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CUISINE FRANÇAISE HARUNA
榛名 CUISINE FRANÇAISE HARUNA
¥12,500
¥4,500
使用法国菜, 小酒馆
104-0061 Ginza5-5-17, Mikasakaikan Honten2F, Chuou, Tokyo(距銀座 130m)查看地图
A French restaurant with a relaxed and elegant atmosphere
Our carefully selected ingredients are transformed into authentic French cuisine that honors tradition while adding a touch of Provençal flair. Each dish is crafted not only for taste but also for visual delight—reflecting the chef’s dedication.
精选菜单
【Menu Léger / メニュー レジェ】
October Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Chestnut velouté with Cognac and vanilla aromas , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Bordelaise mushrooms
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Jerusalem artichoke soup , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Braised winter vegetables with white wine sauce
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Chestnut velouté with Cognac and vanilla aromas , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Bordelaise mushrooms
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Jerusalem artichoke soup , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Braised winter vegetables with white wine sauce
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
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【Menu Ensemble / メニュー アンサンブル】
October Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Chestnut velouté with Cognac and vanilla aromas , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Bordelaise mushrooms
■ Roast duck breast (Magret) with duchess sweet potatoes
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Jerusalem artichoke soup , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Braised winter vegetables with white wine sauce
■ Japanese black wagyu Beef Bourguignon, Mikasa style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Chestnut velouté with Cognac and vanilla aromas , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Bordelaise mushrooms
■ Roast duck breast (Magret) with duchess sweet potatoes
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Jerusalem artichoke soup , or French onion gratin soup (+990 yen)
■ Poêlé of today's white fish from Kyushu, Braised winter vegetables with white wine sauce
■ Japanese black wagyu Beef Bourguignon, Mikasa style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
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【Menu Plaisir / メニュー プレジール】
October Menu
■ Amuse bouche
■ Atrantic salmon mi-cuit -Autumn leaves
■ Chesunut flour-wrapped foie gras with truffle and maple
■ Poêlé of today's white fish from Kyushu, Bordelaise mushrooms
■ Grilled Kirifuri Highland beef loin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seared cuttlefish with tartar ''Winter landscape''
■ Foie gras and oyster combinaison with brioche pain perdu, Mont Blanc style
■ Poêlé of today's white fish from Kyushu, Braised Senjyu leek with white wine sauce
■ Grilled Kirifuri Highland beef loin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
■ Amuse bouche
■ Atrantic salmon mi-cuit -Autumn leaves
■ Chesunut flour-wrapped foie gras with truffle and maple
■ Poêlé of today's white fish from Kyushu, Bordelaise mushrooms
■ Grilled Kirifuri Highland beef loin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seared cuttlefish with tartar ''Winter landscape''
■ Foie gras and oyster combinaison with brioche pain perdu, Mont Blanc style
■ Poêlé of today's white fish from Kyushu, Braised Senjyu leek with white wine sauce
■ Grilled Kirifuri Highland beef loin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
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【Menu Éclat / メニュー エクラ】
October Menu
■ Amuse bouche
■ Atrantic salmon mi-cuit -Autumn leaves
■ Chesunut flour-wrapped foie gras with truffle and maple
■ Ezo abalone chausson with the chef's signature sauce
■ Grilled A5 Japanese wagyu beef tenderloin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seared cuttlefish with tartar ''Winter landscape''
■ Foie gras and oyster combinaison with brioche pain perdu, Mont Blanc style
■ Ezo abalone chausson with the chef's signature sauce
■ Grilled A5 Japanese wagyu beef tenderloin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
■ Amuse bouche
■ Atrantic salmon mi-cuit -Autumn leaves
■ Chesunut flour-wrapped foie gras with truffle and maple
■ Ezo abalone chausson with the chef's signature sauce
■ Grilled A5 Japanese wagyu beef tenderloin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
November / December Menu
■ Amuse bouche
■ Seared cuttlefish with tartar ''Winter landscape''
■ Foie gras and oyster combinaison with brioche pain perdu, Mont Blanc style
■ Ezo abalone chausson with the chef's signature sauce
■ Grilled A5 Japanese wagyu beef tenderloin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee
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类别
Restaurant
Takeout
导航
地址
104-0061 Ginza5-5-17, Mikasakaikan Honten2F, Chuou, Tokyo
最近的车站
銀座 (130m)有楽町 (370m)菜系
法国菜, 小酒馆