Our weekday lunch: a steak set and a hamburg steak set.
L’été 2026 — Déjeuner
Menu Steak
Cuts chosen for their character.
Fixer Served with chopped salad, soup, focaccia, dessert and coffee or tea
Salad, Soup, Rice (18 Grain Rice) or Focaccia, Cafe
| Australian pasture-fed O’Connor rib-eye steak (180g) Australian Pasture Fed O’Connor Rib Eye Steak (180g) | 4,500 |
| Lean Tajima beef steak from Hyogo (180g) Hyogo Tajima Beef Lean Steak (180g) | 5,200 |
Choose a sauce for your steak.
● Chaliapin sauce (Japanese style) ● Sauce épicée
Shaliapin sauce (Japanese style) / Spice Sauce
Focaccia is unlimited. We recommend adding whipped ricotta (¥500).
Le Steak haché de POIVRER
The POIVRER bistro hamburg steak set.
Fixer Served with chopped salad, soup, rice or focaccia, and coffee
Salad, Soup, Rice or Focaccia, Cafe
French-style Tajima beef hamburg wrapped in caul fat ¥2,800
French-style Hamburger Steak made with Tajima Beef
Hand-formed and wrapped in fine caul fat, made with Tajima beef — the summit of Japanese wagyu. Grilling brings out a deep aroma and a richness that stays with you, with abundant juices and real bite.
Straw-grilled grass-fed beef hamburg ¥2,300
Grass-fed Beef Straw-Grilled Hamburger Steak
Hand-formed and finished by warayaki, the Japanese straw-grilling technique. Seared in a fierce flame, it carries a smoky aroma and concentrated flavour. Made with lean grass-fed beef, for a robust bite and depth.
Rice and focaccia are unlimited. We recommend adding whipped ricotta (¥500) to the focaccia.
Dessert of the day ¥500
Parties de la Viande
The cuts. Our steak lunch uses a range of selected cuts, finished over charcoal. Each has its own character — choose the one that suits you.
Kainomi (flap meat)
The part of the short plate closest to the fillet. It is belly meat, yet it carries the tenderness of fillet — the balance of fat and lean is among the very best in beef. Chew a few times and it seems to melt.
Harami (skirt)
The upper, dorsal side of the diaphragm. Tender, and the better the grade the thicker and more marbled it is. It looks and eats like short rib, but is leaner and lighter.
Rib loin
The thick centre of the loin, between the chuck and the sirloin. With the sirloin it is one of the two prized cuts of beef — sweet, well-marbled, tender and full of flavour.
Rib-eye
The eye at the heart of the rib loin, and the best balanced part of it. Fine-grained and tender, with fat that is refined rather than heavy, playing against the flavour of the lean.
Lean cuts (rump, aitchbone, topside)
Lean cuts carry little fat. We serve rump, aitchbone and topside. Rump — lightly marbled even within the lean, clean in its fat and deep in flavour. Aitchbone — full of beefy richness with a distinctive depth. Topside — almost no fat, clean and unassertive.
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.