L'atelier Izumi
L'atelier泉
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
Teppanyaki French and a Blissful Wine Experience
Points forts
Évaluation
Japan Évaluations des utilisateurs3.34(1 avis)Avis
Photo
Menu
Small portions of seasonal delicacies. Our best choice for anniversaries and business entertainment! A course that uses plenty of seasonal ingredients.
Teppan French course featuring sumptuous ingredients only possible with teppan cuisine Ideal for entertaining guests: luxurious teppan dishes such as foie gras and Wagyu beef fillet.
A casual lunch course featuring the cuisine of L'Atelier Izumi
Lunch course with both fish and meat to fully enjoy the cuisine of L'atelier Izumi.
Recommended for first time visitors
At L'Atelier Izumi, we do not specify the brand of Black Wagyu beef, but we carefully select beef that has a low melting point of fat, allowing you to fully enjoy the inherent deliciousness of the meat with a good melt-in-your-mouth texture.
Delicious red meat from Sendai beef shoulder
Characterized by tender meat, low odor, and sweet fat
Slowly cooked in low-temperature fat, enjoy the crispy skin on the outside while the meat inside is moist and tender, falling apart with a delightful texture.
A rich and slow-cooked lamb stew. How about pairing it with a full-bodied red wine?
The fish, sauce, and cooking method may vary depending on the supply.
Pairs perfectly with champagne. It is made by sandwiching truffle paste, prosciutto, and Swiss Gruyère cheese, known for its rich and soft umami flavor, and then grilling it on a hot plate.
Grilled Caciocavallo wrapped in seaweed, with bottarga powder
The aroma when grilled on a hot plate is indescribable. *Due to irregular supply, it may be out of stock.
Made with rich yellow yolks from carefully selected eggs from Okayama. The sauce made with seasonal ingredients changes depending on the season. The fluffy omelette finished on the iron plate is unlike anything else. Prices may vary depending on the seasonal sauce.
At L'Atelier Izumi, we procure meat in large cuts. This is our special curry, slowly simmered with spices using those muscle and trimmings. Be sure to try it as a finishing dish.
A dessert made with seasonal fruits and more. Be sure to try this dessert that can only be enjoyed fresh.
[Uji, Kyoto Prefecture - Flower Tea] This is an exquisite blend tea that harmonizes the elegant aroma of roses rising from the glass with the sweet flavor of roasted tea. Enjoy the lingering, graceful, and refined aroma that spreads in your mouth the moment you take a sip.
[Shizuoka Prefecture, Oharu-produced Oolong Tea] A fruity aroma with nuances of sweet spices like clove and cinnamon, followed by a gentle aftertaste reminiscent of caramel due to roasting.
Authentic non-alcoholic sparkling wine made from white grape Chardonnay
A beer born from the concept of 'a beer to welcome celebrities,' developed in collaboration with the beer maker from Barcelona by Ferran Adrià, the owner chef of the three-Michelin-star restaurant 'El Bulli,' and his sommelier team.
For those who don't drink much. Three glasses of wine to match the course. We will provide one glass each of Champagne, red wine, and white wine.
This is the standard. One glass of Champagne, two glasses each of red and white wine. This pairing is excellent for the course season.
Pairing for all dishes from amuse-bouche to dessert. This is recommended for Course L'Atelier and Course Special.
From 2,200 yen, we will prepare glass champagne to match the season of that time.
From 1,800 yen
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.heic?format=webp)
.jpg?format=webp)
