Degino
デジーノ
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
A hidden French restaurant in Kagurazaka
Ratings
Japan User ratings3.65(1 review)Reviews
Menu
This casual lunch course is available only on weekdays.
This is a prix fixe course with a choice of 5 appetizers and 5 main dishes each, and 3 desserts. Please design your own course according to your mood and the conditions of the day.
This is a W-main course with one fish dish added to the Ignis course.
This is a prix fixe course with a choice of 5 appetizers and 5 main dishes each, and 3 desserts. Please design your own course according to your mood and the conditions of the day.
Ignis course with an additional fish dish.
This is a prix fixe course with a choice of 5 appetizers and 5 main dishes each, and 3 desserts. Please design your own course according to your mood and the conditions of the day.
Ignis Course with an additional toast drink and a fish dish A message plate and a gift will be provided at dessert time.
This is a prix fixe course with a choice of 5 appetizers and 5 main dishes each, and 3 desserts. Please design your own course according to your mood and the conditions of the day.
This is a W-main course with one fish dish added to the Ignis course.
Our Specialty
Amuse-bouche, appetizer, today's main dish (fish or meat), and dessert. Please ask the staff for details.
Amuse-bouche, small plate, appetizer, main dish, dessert
Amuse-bouche, small plate, appetizer, fish dish, meat dish, dessert
The limited menu requires orders to be made for the table starting from two people. Amuse-bouche: a small plate of marinated lobster extract with celery root mousse and consomme jelly, served with caviar. Today's fresh fish poele, selected roasted black wagyu beef, served with foie gras confit, and dessert.
Amuse-bouche, appetizer, main dish, dessert
Amuse - Appetizer (Appetizer or Fish Dish) - Meat Dish - Dessert
The following is the content. (We are accommodating courses for tables of two or more.) Amuse Tasmanian salmon with a lightly cooked egg and a tangy Greg Legume sauce, lobster extract and marinated shellfish, root celery mousse and consomme jelly with an orange aroma, today's fresh fish poached, specially selected black wagyu beef rump roast with confit foie gras, dessert.
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