Kenzō Estate Winery Roppongi Hills Filiale

Seasonal course meals are prepared using an abundance of seasonal ingredients and a mixture of Japanese and Western cuisines. Reservations required by 5:00 p.m. on the day of the course. Please make a reservation by 5:00 p.m. on the day of the course. Amuse: Beetroot tart with grilled eggplant creme ■Appetizers: Asperge Sauvage from France and flat clams from Aichi Prefecture, passion fruit, chevre cheese, Grenoble style ■Heating dish: Green asparagus from Yamagata Prefecture, "Amaebo" (sweetened asparagus) Mi-Cuit [TENPURA] Anglaise of morel mushrooms and comte cheese ■Fish Dishes: Baked scaled fresh sea bass from Joban, beurre blanc with vin jaune, homemade semi-dried tomato and basil ■Meat Dishes: Brûlée of chicken white liver and foie gras pâté, homemade Danish toast, American cherries and balsamic confiture ■Small potatoes, cheddar cheese, toasted cheddar cheese, toasted cheddar cheese, toasted cheddar cheese and balsamic confiture ■Smoked meat Meat Dishes Roti of Iwate Pure Blood Shorthorn Beef with Brown Sugar and Black Pepper Red Wine Sauce, Agretti and Hazelnut ■Dessert Ripe Pineapple Apricot Parfait, Coconut Stroissel and Cider Jus

The seasonal course menu is a mix of Japanese and Western cuisine, using an abundance of seasonal ingredients. The following is an example of the course content. Amuse: Beetroot and tuna tart with grilled eggplant creme ■ Appetizer: Yamagata green asparagus "Amaebo" mi-cuit with morel mushrooms and comte cheese anglaise ■ Fish: Tokiwa fresh sea bass scales grilled with Vinjean beurre blanc Meat: Roasted Japanese beef sirloin with brown sugar and black pepper red wine sauce, agretti and hazelnuts ■Dessert: Ripe pineapple, apricot parfait, coconut streusel, cider jelly

This seasonal course meal is a mix of Japanese and Western cuisine, using an abundance of seasonal ingredients. This course is accompanied by a glass of five premium Kenzo Estate wines to match the cuisine. The following is a sample of the course menu. Amuse: Beetroot and tuna tart with grilled eggplant creme ■ Appetizer: Yamagata green asparagus "amaebo" mi-cuit with morel mushrooms and comte cheese anglaise ■ Fish: Tokiwa fresh-frozen sea bass scales with vin de jeune beurre blanc Meat: Roasted Japanese beef sirloin with brown sugar and black pepper red wine sauce, agretti and hazelnuts ■Dessert: Ripe pineapple, apricot parfait, coconut streusel, cider jelly

This seasonal course meal uses an abundance of seasonal ingredients, and is a mix of Japanese and Western cuisine. This course is accompanied by a glass of Kenzo Estate's seven premium wines to match the cuisine. Reservations required by 5:00 p.m. on the day of the event. Please make a reservation by 5:00 p.m. on the same day. Amuse: Beetroot and tuna medium fatty tuna tart with grilled eggplant creme ■Appetizers: Asperge Sauvage from France and flat clams from Aichi Prefecture, passion fruit, chevre cheese, Grenoble style ■Heating dishes: Green asparagus from Yamagata Prefecture with "amaenobo" (sweetened asparagus) Mi-Cuit [TENPURA] Anglaise of morel mushrooms and comte cheese ■Fish Dishes: Baked scaled fresh sea bass from Joban, beurre blanc with vin jaune, homemade semi-dried tomato and basil ■Meat Dishes: Brûlée of chicken white liver and foie gras pâté, homemade Danish toast, American cherries and balsamic confiture ■Small potatoes, cheddar, cherries and tomatoes, topped with a balsamic confit Meat Dishes Roti of Iwate Pure Blood Shorthorn Beef with Brown Sugar and Black Pepper Red Wine Sauce, Agretti and Hazelnut ■Dessert Ripe Pineapple Apricot Parfait, Coconut Stroissel and Cider Jus

The Roppongi Hills chef will prepare a special menu. We will prepare a special course that pursues the marriage of carefully selected seasonal ingredients and KE wines. The seasonal course menu is a mix of Japanese and Western cuisine, using an abundance of seasonal ingredients. Reservations required by the day before. Please make a reservation at least one day in advance. Amuse: Beetroot tart with grilled eggplant creme ■Appetizers: Asperge Sauvage from France and flat clams from Aichi Prefecture, passion fruit, Chevre cheese, Grenoble style ■Heating dish: Green asparagus from Yamagata Prefecture with "sweet peas". Mignonette with "sweetbreads" and Comté cheese Anglaise ■Fish dish Poached lobster with Vinjean beurre blanc, homemade semi-dried tomato and basil ■Meat dish Brûlée of chicken white liver and foie gras pâté, homemade Danish toast, American cherries and balsamic confiture ■Small potatoes with balsamic confiture Balsamic confiture ■Meat Dishes - Wagyu beef fillet roti with brown sugar and black pepper red wine sauce, agretti and hazelnuts ■Dessert - Ripe pineapple, apricot parfait, coconut streusel, cider gelée

The Roppongi Hills chef will prepare a special menu. We will prepare a special course that pursues the marriage of carefully selected seasonal ingredients and KE wines. The seasonal course menu is a mix of Japanese and Western cuisine, using an abundance of seasonal ingredients. This course is served with 7 kinds of premium Kenzo Estate wines by the glass to match the dishes. This is an example of the course content. Amuse: Beetroot and tuna medium fatty tuna tart with grilled eggplant creme ■Appetizers: Asperge Sauvage from France and flat clams from Aichi Prefecture, passion fruit and chevre cheese Grenoble style ■Heating dish: Green asparagus from Yamagata Prefecture with "amaenobo" (sweetened asparagus) Mignonette with "sweetbreads" and Comté cheese Anglaise ■Fish dish Poached lobster with Vinjean beurre blanc, homemade semi-dried tomato and basil ■Meat dish Brûlée of chicken white liver and foie gras pâté, homemade Danish toast, American cherries and balsamic confiture ■Small potatoes with balsamic confiture Balsamic confiture ■Meat Dishes - Wagyu beef fillet roti with brown sugar and black pepper red wine sauce, agretti and hazelnuts ■Dessert - Ripe pineapple, apricot parfait, coconut streusel, cider gelée

A 5-course seasonal lunch course presented by our French chef and chef de cuisine. This is our signature lunch course using seasonal ingredients. Please enjoy it with wines from Kenzo Estate Winery.

The course includes a half bottle of "Yui 2024" as a gift and a pairing to accompany your meal. The following is an example of the course content. Amuse - 120ml - Beetroot and tuna medium fatty tuna tart with grilled eggplant creme ■Appetizer - Yui 80ml - Yamagata green asparagus "Amaebo" mi-cuit [TENPURA] with morel mushroom and comte cheese anglaise ■Fish dish ～Asuka 80ml - Baked live sea bass scales with Vinjean beurre blanc, homemade semi-dried tomatoes and basil ■Meat dish - Purple bell 80ml - Brûlée of chicken white liver and foie gras pâté, homemade Danish toast, American cherries and balsamic confiture ■Meat dish - Purple bell 60ml~ Roasted Japanese beef sirloin with brown sugar and brown pepper red wine sauce, agretti and hazelnuts ■Dessert ~ Yumekyu 40ml~ Ripe pineapple, apricot parfait, coconut streusel, cider jelly

Once again this year, we’re hosting our popular annual event, the “Roppongi Summer Evening Party,” where you can enjoy a pleasant evening in the cool of the night while wearing a yukata. On the day of the event, you’ll be able to enjoy a variety of Kenzo Estate wines alongside a festival-style buffet featuring dishes that capture the essence of summer. We invite you to come dressed in yukata and enjoy a pleasant evening in Roppongi.