/https%3A%2F%2Fcdn1.tablecheck.com%2Fimages%2F65f59050f4759501ae1ae356%2Fimages%2Foriginal%2F98b1c3bc.jpg%3F1710592081)
/https%3A%2F%2Fcdn2.tablecheck.com%2Fimages%2F65f590646fb917026bb959c7%2Fimages%2Foriginal%2Fdcc0ad2d.jpg%3F1710592100)
/https%3A%2F%2Fcdn0.tablecheck.com%2Fimages%2F65f5907694ce3602232e0397%2Fimages%2Foriginal%2F19bf8c89.jpg%3F1710592118)
/https%3A%2F%2Fcdn0.tablecheck.com%2Fimages%2F65f590882e530202616af84d%2Fimages%2Foriginal%2Ff51df3fa.jpg%3F1710592137)
/https%3A%2F%2Fcdn2.tablecheck.com%2Fimages%2F65f59099f4759501ae1ae35e%2Fimages%2Foriginal%2F11cc16c5.jpg%3F1710592154)
Tümünü gör ( 11 )
Philippe Mille Tokyo
フィリップ・ミル 東京
Fransız
107-0052 9-7-4 Akasaka, Tokyo Midtown Garden terrace 4F, Minato-ku, Tokyo(405m istasyondan 乃木坂'a mesafe)Haritayı görüntüle
¥15,000 Öğle yemeği
¥20,000+ Akşam yemeği
Enjoy a quality time in a luxurious space
Based on traditional French cuisine theory, Philippe Mille's cuisine is made with meticulous attention to detail in ingredients, presentation, and pairing with champagne. It is as beautiful as a painting, full of seasonal feeling, and shows a deep respect for the ingredients.
Yemek kursları
【Lunch】Découverte -Seasonal Lunch Course-
Amuse-bouche
Tasmanian salmon tartare, iris carrot and snow turnip, seaweed savoir-faire
Roasted Yanbaru Agu pork, various cuts of salmon, jus sauce
Pear accents and vervain cream, tonic water jelly, herb sorbet
Kirsch-scented bavarois, griotte sorbet and marmolade, chocolate accents
After-dinner drinks and desserts
*The course menu is subject to change to use the best ingredients of the day.
Tasmanian salmon tartare, iris carrot and snow turnip, seaweed savoir-faire
Roasted Yanbaru Agu pork, various cuts of salmon, jus sauce
Pear accents and vervain cream, tonic water jelly, herb sorbet
Kirsch-scented bavarois, griotte sorbet and marmolade, chocolate accents
After-dinner drinks and desserts
*The course menu is subject to change to use the best ingredients of the day.
¥8,712Hizm. ve vergi dahil
/https%3A%2F%2Fcdn1.tablecheck.com%2Fmenu_items%2F678399fc958efbdce7b85df5%2Fimages%2Fxl%2F5cae6653.jpg%3F1759979496)
December 1st - February 28th [Lunch] Winter Vegetable Menu
Amuse-bouche
Tuna tartare, Daikon radish copeaux, and shellfish jelly
Butternut squash royale, mussels and caviar, and saffron sauce
Grilled Aomori flounder, cardamom sabayon, clams, and risotto with Inca awakening and poirot
Pear accents and vervain cream, tonic water jelly, and herb sorbet
Coffee bavarois with Noisette accents, a vanilla glaze, and praline and coffee sauce
After-dinner drinks and snacks
*The course menu is subject to change to accommodate the best ingredients of the day.
Tuna tartare, Daikon radish copeaux, and shellfish jelly
Butternut squash royale, mussels and caviar, and saffron sauce
Grilled Aomori flounder, cardamom sabayon, clams, and risotto with Inca awakening and poirot
Pear accents and vervain cream, tonic water jelly, and herb sorbet
Coffee bavarois with Noisette accents, a vanilla glaze, and praline and coffee sauce
After-dinner drinks and snacks
*The course menu is subject to change to accommodate the best ingredients of the day.
¥14,520Hizm. ve vergi dahil
![December 1st - February 28th [Lunch] Winter Vegetable Menu](https://2.image.cdn.tablecheck.com/unsafe/full-fit-in/100x100/smart/filters:format(webp)/https%3A%2F%2Fcdn2.tablecheck.com%2Fmenu_items%2F690ad25bad206bd546e6a4ef%2Fimages%2Fxl%2F7eb6b38a.jpg%3F1764588313)
【Lunch】Philippe Mille -Philippe Mille Signature Course-
Amuse-bouche
Starter — Philippe Mille’s specialité: Sweet shrimp tartare — in homage to the Cathedral of Reims
Fish — Lightly seared and steamed alfonsino (kinmedai), beet mille-feuille, red wine jus
Meat — Wagyu beef with mushrooms, truffle sauce, marigold oil
Dessert 1 — Pear accents with verbena cream, tonic water gelée, herb sorbet
Dessert 2 — Praline parfait, nut‑scented, chocolate crème
Coffee or tea and petit fours
• Menu items may change depending on the best available ingredients of the day.
Starter — Philippe Mille’s specialité: Sweet shrimp tartare — in homage to the Cathedral of Reims
Fish — Lightly seared and steamed alfonsino (kinmedai), beet mille-feuille, red wine jus
Meat — Wagyu beef with mushrooms, truffle sauce, marigold oil
Dessert 1 — Pear accents with verbena cream, tonic water gelée, herb sorbet
Dessert 2 — Praline parfait, nut‑scented, chocolate crème
Coffee or tea and petit fours
• Menu items may change depending on the best available ingredients of the day.
¥17,545Hizm. ve vergi dahil
/https%3A%2F%2Fcdn0.tablecheck.com%2Fmenu_items%2F67839bc0be6a5311836e8ab8%2Fimages%2Fxl%2Fac8a7fb6.jpg%3F1742613643)
【Dinner】 Plaisir - Seasonal delights -
Amuse-bouche
Tasmanian salmon tartare, carrots and snow turnips, seaweed savoir-faire
Mushroom-scented cod steamed in white beans, cod roe, and black lemon
Yanbaru Island Agu pork roti, various cuts of pork, and jus sauce
Pear accents and vervain cream, tonic water jelly, and herb sorbet
Sweet potato tuile and apple marmalade, Earl Grey cream, and caramelized sesame seeds
After-dinner drinks and desserts
*The course menu is subject to change to accommodate the best ingredients of the day.
Tasmanian salmon tartare, carrots and snow turnips, seaweed savoir-faire
Mushroom-scented cod steamed in white beans, cod roe, and black lemon
Yanbaru Island Agu pork roti, various cuts of pork, and jus sauce
Pear accents and vervain cream, tonic water jelly, and herb sorbet
Sweet potato tuile and apple marmalade, Earl Grey cream, and caramelized sesame seeds
After-dinner drinks and desserts
*The course menu is subject to change to accommodate the best ingredients of the day.
¥15,730Hizm. ve vergi dahil
/https%3A%2F%2Fcdn2.tablecheck.com%2Fmenu_items%2F6783a3df8b63a10909c02f7d%2Fimages%2Fxl%2F2689b2d1.jpg%3F1759979606)
Yönler
Adres
107-0052 9-7-4 Akasaka, Tokyo Midtown Garden terrace 4F, Minato-ku, Tokyo
En yakın istasyon
乃木坂 (405m)Roppongi Station (452m)Mutfak
Fransız
Telefon
03-5413-3282