restaurante capucine
restaurant capucine
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A creative French restaurant in an open and spacious house
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This is a special lunch course that includes our signature appetizer plate, fish and meat dishes, dessert, and after-meal coffee. The menu changes with the seasons.
This short course includes our signature appetizer plate, soup, main dish, and dessert. Main dish can be changed from meat to fish. Coffee and tea can be served separately.
We have prepared a luxurious course using Wagyu beef for the year-end and New Year's holidays. The main course can be changed to Wagyu beef rump or Wagyu beef fillet and two kinds of beef for +1,000 yen! This is a luxury course of a higher grade, including Potage of Mushrooms and Chicken - Baked in Pie Wrapper. This is a special course that includes an appetizer plate, potage pie, bread, fish dish, meat dish, dessert, and after-dinner drink. The photo is for reference only.
You can enjoy the course casually even at dinner time. Please enjoy dinner with family and friends.
For special occasions such as celebrations and anniversaries, please enjoy this course using carefully selected ingredients such as Japanese beef, lamb, and fish from the Seto Inland Sea. (The price will be revised to 6,600 yen from July.)
Seating time is a leisurely 3 hours and meals are served on individual plates, not platters. The 6-course meal includes a main dish of pork. All-you-can-drink 90 minutes with draft beer, sparkling wine, wine, highballs, cocktails, and other alcoholic beverages, and non-alcoholic beverages are also available. The main dish can be changed to Wagyu beef for an additional 1,500 yen per person.
This is a green salad that is perfect as a side dish for your meals!
We simply fried the sweet and fluffy Annon yam. Please enjoy it coated with truffle-flavored butter. This dish is also very popular among children.
A dish unique to French cuisine that combines seasonal ingredients. It pairs perfectly with white wine!
We offer fresh fish delivered daily from the market, prepared in the recommended style of the day.
This soup is very popular among children.
Please enjoy the seasonal combination in a hot oil stew.
This is an omelette filled with fluffy potatoes. Please enjoy it with our homemade aioli sauce.
This menu is available by reservation only.
An assortment of the day's recommended appetizers.
This is a soup made with slowly sautéed amber-colored onions. Please enjoy it mixed with plenty of cheese.
Carefully cooked pork shoulder roast from Matsuyama. Please enjoy!
This menu item requires a reservation. Please mention it when making your reservation.
The duck breast, cooked to a moist and juicy perfection, is exquisite. Enjoy it with a recommended red wine.
Please enjoy the rare cut of harami grilled to a moist and juicy finish, paired with mashed potatoes and balsamic sauce.
A seasonal dish featuring salmon wrapped in a pastry called kadaif with aromatic vegetables, perfect for autumn. Enjoy it with a rich mushroom sauce.
We made a rich cream risotto with the flavorful broth of lobster and scallops.
This is a rich and thick Gorgonzola risotto. It is a dish that pairs well with red wine.
This is a classic carbonara that can be enjoyed by children as well.
This is a white mold cheese from France. Enjoy it with rye bread.
A perfect dish for pairing with wine.
Details will be provided by the staff on the day!
Homemade Mont Blanc and cassis sorbet are a perfect match. Please give it a try.
We also have message plates for anniversaries and celebrations.
A menu item popular among female fans, made with carefully selected hojicha and white chocolate terrine combined with banana.
The owner is committed to sustainable practices, such as drying and powdering vegetable peels and shrimp shells to use for garnishing dishes or making broth, aiming to utilize everything possible without waste.
We offer a drink menu featuring seasonal fruits for each season.
Red/White each
650 yen and up
3,000 yen～
From 650 yen
2,500 yen ~
White/Red each
Fees
Please contact the staff for details on alcoholic/non-alcoholic content.
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