L'ARBRE
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New Classic French Cuisine that Brings Emotion
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Menu
[L'Arbre’s Signature Dinner Course] Counter-style French cuisine that bridges the past and the future, using time-honored techniques to showcase rare ingredients from across Japan. We invite you to enjoy our signature course, which encapsulates the essence of L'Arbre. What we pursue is the “New Classic Style,” where intensity and unadulterated purity coexist. The overwhelming clarity of our consommé, which tolerates not a single drop of off-flavor, and a finish that is both deep and light. We present the culmination of Chef Kikuchi’s years of experience, delivered with a sense of immediacy right before your eyes. The multi-layered techniques, meticulously crafted from the very first dish to the very last bite, become a pleasant resonance that lingers until the next morning.
[L'Arbre's Signature Dinner Course] *Reservations include a guaranteed private room. Counter-style French cuisine that bridges the past and the future, using time-honored techniques to showcase rare ingredients from across Japan. Enjoy our signature course, which encapsulates the essence of L'Arbre. What we pursue is the “New Classic Style,” where intensity and unadulterated purity coexist. The overwhelming clarity of our consommé, which tolerates not even a hint of off-flavor, and a finish that is both deep and light. We present the culmination of Chef Kikuchi’s years of experience, delivered with a sense of live performance right before your eyes. The multi-layered techniques, meticulously crafted from the very first dish to the very last bite, become a pleasant resonance that lingers until the next morning.
(Lunch)◇ L'Arbre's Signature Course Counter-style French cuisine that bridges the past and the future, using time-honored techniques to showcase rare ingredients from across Japan. Enjoy our signature course—which encapsulates the essence of L'Arbre— for lunch. What we pursue is the “New Classic Style,” where intensity and unadulterated purity coexist. The overwhelming clarity of our consommé, which tolerates not a single drop of off-flavor, and a finish that is both deep and light. We present the culmination of Chef Kikuchi’s years of experience, delivered with a sense of immediacy right before your eyes. The multi-layered techniques, meticulously crafted from the very first dish to the very last bite, become a pleasant resonance that lingers until the next morning.
[L'Arbre’s Signature Lunch Course] *Reservations include a guaranteed private room. (Private room fee included.) Counter-style French cuisine that bridges the past and the future, using time-honored techniques to showcase rare ingredients from across Japan. Enjoy our signature course, which encapsulates the essence of L'Arbre. What we pursue is the “New Classic Style,” where intensity and unadulterated purity coexist. The overwhelming clarity of our consommé, which tolerates not a single drop of off-flavor, and a finish that is both deep and light. We present the culmination of Chef Kikuchi’s years of experience, delivered with a sense of immediacy right before your eyes. The multi-layered techniques, meticulously crafted from the very first dish to the very last bite, become a pleasant resonance that lingers until the next morning.
Counter-style French cuisine that showcases rare ingredients from across Japan, prepared with time-honored techniques. Based on our signature course—which encapsulates the essence of L’Arbre— you can enjoy this slightly more casual lunch course that captures that same spirit. What we pursue is the “New Classic Style,” where intensity and unadulterated purity coexist. The overwhelming clarity of our consommé, which tolerates not even a hint of off-flavor, and its deep yet light aftertaste. We deliver the culmination of Chef Kikuchi’s years of experience, presented with a sense of live performance right before your eyes. The multi-layered artistry, meticulously crafted from the very first dish to the very last bite, creates a pleasant resonance that lingers deeply until the next morning.
[A Casual Lunch Course] *Reservations include a guaranteed private room. (Private room fee included.) Counter-style French cuisine that showcases rare ingredients from across Japan, prepared with time-honored techniques. We pursue a “New Classic Style” where concentrated depth and unadulterated purity coexist. The overwhelming clarity of our consommé, which tolerates not a single drop of off-flavor, offers a depth of flavor with a light, lingering finish. We present the culmination of Chef Kikuchi’s years of experience, delivered with a sense of live performance right before your eyes. The multi-layered techniques, meticulously crafted from the very first dish to the very last bite, create a pleasant resonance that lingers deeply until the next morning.
【Enjoying rare ingredients with standard pairing】*Pork - Eniwa Nero - Eniwa "ENIWA NERO" Purebred Rokuhaku Kurobuta*Salmon Quinnat - Hakodate Masunosuke (Wild King Salmon) - Bibai Premium Wild Bracken*Asparagus - Shin Hidaka Thick Asparagus*Unique Jaw Crayfish - Lake Akan Lobster (Uchida Crayfish) Bisque*Bear - Higuma - Sapeur's Apron - Morimachi Bear Stomach Apron*Salmon Quinnat Koulibiac - Hakodate Masunosuke (Wild King Salmon) in Kulebiak style - with Noilly Prat and Sorrel Sauce*Bear - Higuma - Tripe - Morimachi Bear Hormone stuffed with Bibai Premium Butterbur*Bear - Higuma - Fillet - Morimachi Bear Fillet Roast - with Chasseur Sauce*Pork - Eniwa Nero - Eniwa "ENIWA NERO" Purebred Rokuhaku Kurobuta Bone-in Roast - Tokachi Moriura Farm Aged Inca no Mezame - Makubetsu Nitta Farm Homemade Mozzarella*Otaru Niagara Wine - Otaru Niagara Wine Mousse*Aftertaste - ~ Resonance ~----------------------------------------------*Due to the rarity of ingredients, the availability may cause sudden changes in ingredients or preparation.*Tax and service charge of 10% each, including mineral water.*If you prefer a separate bottle of wine instead of pairing, please inform the staff when making a reservation or after arriving.*Doors open at 18:00, with a simultaneous start at 18:30.*We will be ready with aperitifs from 18:00.
Rare ingredients enjoyed with non-alcohol pairing. *Pork - Eniwa Nero - Eniwa "ENIWA NERO" Purebred Rokuhaku Kurobuta *Salmon Quinnat - Hakodate Masunosuke (Wild King Salmon) - Bibai Premium Wild Bracken *Asparagus - Shin Hidaka Thick Asparagus *Unique Jaw Crayfish - Lake Akan Lobster (Uchida Crayfish) Bisque *Bear - Higuma - Sapeur Apron - Morimachi Bear Stomach Apron *Salmon Quinnat Koulibiac - Hakodate Masunosuke (Wild King Salmon) in Kulebiak style - with Noilly Prat and Sorrel sauce *Bear - Higuma - Tripe - Morimachi Bear Hormone stuffed with Bibai Premium Butterbur *Bear - Higuma - Fillet - Morimachi Bear Fillet Roast - with Chasseur sauce *Pork - Eniwa Nero - Eniwa "ENIWA NERO" Purebred Rokuhaku Kurobuta Bone-in Roast - Tokachi Moriura Farm Aged Inka no Mezame - Makubetsu Nitta Farm Homemade Mozzarella *Otaru Niagara Wine - Otaru Niagara Wine Mousse *Aftertaste - Resonance - Due to the rarity of ingredients, the availability may change suddenly. *Tax and service charge of 10% each, including mineral water. *If you prefer a separate bottle of wine instead of pairing, please inform the staff when making a reservation or after arriving. *Doors open at 18:00, with a simultaneous start at 18:30. *We will be ready with aperitifs from 18:00.
Enjoy rare ingredients with a casual (half) pairing. *Pork - Eniwa Nero - Eniwa "ENIWA NERO" purebred six-white black pig *Salmon Quinnat - Hakodate Masunosuke (wild king salmon) - Bibai premium wild bracken *Asparagus - Shin Hidaka thick asparagus *Unique Jaw Crayfish - Lake Akan lobster (Uchida crayfish) bisque *Bear - Higuma - Sapeur apron - Morimachi bear stomach apron *Salmon Quinnat Koulibiac - Hakodate Masunosuke (wild king salmon) Koulibiac style - with Noilly Prat and sorrel sauce *Bear - Higuma - Tripe - Morimachi bear hormone stuffed with Bibai premium butterbur *Bear - Higuma - Fillet - Morimachi bear fillet roast - with Chasseur sauce *Pork - Eniwa Nero - Eniwa "ENIWA NERO" purebred six-white black pig bone-in roast - Tokachi Moriura Farm aged Inca no Mezame - Makubetsu Nitta Farm homemade mozzarella *Otaru Niagara Wine - Otaru Niagara wine mousse *Aftertaste - lingering notes. -------------------------------------------------- Due to the rarity of ingredients, the availability may cause sudden changes in ingredients or preparation. *Tax and service charge of 10% each, including mineral water. *If you prefer a separate bottle of wine instead of pairing, please inform the staff when making a reservation or upon arrival. *Doors open at 18:00, with a simultaneous start at 18:30. *We will be ready with aperitifs from 18:00.
*** An example from a certain day *** *The content may vary depending on the season and supply situation. ◇Amuse Bouches ◆Champagne - FRANCE *NV Telmont Réserve Brut ◇Composition ◆ROSÉ WINE ARGENTINA *2022 Breva Rose, Alpamanta Estate Wines ◇Cervelles de Canut ◆Sake Ibaraki - Tsukuba *Urasato Junmai Genshu Heat, Urasato Sake Brewery --- or --- ◆WHITE WINE Minho (Vinho Verde) - PORTUGAL *2018 Joao Cabral de Almeida, Camaleao Alvarinho ◇Seasonal Vegetables ◆WHITE WINE South West - FRANCE *2019 Le Faîte Saint Mont Blanc, Plaimont ◇Pâté en Croûte ◆Fortified Wine Chitose - Hokkaido *NV Mare No Ka, Hokkaido Central Winery Chitose ◇Consommé à la Royale ◆RED WINE California - USA *2012 Pinot Meunier Mendocino County, Saint Gregory --- or --- ◆Shochu Barley Amakusa - Kumamoto *Amakusa Barley ≪Hot Water Dilution≫, Amakusa Sake Brewery ◇Amadai ◆WHITE WINE Burgundy - FRANCE *2015 Meursault Les Narvaux 1500ml, Dom. Michelot ◇Mont Blanc Aux Marcassin ◆RED WINE South West - FRANCE *2001 Cahors Prince Probus, Clos Triguedina ◇Before Dessert ◆Cocktail *Dry Gin Seasonal TEA Kyoto Distillery × Non-Alcoholic WINE
*** An example from a certain day *** *The content may vary depending on the season and availability. ◇Amuse Bouches / Small bites of enjoyment ◆Champagne - FRANCE *2012 Moët et Chandon Dom Pérignon Vintage ◇Entrée / Appetizer ◆White Wine Rias Baixas - SPAIN *2022 Pazo de Rubianes Pazo de Rubianes (Albariño) ◇Oyster ◆Sake <Chilled> Fukushima - Aizu *Miyauzumi Brewery Aizu Miyauzumi Ginjo ◇Shrimp ◆Rosé Wine Côtes de Provence - FRANCE *2022 Château Galoupet Cru Classé Rosé ◇Pâté en Croûte ◆Port Wine Douro - PORTUGAL *2003 Warre's Vintage Port ◇Soup ◆Sake <Warm> Aomori - Hachinohe *Hachinohe Brewery Mutsu Hassen ISARIBI Special Junmai (Heat-treated) ◇Fish ◆White Wine Burgundy - FRANCE *2019 Marguerite Carillon Corton Charlemagne Grand Cru ◇Meat ◆Red Wine Napa Valley - California - USA *2016 Inglenook Rubicon Rutherford ◇Risotto ◆White Wine Oakville - Napa Valley - California - USA *2020 Robert Mondavi Winery To Kalon Vineyard Fume Blanc Reserve ◇Before Dessert ◇Grand Dessert *Kagoshima Prefecture Sakura Island Small Citrus, Niagara Wine Mousse ◆Digestif *1995 Plaimont Pacherenc du Vic Bilh etc ◇Coffee ◇Small Gift
At L'ARBRE, we have prepared a free flow plan for champagne lovers.

