Quarant Quatre
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A heartwarming French restaurant
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A salad made with homemade Caesar dressing, not using any pre-made products.
The homemade prosciutto, of course, and the homemade dressing enhance the flavors of the ingredients.
A dish prepared with a daily changing sauce. It is popular alongside marinated fresh fish.
We prepare domestic white fish marinated and served with a daily changing sauce.
We have prepared a selection based on white mold, washed, blue, and semi-hard cheeses.
3 to 4 items, priced for two people. We will adjust according to the number of guests.
Equivalent to one serving
Homemade Burgundy butter is generously made with parsley and butter, enticing your appetite with its aroma.
You can order from 3 pieces.
We serve freshly baked bread, warmed up every morning.
We make potage with various vegetables such as the classic pumpkin and potato, as well as unique options like burdock and cauliflower. Please ask the staff for that day's menu.
A soup made with onions that have been thoroughly sautéed until they turn a caramel color. This is a recommended dish from our restaurant.
We will serve the skin of domestically sourced white fish, perfectly crisped, with a daily changing sauce.
Enjoy a bouillabaisse that has been prepared over more than a day, using plenty of seafood and vegetables. It is a main dish portion suitable for about two people.
Served with a sauce made from abalone liver. (If the liver is small, it will be served with a different sauce.)
We will serve freshly sourced live lobsters from Canada with the sauce of the day. Prices vary depending on size.
Grilled bone-in loin meat. Please enjoy the lamb, which requires exquisite cooking, with a daily changing sauce.
We always have more than three types available, including grilled and stewed options. 50g is equivalent to one serving of the main dish in a course meal.
We always have more than three types available, including grilled and stewed options. 100g is equivalent to the main dish for two people in a course meal.
We offer wild birds sourced from Scotland and Ezo deer from Hokkaido from late October to December each year. The items available may change depending on the day, so we recommend making a reservation and inquiring if you are interested.
The king of meat, domestic fillet steak. Enjoy it with shallot red wine sauce.
We offer a variety of abundant fruits unique to Japan, prepared according to the season.
It is simple, but it is one of our signature desserts that has no shortage of repeat customers. Please enjoy it with ice cream that highlights the slight bitterness of caramel.
We will serve a generous portion of three types of homemade ice cream.
We offer espresso and coffee ground from beans, as well as herbal tea made with herbs delivered from our own farm.
Straight/Rock/Soda/Water
Straight/Rocks/Soda/Water
Straight/Rocks/Soda/Water
Kirin 500ml
Kirin 300ml
Suntory 500ml
(Cassis liqueur & white wine)
(Red wine & ginger ale)
(White wine & soda)
Soda/Mango/Orange
(Cassis liqueur & champagne)
(Pink Grapefruit & Champagne)
(Orange juice & champagne)
Orange juice, mango juice, pink grapefruit juice, Noseda Brewery's ginger ale 200ml each 500 yen
(Sparkling water from Southern France)
(Cassis & Mango Juice)
Monin Green Mint Syrup & Soda
Carbonated drink made from Chardonnay & Muscat from the Loire region of France, 200ml per bottle
50% Pinot Meunier, 48% Pinot Noir, 2% Chardonnay. Sweet aroma of ripe fruits with fresh citrus softness.
Chardonnay 100 aged in barrels, a fragrant Champagne
Cabernet Sauvignon with a lovely strawberry-like aroma and fine bubbles
Biodynamic, 35 years old vines, tank aged for 6 months, fresh & fruity
Using grapes harvested from the coolest vineyards along the coast, Picpoul Blanc, Roussanne
Chardonnay, Chasselas, Riesling, Gewürztraminer Biologic Soft and lively white
Artes, 37 years old, tank aged for 6 months, vibrant impression with a scent like white peach
Pressed immediately after harvest, full of fruit flavor, barrel fermentation & aged for 1 year
Production volume is 3000 bottles per year, served for special guests visiting the château, aged in barrels for 1 year.
Expresses the fine, intricate texture and the original deliciousness of Chablis made from grapes grown entirely in our own vineyards.
Produced from the best plots owned by Paul Zinck, using only fully ripe grapes, with a sense of concentration.
Fermentation period of 18 months, sur lie aging, voluminous fruit flavor, long aftertaste
Petit Courbu, Petit Manseng, aged in barrels for 8 months, rich buttery aroma, long finish
A gentle flavor with a hint of nuts and vanilla, achieved through fermentation and aging in Otaru.
Characterized by smooth and glossy fruitiness and acidity, expressing the village's inherent personality.
After hand harvesting the Cinsault, it is aged in tanks for 14 months without crushing, resulting in concentrated fruit flavors.
A historic chateau from the 18th century, aged in barrels for 14 months, primarily Merlot.
Selected young vines from the organic Syrah Saint-Joseph plot, aged 40% in barrels and 60% in tanks for 10 months
Syrah, Grenache, aged in barrels for 12 months, vine age 25-40 years, opaque deep red color
Deep ruby color with a long finish, accompanied by round and gentle tannins and freshness.
Classified growth, Bourgeois, Cussac village, primarily Cabernet Sauvignon
Malbec, Tannat aged in barrels for 14 months, 35 years old vines, powerful tannins envelop the mouth
Aged in barrels for 14 months, 25 years old vines, very rich and powerful finish, smooth and aromatic taste.
Cabernet Sauvignon, Merlot, Cabernet Franc aged for 12 to 15 months
Soft and refined tannins, with a solid structure but elegant
Sonoma County Dry Creek Valley Zinfandel 74, Petit Sirah 16, Carignan 8, Mataro aged in barrels for 14 months, using grapes from vines over 100 years old, robust tannins, featured at a White House dinner
Santa Clara County Santa Cruz Mountains Cabernet Sauvignon 68, Merlot 20, Petit Verdot 10, Cabernet Franc 2 aged for 18 months. A Cabernet blend that can be called the best in the world, served to world leaders at the Toyako Summit banquet.
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