.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
egosine
エゴジーヌ
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
A hidden gem of French cuisine infused with Japanese essence
Auswertung
Rezensionen
Foto
Speisekarte
A special course of the finest Beluga caviar and Hida beef. Beluga is the most precious and natural caviar among caviar. The salt content is low, so you can enjoy the original taste of caviar.
Chef's Option Course" using seasonal ingredients: 10,000 yen
Our store does not offer basic bottled wines. We provide a selection of wines carefully curated by our sommelier to pair with your meal, or you can enjoy your favorite wine by the glass. (Bringing your own wine is allowed. We charge a corkage fee of 3,000 yen per bottle.) Pairing 6-7 varieties 7500 yen onwards, Glass wine 1200 yen onwards, Glass champagne 1600 yen. *Our sparkling wines are only champagne. *If you wish to have bottled wine for a large group, please inform us. We do not have a specific list, so we will listen to your preferences and make recommendations.
A popular dish at our restaurant! Made with Hokkaido sea urchin. Only the finest sea urchin that does not have a strong taste of alum is used, so you can fully enjoy the sweetness of the sea urchin.
White truffles from Alba, Italy are considered the highest quality among white truffles. The aroma that stimulates the brain can only be experienced during this season. Please try it at least once. Available until mid-December.
It has a fragrance and a crunchy texture that rivals that of Japanese matsutake mushrooms. We offer ingredients that can only be tasted during this season. Late August to late September.
Enjoy with a refreshing sauce made with cucumber and lemon♪ The glass plate enhances the freshness.
Firefly squid, bamboo shoot, warabi, and udo sprouts cooked in consomme ♪ A seasonal dish. Prepared in Kutani ware
A refreshing dish finished with consomme. The gentle taste of consomme brings out the richness of foie gras.
Prepared with a slightly chewy pasta called Mafalde, similar to tagliatelle, and enriched with Italian truffles for a luxurious finish!
ジェラくる(ジェラシーくるみ)
まなてぃ.JPG?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)