギ、グリュイエール、胡桃を合わせたアンテルメード・サレ。
甘味から一度離れ、キノコの旨味、チーズの塩味、ナッツの香ばしさで味覚を切り替える「塩味の間奏」です。

―ペアリングモクテル紹介－
葡萄ジュースをベースに、甘口の赤ワインをイメージした温かなノンアルコールペアリング。
クロモジ、アニス、クローブなどのスパイスを香らせ、和紅茶のタンニンによる心地よい渋みと余韻を重ねています。

▼ パフェクリエイター　清水裕文
旬の果実を主役に据え、農家にまでも足を運びこだわり抜いた厳選食材のみを使用する。香り、温度、食感を幾重にも重ねながら、一台のパフェを立体的に構築する。一口ごとに香りがほどけ、食感が移ろい、味わいは季節の表情を描き出す。その一瞬の体験までを設計することが、清水のパフェづくりである。
同じ季節が二度と訪れないように、同じ作品もまた二度と生まれない。
一皿ではなく、その季節だけの記憶を創ること。
それが、LOUANGE TOKYO パフェクリエイターである彼の美学である。

Magbasa pa

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[Nagoya Exclusive] LOUANGE TOKYO's Painting Series.
An original plated dessert created from a ceramic plate, with a rose recreated using the skills of a pastry chef.
The rose is made with a rich butter cream infused with Camembert cheese, and finished with a dense layer of hazelnut biscuit and caramel cream.
This artistic masterpiece depicts clouds with cotton candy and ice cream, and the earth with orange semifreddo and marmalade.

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Magbasa pa

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～Baccaratのお皿で特別なクレープを愉しむ～

甘くほろ苦い熱々ソースで仕上げるクレープシュゼット。
中央にはチーズのアイスを添え、相対する温度を愉しんでいただけます。
ソースには苺、パイナップル、ミント、ローズマリーを使用し、フルーツの酸味とハーブの爽やかな香りを感じていただけます。
ご提供の際は、スポイトで香りづけの仕上げも。
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