Erimo Tei LUXE

Enjoy a plate made with only natural seafood from Hokkaido's fishing ports, a plate of Rusutsu pork, and standard French cuisine while celebrating the arrival of spring and spending special time with your loved ones. Private rooms or semi-private rooms are available. [Course Contents] Amuse-bouche, seasonal soup, homemade bread, appetizer, a plate of natural seafood from Hokkaido, handmade thick curly soba noodles or special risotto (please choose), dessert, petit fours & tea.

A gem of a course that condenses the charm of seasonal ingredients from Hokkaido. You can fully enjoy the seasonal flavors expressed through the chef's delicate skills and sensibility. We plan to serve about 8 dishes starting with an amuse-bouche. ◆ Amuse-bouche ◆ Entrée - A Dish of Biei Asparagus with Las Noble ◆ Special Seafood Directly from the Fishing Port ◆ A Dish of Ezo Venison - with Poivrade Sauce ◆ Hand-Made Thick Curly Soba Noodles - with Seasonal Broth ◆ Granita ◆ Dessert ◆ Petit Four. *If you have any disliked or inedible ingredients, please let us know when making your reservation. *The contents of the dishes may change due to the use of fresh ingredients, and the number of dishes may vary depending on the ingredients used, so please understand in advance.

This is a full course created by the chef using luxurious seasonal ingredients from Hokkaido. You can fully enjoy the treasures of the northern land, such as specially selected seafood delivered directly from the fishing port, black-haired wagyu beef, and vegetables from Biei. We plan to serve about 9 dishes starting from the amuse-bouche. ◆ Amuse-bouche from the Northern Land: Marinated aroma red carrots pickled in rice bran, saffron tuile, pumpkin yokan, scallop mousse with maitake powder ◆ Entrée: A plate of Biei asparagus and freshly boiled Las Noble, aged ham from Erimo short-horned beef, shredded snow crab from Erimo, fresh shallots & green olives condiment ◆ Homemade bread: Fluffy brioche and others ◆ Special seafood delivered directly from the fishing port: Seafood with white turnip sauce ◆ A plate of seasonal vegetables ◆ A plate of Hokkaido black-haired wagyu beef: Madeira sauce with Hidaka Miishi black-haired wagyu ◆ Hand-made thick curly soba noodles: Seasonal dipping sauce with ripe tomato soup ◆ Granita ◆ Dessert ◆ Petit four. *If you have any ingredients you dislike or cannot eat, please let us know when making your reservation. *The contents of the dishes may change due to the use of fresh ingredients, and the number of dishes may vary depending on the ingredients used, so please understand in advance.