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セラフェ / Cellar Fete
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A fusion of French-style aged meat and heartwarming hospitality
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Chef Saita, who worked for 11 years at the authentic Parisian cured meat restaurant Severo and starred restaurants, carefully selects meats from all over the world and Japan for this course! You can taste specialty cured meat tartare, pastured beef, Umeyama pork, and more. The menu changes daily. Dessert is simple but makes the most of the flavors of the ingredients. Please let us know if you are celebrating a birthday or a special occasion when you make a reservation. We can prepare a special birthday gift with a message if you let us know by the day before.
Chef's recommended course! Both raw meat tartar and raw meat carpaccio! Two types of meat for the main course are also available for comparison! It is a simple course, but it is truly French! Chef Saita, who worked for 11 years at the cured meat restaurant Severo in Paris and starred restaurants, will prepare meat dishes for you using his accumulated skills. The menu will change depending on the day. This course may not be available on the day of the event. Please let us know if you are celebrating a birthday or a special occasion when you make a reservation. We can prepare a special birthday gift with a message if we are notified by the day before.
Featured on TV Asahi's Shokusai no Okoku! 100% use of the legendary Meishanton pork from Tsukahara Farm in Ibaraki Prefecture. A classic pâté de campagne with a rugged texture and a satisfying bite. Unlike other places that use machines to mix and make it smooth for Japanese tastes, we coarsely grind fresh Ume-yama pork by hand and bake it. The more you chew, the deeper the flavor! A staple of Serafe that allows you to enjoy the sweetness and aroma of Ume-yama pork fat.
A classic French bistro dish that is rarely tasted in Japan. The pork trotters have been deboned for easier eating after being simmered once. The surface is crispy while the inside is creamy. It is a warm terrine.
Classic pork pâté, rillettes, confit tongue and heart, French Bayonne ham, etc. May vary by day. *Photo is 1.5 times the size.
Carefully selected fresh Hitachi beef sliced and served with fresh leafy vegetables and Parmigiano Reggiano. Each slice is substantial, allowing you to enjoy the unique flavor of raw meat. We have selected red meat with a taste reminiscent of France. *The kitchen is designed to handle raw meat under the supervision of the health department. We also have a raw meat handling permit. *Lunch single item 4500 yen, dinner single item additional 5500 yen.
A genuine raw meat tartare steak by chef Saita, who has excelled in all the top three restaurants in the Paris Figaro tartare ranking! Enjoy this real French national dish that has been made for 20 years with safety, security, and deliciousness! *Lunch single item 4500 yen, dinner single item additional 5500 yen
We focus on pasture-raised cattle, grass-fed cattle, and mature cows. We offer Japan's precious grass-fed beef.
Today's Bubbles in a glass. Sparkling wine, Cava, Petillant, etc.
We offer a selection of wines that complement dishes, focusing on natural wines. The chef personally tastes and prepares wines that pair well with the menu.
We offer a selection of wines that pair well with food, focusing on natural wines and more. The chef personally tastes and prepares wines that match the dishes. Starting from 8800 yen.
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