Lunch is served as a set course. Choose your own main and dessert.
L’été 2026 — Déjeuner
Menu Découverte 3,800
A lunch course with a little something to discover.
Entrée
- Seasonal starter of the moment
Seasonal Appetizer
Choix du plat principal — choose one main course Please Choose One Main Dish of Your Choice
- Poêlé of the day’s fish, gazpacho of ripe tomato and watermelon, basil
Fresh Fish with Tomato and Watermelon Gazpacho, Scented with Basil - Kato pork belly confit, persillade
Confit of Kato Pork Belly with Persillade - Navarin d’agneau with couscous
Navarran d’Agneau with Couscous
＋800 - Australian pasture-fed O’Connor rib-eye steak
Australian Pasture Fed Au Corner Ribeye Steak
＋1,200
Douceur au choix — choose one dessert Please choose One dessert of your choice
- Crémet d’Anjou with fromage blanc
Fromage Blanc Crème D’Ange - Tonka bean panna cotta
Tonka Bean Panna Cotta - Setouchi lemon mille-feuille
Setouchi Lemon Mille-Feuille
＋500 - Terrine au chocolat
Chocolate Terrine
＋500 - Gelato
Gelato
Pain
- Focaccia (we recommend it with whipped ricotta)
Focaccia - Whipped ricotta
Ricotta Whip
＋500
Café ou Thé
- Coffee or tea
Coffee or Tea
Menu Gourmand 5,500
Our signature course, built around wagyu tartare.
Entrée
- Straw-smoked Tajima beef tartare à la parisienne
Straw-Smoked Tajima Beef Tartare à la Parisienne
Entrée au choix — choose one starter Please Choose One Appetizers of Your Choice
- Mushroom and wild rocket salad, lemon vinaigrette
Mushroom and Wild Arugula Salad with Lemon Vinaigrette - Grilled red aubergine, mussels, spiced green curry
Red Eggplant Steak with Mussels and Green Curry Épicé - Marinated salmon with cervelle de canut
Marinated Salmon and Cervez de Canne - Chilled seasonal potage
Seasonal Chilled Potage Soup
Choix du plat principal — choose one main course Please Choose One Main Dish of Your Choice
- Poêlé of the day’s fish, gazpacho of ripe tomato and watermelon, basil
Fresh Fish with Tomato and Watermelon Gazpacho, Scented with Basil - Kato pork belly confit, persillade
Confit of Kato Pork Belly with Persillade - Navarin d’agneau with couscous
Navarran d’Agneau with Couscous
＋800 - Australian pasture-fed O’Connor rib-eye steak
Australian Pasture Fed Au Corner Ribeye Steak
＋1,200 - Australian pasture-fed O’Connor fillet, steak au poivre
Australian Pasture Fed Au Corner Stake au Poivrer
＋1,800
Douceur au choix — choose one dessert Please choose One dessert of your choice
- Crémet d’Anjou with fromage blanc
Fromage Blanc Crème D’Ange - Tonka bean panna cotta
Tonka Bean Panna Cotta - Setouchi lemon mille-feuille
Setouchi Lemon Mille-Feuille - Terrine au chocolat
Chocolate Terrine - Gelato
Gelato
Pain
- Focaccia (we recommend it with whipped ricotta)
Focaccia - Whipped ricotta
Ricotta Whip
＋500
Café ou Thé
- Coffee or tea
Coffee or Tea
Menu Plaisir 8,000
A full French course, easy to enjoy, built around kainomi — a rare cut. Generous and unfussy, it suits both entertaining and anniversaries, and includes our charcoal grill work with the season’s ingredients.
Amuse
- Amuse-bouche
Entrée
- Seasonal starter of the moment
Plat de Poisson
- Sea bream beignet, grilled corn gribiche
Plat de Viande
- Australian Black Angus kainomi, steak au poivre
May be changed to Tajima beef sirloin (+¥3,000) or Tajima beef fillet (+¥4,000).
Assiette Dessert
- Gâteau au fromage
Mignardises
- 小菓子
Pain
- House-baked bread
Café ou Thé
- Coffee or tea (herbal tea available)
Menu Signature 10,000
A generous course with Tajima beef at its centre — for entertaining, anniversaries and days that call for something more. Ingredients chosen by the chef, cooked to let each one speak.
Amuse
- Amuse-bouche
Entrée
- Straw-smoked Japanese wagyu tartare à la parisienne
- Cuttlefish risotto with squid ink
Plat de Poisson
- Bouillabaisse in the southern French style, Pernod and orange
Plat de Viande
- Selected lean Tajima beef from Hyogo, steak au poivre
May be changed to Tajima beef fillet (+¥1,000) or Tajima beef châteaubriand (+¥2,000).
Assiette Dessert
- Terrine au chocolat
Mignardises
- 小菓子
Pain
- House-baked bread
Café ou Thé
- Coffee or tea (herbal tea available)
Recommandé à la Carte
Also suited to a lighter meal.Recommended à la carte
| Mediterranean marinated olives and house pickles, Kiyomi orange Marinated olives and homemade pickles with a hint of Kiyomi orange | 800 |
| Straw-smoked Tajima beef tartare à la parisienne Straw-Smoked Tajima Beef Tartare à la Parisienne | 3,800 |
| Burrata with ripe tomatoes Burrata Cheese with Fully Ripe Heirloom Tomatoes | 2,200 |
| Pâté en croûte Pâté en Croute | 2,400 |
| Caesar salad with our own bacon from Kato pork Caesar Salad with Homemade Bacon from Kato Pork | 2,200 |
| Mushroom and wild rocket salad, lemon vinaigrette Mushroom and Arugula Salad with Lemon Vinaigrette | 1,800 |
| Pasta with shiso, whitebait and green chilli Pasta with Shiso, Whitebait, and Green Chili Peppers | 2,800 |
| Three house-baked breads Assorted 3 Kinds of Homemade Bread | 1,000 |
| Whipped ricotta (to have with the bread) Ricotta Whip | 500 |
Dessert
| Gâteau au fromage Cheesecake | 1,100 |
| Tarte au chocolat Chocolate Terrine | 1,200 |
| Crêpes Suzette Crêpe Suzette | 1,100 |
| Setouchi lemon mille-feuille Setouchi Lemon Mille-Feuille | 1,200 |
| Tonka bean panna cotta Tonka Bean Panna Cotta | 800 |
| House-made gelato of the day Today’s Homemade Gelato | 500 |
Charcoal grill and drinks
Our charcoal-grilled Japanese wagyu (Sendai and Tajima), by the cut, is available at lunch as well.
See the charcoal grill and sides (à la carte) ／ See the drinks list
Wine by the glass at lunch: today’s glass (white, red, rosé, orange) from ¥1,400; today’s sparkling from ¥1,200; today’s champagne ¥1,800.
Prices include tax and service.
All prices listed include tax and service charge.
備考
- Changes to the number of guests or cancellations on the day are charged in full. Please contact the restaurant.
- Please contact the restaurant in advance if you wish to bring a pushchair.
- A time limit applies when the restaurant is busy.
- We cannot always accommodate requests for a particular table.
- The menu is subject to change.
- Where there are several allergies or ingredients to avoid, the restaurant may contact you directly.
- Photographs are for illustration.