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Brasserie Paul Bocuse Ginza
ブラッスリー ポール・ボキューズ 銀座 / BRASSERIE PAUL BOCUSE GINZA
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29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
A brasserie where you can casually enjoy authentic French cuisine
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A three-course lunch course featuring an abundance of seasonal flavors. You can choose from fish or meat as your main dish. At the Ginza restaurant, where the concept is "tradition and modernity," Chef Akihiko Hoshino has carefully selected seasonal ingredients and prepared a modern interpretation of traditional French cuisine. We hope you will take the time to enjoy the ever-evolving traditional flavors of Paul Bocuse.
A dinner course featuring an abundance of seasonal delicacies. At our Ginza restaurant, based on the concept of "tradition and modernity," Chef Akihiko Hoshino has carefully selected seasonal ingredients to create a modern interpretation of traditional French cuisine. Please take your time to enjoy the ever-evolving traditional flavors of Paul Bocuse.
A blissful lunch course featuring an abundance of seasonal flavors. At the Ginza restaurant, based on the concept of "tradition and modernity," Chef Akihiko Hoshino carefully selects seasonal ingredients to create a modern interpretation of traditional French cuisine. We hope you will take the time to enjoy the ever-evolving traditional flavors of Paul Bocuse.
Seasonal lunch course with a glass of sparkling wine and a message plate. Please use this course for your important anniversary.
Seasonal lunch course with a glass of sparkling wine and a message plate. Please use this course for your important anniversary.
Seasonal lunch course with a glass of sparkling wine and a message plate. Please use this course for your important anniversary.
A dinner course featuring an abundance of seasonal flavors. For appetizers, we offer an assortment of Paul Bocuse's specialties. For the main dish, you can choose from fish or meat. At the Ginza restaurant, which is based on the concept of "tradition and modernity," Chef Keita Suzuki carefully selects seasonal ingredients to create a modern interpretation of traditional French cuisine. Please take your time to enjoy the ever-evolving traditional flavors of Paul Bocuse. <Example of menu> [Appetizer] Paul Bocuse's three kinds of sous charité (salmon marinated, duck terrine, and uffu mayo) [Add soup] (+660) Seasonal soup [Main dish] Cod meuniere potage parmentier or Oyama chicken and burdock ballontine with apicius sauce or (+1,100) Beef tenderloin roti with red wine sauce or (+5,500) Baked bone-in lamb and foie gras in pie crust (limited to 7 servings per day) or (+5,500) Beef fillet roti and foie gras poiré Rossini style [Dessert] "Monsieur Paul Bocuse" creme brulee. Monsieur Paul Bocuse" crème brûlée or tarte tatin with winter spices, walnut ice cream or (+770) warm chocolate cake, fondant chocolat, coffee or tea. *Photographs are for reference only.
A blissful dinner course featuring an abundance of seasonal flavors. You can choose either fish or meat for the main course. At the Ginza restaurant, where the concept is "tradition and modernity," Chef Keita Suzuki carefully selects seasonal ingredients to create a modern interpretation of traditional French cuisine. We hope you will take the time to enjoy the ever-evolving traditional flavors of Paul Bocuse. <Example of menu>Amuse bouche of the day [Vegetable] Canadian lobster and winter vegetable aspic or (+1,320) sea bass and scallop mousse Soup de poisson [Additional soup] (+660) seasonal soup [Main dish] Norwegian salmon and Shimane Sakamoto rice wrapped in pie White Truffle Fragrance or (+2,200)Poiret of Sea Bream from Ehime Prefecture with Potato Christiane or Roti of Duck Breast with Lentils and Root Vegetable Apicius Sauce or (+3,300)Pie Wrapped Bone-in Lamb and Foie Gras <7 servings per day only> or (+3,300)Roti of Beef Filet with Foie Gras Poiret Rossini style [Dessert] "Monsieur Paul Bocuse" crème brûlée or tarte tatin with winter spices, walnut ice cream or (+770) warm chocolate cake, fondant chocolate, coffee or tea *Latest For the latest menu, please visit the official website. *Pictures are for illustrative purposes only.
Seasonal dinner course with a glass of sparkling wine to toast. A message plate will be attached to dessert. Please use this course for your important anniversary. This anniversary dinner is recommended for anniversary celebrations. ■Cuisine Menu la Brasserie will be served (appetizer, main dish, and dessert) ■Toast: 1 glass of sparkling wine *Non-alcoholic beverages will be served for those who cannot drink alcohol ■Dessert with message plate *Please let us know your desired message when you make your reservation. *Please refer to the official website for the latest menu. *Photographs are for reference only.
Includes a glass of sparkling wine to toast. A blissful 4-course dinner course with a choice of main dish such as beef fillet. Dessert will be served with a message plate. Please take advantage of this special anniversary dinner. A special anniversary dinner recommended for anniversary celebrations. ■Cuisine MENU SPECIAL will be served (amuse, appetizer, main dish, and dessert) ■Toast: 1 glass of sparkling wine *Non-alcoholic beverages will be served for those who cannot drink alcohol ■Dessert with message plate *Please let us know your desired message when you make a reservation. *Please refer to the official website for the latest menu. *Photographs are for reference only.
At Hiramatsu, we visit chateaux and domains across France and import wines directly under the trust relationship built over many years with the producers. Most of them are cellar-aged wines. The total number of wines sleeping in Hiramatsu's cellar now exceeds 800,000 bottles, making it one of the top restaurants in the world. Our sommeliers, who are well-versed in the feelings of the producers and the best drinking times for each wine, offer them in the best condition. From rare wines that cannot be tasted elsewhere to affordable and delicious wines, please enjoy them according to your dishes and preferences.
The new trend of steak, PariSteak, a fusion of Japanese beef and French sauce, is now available daily! Limited to 10 servings per day, the essence of French cuisine lies in its 'sauce'. PariSteak is a French-style steak meant to be enjoyed with its signature sauce. The sauce created by Chef Hoshino this time is the traditional Cafe de Paris butter sauce. By adding over ten different spices to the base herb butter sauce, it is further enhanced in flavor. Chef Hoshino personally selects the Japanese beef from its place of origin and adjusts the sauce blend to complement it, resulting in the perfect taste. Another highlight of Chef Hoshino's expertise is the cooking process of the meat. After searing it in a frying pan, it is rested, then heated in an oven, and rested again. This meticulous process results in a steak that is tender and reveals a beautiful pink color when the knife effortlessly cuts through it. Indulge in the rich 'Cafe de Paris sauce' generously poured over the steak!
We offer a luxurious collaboration of beef fillet, foie gras, and black truffle, known as 'Rossini,' for a limited time. Named after Rossini, a musician and a great gourmet who loved this dish, it is described as 'This is French cuisine at its best. Perfect in appearance, elegance, aroma, flavor, and volume,' by Chef Akihiko Hoshino. This dish can be considered the representative main course of French cuisine. The sauce accompanying the sautéed beef fillet and duck foie gras is a Périgord sauce made by simmering Madeira wine, Cognac, and Port wine with black truffle. The rich aroma and luxurious flavor that permeate the entire dish are gently enveloped by a smooth potato purée and creamy Époisses sauce. Please take this opportunity to enjoy it. A special dish 'Tournedos Rossini,' a specialty of the main store 'Paul Bocuse,' Rossini Beef Fillet and Foie Gras Sauté with Truffle-scented Périgord Sauce. [Price] Main dish replacement for Menu Dejeuner (¥3,850) / Menu de Saison (¥4,950) + ¥5,500 (tax included) Main dish replacement for Menu Special (¥7,700/¥10,450) + ¥3,300 (tax included)
A popular appetizer specialty at the Ginza store where you can taste both the famous Sausisson Brioche and duck terrine often seen at Lyon's market. Inside the slightly sweet brioche, there is a thick sausage with pistachios. The duck terrine is also an excellent dish made with Paul Bocuse's traditional recipe.
A masterpiece by Monsieur Paul Bocuse, an indispensable dessert menu item. When you break the caramel crisply, inside is a creamy custard with a vanilla flavor that is addictively delicious. Prepared with a recipe that has not changed for 40 years.
A three-course lunch course featuring an abundance of seasonal flavors. You can choose from fish or meat as your main dish. At the Ginza restaurant, where the concept is "tradition and modernity," Chef Akihiko Hoshino has carefully selected seasonal ingredients and prepared a modern interpretation of traditional French cuisine. We hope you will take the time to enjoy the ever-evolving traditional flavors of Paul Bocuse.
A dinner course featuring an abundance of seasonal delicacies. At our Ginza restaurant, based on the concept of "tradition and modernity," Chef Akihiko Hoshino has carefully selected seasonal ingredients to create a modern interpretation of traditional French cuisine. Please take your time to enjoy the ever-evolving traditional flavors of Paul Bocuse.
A blissful lunch course featuring an abundance of seasonal flavors. At the Ginza restaurant, based on the concept of "tradition and modernity," Chef Akihiko Hoshino carefully selects seasonal ingredients to create a modern interpretation of traditional French cuisine. We hope you will take the time to enjoy the ever-evolving traditional flavors of Paul Bocuse.
Seasonal lunch course with a glass of sparkling wine and a message plate. Please use this course for your important anniversary.
Seasonal lunch course with a glass of sparkling wine and a message plate. Please use this course for your important anniversary.
Seasonal lunch course with a glass of sparkling wine and a message plate. Please use this course for your important anniversary.
A dinner course featuring an abundance of seasonal flavors. For appetizers, we offer an assortment of Paul Bocuse's specialties. For the main dish, you can choose from fish or meat. At the Ginza restaurant, which is based on the concept of "tradition and modernity," Chef Keita Suzuki carefully selects seasonal ingredients to create a modern interpretation of traditional French cuisine. Please take your time to enjoy the ever-evolving traditional flavors of Paul Bocuse. <Example of menu> [Appetizer] Paul Bocuse's three kinds of sous charité (salmon marinated, duck terrine, and uffu mayo) [Add soup] (+660) Seasonal soup [Main dish] Cod meuniere potage parmentier or Oyama chicken and burdock ballontine with apicius sauce or (+1,100) Beef tenderloin roti with red wine sauce or (+5,500) Baked bone-in lamb and foie gras in pie crust (limited to 7 servings per day) or (+5,500) Beef fillet roti and foie gras poiré Rossini style [Dessert] "Monsieur Paul Bocuse" creme brulee. Monsieur Paul Bocuse" crème brûlée or tarte tatin with winter spices, walnut ice cream or (+770) warm chocolate cake, fondant chocolat, coffee or tea. *Photographs are for reference only.
A blissful dinner course featuring an abundance of seasonal flavors. You can choose either fish or meat for the main course. At the Ginza restaurant, where the concept is "tradition and modernity," Chef Keita Suzuki carefully selects seasonal ingredients to create a modern interpretation of traditional French cuisine. We hope you will take the time to enjoy the ever-evolving traditional flavors of Paul Bocuse. <Example of menu>Amuse bouche of the day [Vegetable] Canadian lobster and winter vegetable aspic or (+1,320) sea bass and scallop mousse Soup de poisson [Additional soup] (+660) seasonal soup [Main dish] Norwegian salmon and Shimane Sakamoto rice wrapped in pie White Truffle Fragrance or (+2,200)Poiret of Sea Bream from Ehime Prefecture with Potato Christiane or Roti of Duck Breast with Lentils and Root Vegetable Apicius Sauce or (+3,300)Pie Wrapped Bone-in Lamb and Foie Gras <7 servings per day only> or (+3,300)Roti of Beef Filet with Foie Gras Poiret Rossini style [Dessert] "Monsieur Paul Bocuse" crème brûlée or tarte tatin with winter spices, walnut ice cream or (+770) warm chocolate cake, fondant chocolate, coffee or tea *Latest For the latest menu, please visit the official website. *Pictures are for illustrative purposes only.
Seasonal dinner course with a glass of sparkling wine to toast. A message plate will be attached to dessert. Please use this course for your important anniversary. This anniversary dinner is recommended for anniversary celebrations. ■Cuisine Menu la Brasserie will be served (appetizer, main dish, and dessert) ■Toast: 1 glass of sparkling wine *Non-alcoholic beverages will be served for those who cannot drink alcohol ■Dessert with message plate *Please let us know your desired message when you make your reservation. *Please refer to the official website for the latest menu. *Photographs are for reference only.
Includes a glass of sparkling wine to toast. A blissful 4-course dinner course with a choice of main dish such as beef fillet. Dessert will be served with a message plate. Please take advantage of this special anniversary dinner. A special anniversary dinner recommended for anniversary celebrations. ■Cuisine MENU SPECIAL will be served (amuse, appetizer, main dish, and dessert) ■Toast: 1 glass of sparkling wine *Non-alcoholic beverages will be served for those who cannot drink alcohol ■Dessert with message plate *Please let us know your desired message when you make a reservation. *Please refer to the official website for the latest menu. *Photographs are for reference only.
At Hiramatsu, we visit châteaux and domaines across France, and based on the trust we have built with the producers over many years, we import wine directly. Most of these are cask wines. The total number of wines resting in Hiramatsu's cellar now exceeds 800,000 bottles, making it one of the largest in the world for a restaurant. Our sommeliers, who are well-versed in the intentions of the producers and the optimal drinking times for each wine, serve them in the best condition. Enjoy a range of options from rare wines that cannot be tasted elsewhere to affordable and delicious wines, tailored to your dishes and preferences.
We are offering the luxurious collaboration of beef tenderloin, foie gras, and black truffle, "Rossini," for a limited time. This dish, loved by the musician and great gourmet Rossini, is the origin of its name. Chef Akihiko Hoshino praises it, saying, "This is French cuisine. It is a perfect dish in terms of visual impact, brilliance, aroma, flavor, and volume." It can be said to represent a main dish of French cuisine. The sauce that accompanies the sautéed beef tenderloin and duck foie gras is a Périgord sauce made by reducing Madeira wine, cognac, and port wine, combined with black truffle. The rich aroma and luxurious flavor that wafts across the entire plate are gently enveloped by smooth potato purée and creamy Ivoire sauce. We invite you to savor it during this opportunity. A special dish "Tournedos Rossini" from our main store "Paul Bocuse" - Sautéed Beef Tenderloin and Foie Gras with Truffle-scented Périgord Sauce. [Price] Menu Dejeuner (¥3,850) / Menu la Brasserie (¥4,950) main dish substitution + ¥5,500 (tax included) Menu Special (¥7,700/¥10,450) main dish substitution + ¥3,300 (tax included)
Monsieur Paul Bocuse's masterpiece, an essential part of his dessert menu. Inside the crisp caramel shell lies a creamy custard infused with vanilla flavor, creating an irresistible deliciousness. Prepared with a recipe that has remained unchanged for 40 years.
・Please confirm the menu contents at the time of reservation. ・We prepare the dishes with less spices for children. ・If your child has food allergies, please inform us in advance and consult with us. ・We do not have kids' chairs available, so if you have a belt or similar, we would appreciate you bringing it. 【Menu Examples】 Small soup, hamburger, penne (cream sauce), French fries, dessert (ice cream), juice (orange/apple)
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