RESTAURANT DEUX VISAGES
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
A fusion of French and Western cuisine in Kyodo
Évaluation
Japan Évaluations des utilisateurs3.51(1 avis)Avis
Menu
Enjoy authentic French cuisine using seasonal ingredients in a casual setting.
During dinner time, we offer a chef's omakase course meal.
A platter featuring seasonal delicacies crafted with French techniques, allowing you to savor a variety of flavors in bite-sized portions, including minced cutlets. Each dish is meticulously prepared with care, showcasing the chef's pride in their culinary creations.
A cold appetizer served at the beginning of the course. The photo shows 'Tomato Mousse with Shrimp and Orange Tartare.' This exquisite dish uses seasonal ingredients and creates a delightful dining moment.
A warm appetizer that uses seasonal ingredients to offer a different enjoyment compared to cold appetizers. The photo shows 'Pan-seared Scallops with Pumpkin Sauce and Black Olives'. You can savor the diverse flavors presented by seasonal ingredients throughout the year.
In the course's fish dish, incorporating lobster is a unique style of [Restaurant Du Visage]. The photo shows 'Roasted Lobster with Americain Sauce.' It truly enhances the elegance of the table.
A main meat dish made with carefully selected beef. The photo shows 'Roasted Beef Tenderloin with Red Wine Sauce.' This exquisite dish features tenderly cooked beef tenderloin, served with a special red wine sauce.
A small curry made with paprika, served towards the end of the course. It has almost no spiciness and leaves a refreshing impression on the palate. It provides a pleasant aftertaste after enjoying the course.
For the finale of the course, we serve a dessert made with seasonal fruits. The photo shows 'Blood Orange Parfait with Rosemary Jelly'. This refreshing dish, full of seasonal flavors, delights you until the very last bite.
A cold appetizer served at the beginning of the course. The photo shows 'Tomato Mousse with Shrimp and Orange Tartare.' This exquisite dish uses seasonal ingredients and creates a delightful dining moment.
Enjoy authentic French cuisine using seasonal ingredients in a casual setting.
Our recommended course with a wide variety of items
Black Japanese beef steak for the main course Special course with carefully selected ingredients
We prepare each dish with care, offering a different selection every day.
In March, it features a mousse of new onions and homemade consomme jelly.
A dish featuring a selection of homemade pâté, prosciutto, chorizo, and more.
We use coarsely ground meat specially ordered from a butcher, making it very juicy.
This is a bright red curry made with our original red paprika. It has no spiciness and offers a refreshing taste.
Enjoy authentic French cuisine using seasonal ingredients in a casual setting.
Our recommended course with a wide variety of items
Black Japanese beef steak for the main course Special course with carefully selected ingredients
A short course of French appetizers and juicy special menchikatsu. Three amuses and seasonal soup can be added for 500 yen extra.
A course of French appetizers and our original curry scented with red bell pepper and spices. For an additional 500 yen, three amuses and seasonal soup can be added.
A short course of French appetizers and beef omelette. Three kinds of amusements and seasonal soup can be added for 500 yen extra.
A short course of French appetizers and beef stew simmered in demi-glace with plenty of berries and red wine. Three amuses and seasonal soup can be added for 500 yen extra.
A short course of French appetizers and fish or meat dishes. Three kinds of amusements and seasonal soup can be added for an additional 500 yen.
A short course of French appetizers and tender braised hamburger steak. Three kinds of amusements and seasonal soup can be added for 500 yen extra.
We prepare each dish with care, changing them daily.
In March, mousse of new onions and homemade consomme jelly
A dish featuring a selection of homemade pâté, prosciutto, chorizo, and more.
We use coarsely ground meat specially ordered from a butcher, making it very juicy.
This is a bright red curry made with our original red paprika. It has no spiciness and offers a refreshing taste.
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