Mon Boeuf

Yamashita Farm is located at the foot of the picturesque Kuju Mountains, at an elevation of 900 meters on a magnificent plateau. The spring water from the Kuju Mountains and the pure air nurture cows that grow stress-free. Additionally, by allowing them to graze, the cows consume natural wild grasses, creating an environment where they can grow healthy and peacefully. You can enjoy the black Wagyu beef from Yamashita Farm, blessed with a rich natural environment, with complete peace of mind.

The black-haired wagyu beef, carefully nurtured by Mr. Yamashita, has a rich and intense red meat portion, while the fat is aromatic and very delicious. Please enjoy this umami-rich, tender, and juicy meat filled with plenty of meat juices at least once.

The calves born at Yamashita Farm are carefully raised until they become adult cows, drinking plenty of their mother's milk to build a strong immune system. Here, the average temperature does not rise above 25 degrees even in midsummer, so the cows' feed intake does not decrease. As a result, they eat well and grow up healthy and strong.

All of the black-haired Wagyu beef handled by Monbuff is female. Mr. Yamashita's deeply committed production results in very precious and rare meat. Please be sure to try this rare meat at least once.

The meat finished with French-style cooking methods is surprisingly delicious. For example, 'chicken' is sous-vide at a low temperature of 63°C, and 'beef' is sous-vide at a low temperature of 57°C. After that, it is finished with aaroze roast. By roasting it this way, the surface becomes crispy and fragrant while the juices are locked in, resulting in a juicy finish. All of our meat dishes, except for hamburgers, are finished with aaroze roast.

During the cooking process, the juices and fats that are released are quickly finished with the Maillard reaction by roasting them while applying high-temperature fat. By doing this, it prevents the loss of excess umami, allowing for a delicious roast.

We have wrapped and baked a rich sirloin and slowly simmered leeks in cream in a pie. This is a dish we highly recommend.

Very tender.

A popular cheese steak in New York

Enjoy a daily selection of 3 different cuts roasted and served with a special sauce.

Tender bone-in chicken with a firm texture, roasted with a special salt blend of over 20 spices. The meat is tough, but highly recommended.

Special Montbœuf pâté. Served with sautéed foie gras and a poached egg.

The lean meat is coated with aioli and mustard, wrapped in parsley breadcrumbs, and baked in the oven. The sauce with the aroma of parsley enhances the deliciousness.

The fillet and rich foie gras are wrapped in cabbage along with mushroom duxelles. The mushroom cappuccino sauce is finished with a light texture.

The shoulder meat, slowly simmered in red wine, is wrapped in caul fat and further baked in the oven. The black pepper crust adds depth to the flavor.

A classic French meat dish. Served with plenty of sautéed foie gras and fresh truffles.

Roasted black wagyu beef thigh aged for 30 days. The sauce made with Camembert and Roquefort fondue enhances the deliciousness of the aged meat.

The shoulder meat, moderately marbled, is poêlé and topped with sautéed foie gras, generously drizzled with a tarragon-infused Béarnaise sauce.

The belly meat is salted and simmered in beef fat until tender, then lightly seared on the surface. Please enjoy it with a sauce made from green peppercorns.

Slow-cooked belly meat is stuffed into a potato galette and baked in the oven. Juicy, braised beef spills out from the crispy roasted potatoes.

The tender part of the rump is poached in consomme. This dish, wrapped in creamed leeks, is highly recommended.

A proud dish of Monbuef. A beef stew slowly simmered in Burgundy wine.

Lean tenderloin and foie gras are lightly simmered in a veal stock and finished with the fruity acidity of raspberries.

Various cuts of black-haired Wagyu beef cooked in olive oil as ajillo.

Slowly sautéed onions until they turn a caramel color, then combined with white wine and broth to create the onion gratin. Please enjoy it together with the tenderly simmered brisket.

We use only thick Sanriku mussels. Please enjoy them with our special garlic sauce. (There may be times when they are not in stock. Please ask the staff.)

We have thoroughly marinated Norwegian salmon, rich in fat. Enjoy it refreshingly with the tang of lemon.

The contents change daily. Please ask the staff.

Very fragrant French shiitake mushrooms. They pair exquisitely with foie gras. A warm appetizer is recommended with red wine.

It uses a generous amount of seasonal green vegetables. Please finish it by shaking in a mason jar. (1/2) 500 yen (excluding tax)

A Caesar salad made with our special smoked bacon. Please finish it by shaking in a mason jar. The romaine lettuce is said to be a hybrid of lettuce and napa cabbage. Did you know that? (1/2) 780 yen (excluding tax)

A classic French potato salad enhanced by the flavor of anchovies.

The seasonal vegetables are slowly cooked at low temperature with broth and butter to bring out their natural flavors. French-style braised vegetables are very delicious.

Enjoy the daily flavor from Mont Buff.

The spinach is simmered until it becomes a creamy consistency. Highly recommended!

Finished with rich and creamy fresh cream.

A simple gratin made only with potatoes and fresh cream

Montbœuf's glazed carrots are different! The aroma of butter is irresistibly delicious. Please try them at least once.

Seasonal assorted mushrooms are sautéed in garlic butter and finished with herbs.

You can experience the essence of chocolate confections with this one item.

A recommended dish by the chef.

Classic Crème Brûlée.