Restaurant TABI de cuisine française et de saké japonais
和食フレンチと日本酒専門店 TABI / TABI, specializing in Japanese cuisine, French cuisine and Japanese sake
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
3 | 4 | 5 | 6 | 7 | 8 | 9 |
10 | 11 | 12 | 13 | 14 | 15 | 16 |
17 | 18 | 19 | 20 | 21 | 22 | 23 |
Une nouvelle expérience gustative grâce à la fusion du Japon et de la France
Points forts
Évaluation
Japan Évaluations des utilisateurs3.41(21 avis)Avis
Photo
Menu
～Example of a course Please note that the menu is subject to change due to the best ingredients being purchased on the day. Miso-glazed cream cheese and pickled iburigakko wrapped in a middles Low-temperature cuy of seasonal vegetables and prawns in soup stock Smoked salmon with smoked caviar Moist Awao Chicken with a hint of sweetness. Shrimp and crab cream croquette with americaine sauce Today's bread Today's fish dish Yamato pork steak aged in koji mold (can be changed to today's Japanese black beef for +1,100 yen) Closing dish of the day Choice of today's dessert
～Example of a course Please note that the menu is subject to change due to the best ingredients being purchased on the day. Miso-glazed cream cheese and pickled iburigakko wrapped in a middles Low-temperature cuy of seasonal vegetables and prawns in soup stock Smoked salmon with smoked caviar Moist Awao Chicken with a hint of sweetness. Shrimp and crab cream croquette with americaine sauce Today's bread Today's fish dish Yamato pork steak aged in koji mold (can be changed to today's Japanese black beef for +1,100 yen) Closing dish of the day Choice of today's dessert
Please note that the ingredients may be subject to change on the day of the event due to the best ingredients being purchased on the day of the event. ～ February Course Example The first dish of the day Kombushime Fugu Tataki with Rape Flower and Dashi Jus Foie gras terrine A dish of spring vegetables Western-style tempura of beef cheek Today's fish dish Choice of main dish Yamato pork steak aged with malted rice or Roasted duckling with Arima or Awao chicken steak aged in rice bran or Today's A5 black Wagyu beef sirloin steak + 1,300 yen Today's closing dish Today's dessert and sake affogado
Please note that the ingredients may be subject to change on the day of the event due to the best ingredients being purchased on the day of the event. ～ February Course Example The first dish of the day Kombushime Fugu Tataki with Rape Flower and Dashi Jus Foie gras terrine A dish of spring vegetables Western-style tempura of beef cheek Today's fish dish Choice of main dish Yamato pork steak aged with malted rice or Roasted duckling with Arima or Awao chicken steak aged in rice bran or Today's A5 black Wagyu sirloin steak + 1,300 yen Today's closing dish Today's dessert and sake affogado
～Example of a course Please note that the ingredients may be subject to change due to the best ingredients being purchased on the day. Steamed Kumamoto prawns with Daiginjo sake Chilled duck meat with Arima jus A dish using foie gras Vegetables of the day Today's meat of the day Tender braised abalone from Kumamoto with Bourguignon sauce. Cui de nodoguro (northern bluefin tuna) at low temperature Baked lobster wrapped in kadaif Sirloin steak of Wagyu beef with smoked foie gras Seasonal rice pilaf Choice of today's dessert
～Example of a course Please note that the ingredients may be subject to change due to the best ingredients being purchased on the day. Steamed Kumamoto prawns with Daiginjo sake Chilled duck meat with Arima jus A dish using foie gras Vegetables of the day Today's meat of the day Tender braised abalone from Kumamoto with Bourguignon sauce. Cui de nodoguro (northern bluefin tuna) at low temperature Baked lobster wrapped in kadaif Sirloin steak of Wagyu beef with smoked foie gras Seasonal rice pilaf Choice of today's dessert
～Example of a course Please note that the menu is subject to change due to the best ingredients being purchased on the day. Steamed Kumamoto prawns with Daiginjo sake Chilled duck meat with Arima jus A dish using foie gras Vegetables of the day Today's meat of the day Tender braised abalone from Kumamoto with Bourguignon sauce. Cui de nodoguro (northern bluefin tuna) at low temperature Baked lobster wrapped in kadaif Sirloin steak of Wagyu beef with smoked foie gras Seasonal rice pilaf Choice of today's dessert
～Example of a course Please note that the menu is subject to change due to the best ingredients being purchased on the day. Steamed Kumamoto prawns with Daiginjo sake Chilled duck meat with Arima jus A dish using foie gras Vegetables of the day Today's meat of the day Tender braised abalone from Kumamoto with Bourguignon sauce. Cui de nodoguro (northern bluefin tuna) at low temperature Baked lobster wrapped in kadaif Sirloin steak of Wagyu beef with smoked foie gras Seasonal rice pilaf Choice of today's dessert
～Example of a course Please note that the menu is subject to change due to the best ingredients being purchased on the day. Chilled roast Kobe beef with black truffle American dog with luxurious Hungarian foie gras Seared Shizuoka Prefecture golden threadfin bream aged with salt kouji Western-style steamed shark's fin from Hokkaido Seared Kobe beef with egg yolk and cloud peony sauce. Oita lobster - two different cooking methods Black abalone steak from Awaji Island with XO sauce with liver Grilled Nagasaki amadai scales in yuzu-scented broth. Baked Kobe beef in pie wrapper with Saikyo-miso sauce A5 Kobe beef sirloin steak Japanese pilaf with seasonal ingredients and lobster bowl ■Dessert of the day ■Sake affogado
～Xmas2024 -An example of a dish Kombu-finned fugu tataki, ponzu jelly, shiso sherbet, chilled steamed egg custard Foie gras and Kitaakari terrarium Foie gras terrine with cranberry butter - Crispy sandwich Iberian pork braised with balsamic vinegar and Madira wine Abalone with jade eyes - Liver and green tea sauce Lobster -Americaine sauce Tokushima Prefecture grilled amadai scallops -dried scallops and bacon sauce-. Kobe Beef Aged Sirloin Steak Baked risotto - snow crab and clams X'mas dessert Please note that the course menu is subject to change without notice due to availability.
～コース一例～ ※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 ■最中に包んだ、味噌漬クリームチーズといぶりがっこ ■旬野菜と海老の低温キュイ 出汁のジュレで ■スモークサーモンのミ、キュイ スモークキャビアを添えて ■しっとり仕上げた阿波尾鶏を使った逸品 ■海老と蟹のクリームコロッケ アメリケーヌソースと一緒に ■本日のパン ■本日の魚料理 ■麹で熟成させた大和ポークのステーキ （＋1,100円で本日の黒毛和牛に変更可） ■本日の〆料理 ■選べる本日のデザート
～コース一例～ ※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 ■本日の一品 ■本日の冷前菜 ■本日の温前菜 ■本日の焼き物 もしくは 揚げ物 ■本日の魚料理 ■本日のメイン料理 （＋1,300円で本日の黒毛和牛に変更可） ■パン ■選べる本日のデザート
Please note that the menu is subject to change due to the best ingredients being purchased on the day. ～April Course Example The first dish of the day Carpaccio of Numazu cherry sea bream with cherry jus Beef tongue shabu-shabu with horseradish broth A dish of spring vegetables Shrimp wrapped in kadaif with americaine sauce Fish of the day Choice of main dish (+1000yen: Beef stew in a pie wrapper) *Reservations are required in advance. Finishing dish of the day (+500 yen for yuzu salt ramen). Today's dessert and sake affogado
Please note that the menu is subject to change due to the best ingredients being purchased on the day of the event. ～April Course Example The first dish of the day Carpaccio of Numazu cherry sea bream with cherry jus Beef tongue shabu-shabu with horseradish broth A dish of spring vegetables Shrimp wrapped in kadaif with americaine sauce Fish of the day Choice of main dish (+1000yen: Beef stew in a pie wrapper) *Reservations are required in advance. Finishing dish of the day (+500 yen for yuzu salt ramen). Dessert of the day and Sake Aphogade *Since we purchase the best ingredients on the day, please note that the ingredients may change on the day. ～April Course Example The first dish of the day Carpaccio of Numazu cherry sea bream with cherry jus Beef tongue shabu-shabu with horseradish broth A dish of spring vegetables Shrimp wrapped in kadaif with americaine sauce Fish of the day Choice of main dish (+1000yen: Beef stew in a pie wrapper) *Reservations are required in advance. Finishing dish of the day (+500 yen for yuzu salt ramen). Today's dessert and sake affogado
Please note that the ingredients may be subject to change on the day of the event due to the best ingredients being purchased on the day of the event. ～ December Course Example The first dish of the day Shrimp, grated turnip and soup stock jus Foie gras terrine Japanese cheek with Saikyo miso Sado pufferfish tempura Western-style, konbu-shime with wasabi and dashi broth Today's fish dish Choice of main dish Yamato pork steak aged with malted rice or Roasted duckling with Arima or Sanda pork steak aged in rice bran or Shrimp and crab cream croquette or Today's A5 black Wagyu beef sirloin steak + 1,300 yen Today's closing dish Today's dessert and sake affogado
※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 ～2月 コース一例 ～ ■始まりの一皿 ■海老 菜の花 みかんのソルベ ■フォアグラのテリーヌ ■ズワイガニ 布引大根 渡り蟹と赤味噌のチャウダー ■イベリコ豚の角煮 ■本日の魚料理 ■本日のメイン（＋1,300円で本日の黒毛和牛に変更可） ■本日の〆料理 ■本日のデザート
～コース一例～ ※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 ■テラリウム ■明石 天然真鯛 菜の花 桜のジュレ ■本マグロ トロ すき焼き ■フォアグラ テリーヌ ■本日のお肉を使った逸品 ■福井 鮑 わさび ■オマール海老 山菜ベニエ 出汁 ■島根 アマダイ 柚子 ■熟成 神戸牛ステーキ 味噌 ■香住蟹 焼きリゾット ■本日のデザート
～コース一例～ ※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 ■テラリウム ■明石 天然真鯛 菜の花 桜のジュレ ■本マグロ トロ すき焼き ■フォアグラ テリーヌ ■本日のお肉を使った逸品 ■福井 鮑 わさび ■オマール海老 山菜ベニエ 出汁 ■島根 アマダイ 柚子 ■熟成 神戸牛ステーキ 味噌 ■香住蟹 焼きリゾット ■本日のデザート
～コース一例～ ※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 ■テラリウム ■明石 天然真鯛 菜の花 桜のジュレ ■本マグロ トロ すき焼き ■フォアグラ テリーヌ ■本日のお肉を使った逸品 ■福井 鮑 わさび ■オマール海老 山菜ベニエ 出汁 ■島根 アマダイ 柚子 ■熟成 神戸牛ステーキ 味噌 ■香住蟹 焼きリゾット ■本日のデザート
～コース一例～ ※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 ■テラリウム ■明石 天然真鯛 菜の花 桜のジュレ ■本マグロ トロ すき焼き ■フォアグラ テリーヌ ■本日のお肉を使った逸品 ■福井 鮑 わさび ■オマール海老 山菜ベニエ 出汁 ■島根 アマダイ 柚子 ■熟成 神戸牛ステーキ 味噌 ■香住蟹 焼きリゾット ■本日のデザート
～コース一例～ ※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 1. 神戸牛の冷製ローストビーフ 黒トリュフ 2. 和牛のような、本マグロ大トロのすき焼き 3. ハンガリー産フォアグラのアメリカンドッグ 4. 神戸牛の焼きしゃぶ 5. 神戸牛の一口カツ 6. 神戸牛のホホ肉の煮込み 7. A5神戸牛のサーロインステーキ 8. 神戸牛の寿司 9. 本日のデザート
～Xmas2023 お料理一例～ ■カラスミ・マスカルポーネ・奈良漬けの一品 ～出汁のジュレ～ ■黄金穴子の造り ■オマール海老・トマト・フルーツのマリネ ～カブピクルスのすり流し～ ■フォアグラのビスケット ■厚切りタンのステーキ ～レモンのイクラ添え～ ■河豚と大葉のカダイフ包み巻き ～和風出汁のソース～ ■鮑（ひすいの瞳）～ユーリンチーソース～ ■A5黒毛和牛の熟成サーロインステーキ ■タラバガニの中華そば ■X’mas特製デザート
～Xmas2023 お料理一例～ ■カラスミ・マスカルポーネ・奈良漬けの一品 ～出汁のジュレ～ ■黄金穴子の造り ■オマール海老・トマト・フルーツのマリネ ～カブピクルスのすり流し～ ■フォアグラのビスケット ■厚切りタンのステーキ ～レモンのイクラ添え～ ■河豚と大葉のカダイフ包み巻き ～和風出汁のソース～ ■鮑（ひすいの瞳）～ユーリンチーソース～ ■A5黒毛和牛の熟成サーロインステーキ ■タラバガニの中華そば ■X’mas特製デザート
～Xmas2023 お料理一例～ ■カラスミ・マスカルポーネ・奈良漬けの一品 ～出汁のジュレ～ ■黄金穴子の造り ■オマール海老・トマト・フルーツのマリネ ～カブピクルスのすり流し～ ■フォアグラのビスケット ■厚切りタンのステーキ ～レモンのイクラ添え～ ■河豚と大葉のカダイフ包み巻き ～和風出汁のソース～ ■鮑（ひすいの瞳）～ユーリンチーソース～ ■A5黒毛和牛の熟成サーロインステーキ ■タラバガニの中華そばs ■X’mas特製デザート
～Example of a course Please note that the menu is subject to change due to the best ingredients being purchased on the day. Miso-glazed cream cheese and pickled iburigakko wrapped in a middles Low-temperature cuy of seasonal vegetables and prawns in soup stock Smoked salmon with smoked caviar Moist Awao Chicken with a hint of sweetness. Shrimp and crab cream croquette with americaine sauce Today's bread Today's fish dish Yamato pork steak aged in koji mold (can be changed to today's Japanese black beef for +1,100 yen) Closing dish of the day Choice of today's dessert
～Example of a course Please note that the menu is subject to change due to the best ingredients being purchased on the day. Miso-glazed cream cheese and pickled iburigakko wrapped in a middles Low-temperature cuy of seasonal vegetables and prawns in soup stock Smoked salmon with smoked caviar Moist Awao Chicken with a hint of sweetness. Shrimp and crab cream croquette with americaine sauce Today's bread Today's fish dish Yamato pork steak aged in koji mold (can be changed to today's Japanese black beef for +1,100 yen) Closing dish of the day Choice of today's dessert
～Example of a course Please note that the menu is subject to change due to the best ingredients being purchased on the day. Miso-glazed cream cheese and pickled iburigakko wrapped in a middles Low-temperature cuy of seasonal vegetables and prawns in soup stock Smoked salmon with smoked caviar Moist Awao Chicken with a hint of sweetness. Shrimp and crab cream croquette with americaine sauce Today's bread Today's fish dish Yamato pork steak aged in koji mold (can be changed to today's Japanese black beef for +1,100 yen) Closing dish of the day Choice of today's dessert
Please note that the ingredients may be subject to change on the day of the event due to the best ingredients being purchased on the day of the event. ～ February Course Example The first dish of the day Kombushime Fugu Tataki with Rape Flower and Dashi Jus Foie gras terrine A dish of spring vegetables Western-style tempura of beef cheek Today's fish dish Choice of main dish Yamato pork steak aged with malted rice or Roasted duckling with Arima or Awao chicken steak aged in rice bran or Today's A5 black Wagyu beef sirloin steak + 1,300 yen Today's closing dish Today's dessert and sake affogado
Please note that the ingredients may be subject to change on the day of the event due to the best ingredients being purchased on the day of the event. ～ February Course Example The first dish of the day Kombushime Fugu Tataki with Rape Flower and Dashi Jus Foie gras terrine A dish of spring vegetables Western-style tempura of beef cheek Today's fish dish Choice of main dish Yamato pork steak aged with malted rice or Roasted duckling with Arima or Awao chicken steak aged in rice bran or Today's A5 black Wagyu sirloin steak + 1,300 yen Today's closing dish Today's dessert and sake affogado
Please note that the ingredients may be subject to change on the day of the event due to the best ingredients being purchased on the day of the event. ～ February Course Example The first dish of the day Kombushime Fugu Tataki with Rape Flower and Dashi Jus Foie gras terrine A dish of spring vegetables Western-style tempura of beef cheek Today's fish dish Choice of main dish Yamato pork steak aged with malted rice or Roasted duckling with Arima or Awao chicken steak aged in rice bran or Today's A5 black Wagyu sirloin steak + 1,300 yen Today's closing dish Today's dessert and sake affogado
Please note that the ingredients may be subject to change on the day of the event due to the best ingredients being purchased on the day of the event. ～ February Course Example The first dish of the day Kombushime Fugu Tataki with Rape Flower and Dashi Jus Foie gras terrine A dish of spring vegetables Western-style tempura of beef cheek Today's fish dish Choice of main dish Yamato pork steak aged with malted rice or Roasted duckling with Arima or Awao chicken steak aged in rice bran or Today's A5 black Wagyu sirloin steak + 1,300 yen Today's closing dish Today's dessert and sake affogado
～Example of a course Please note that the ingredients may be subject to change due to the best ingredients being purchased on the day. Steamed Kumamoto prawns with Daiginjo sake Chilled duck meat with Arima jus A dish using foie gras Vegetables of the day Today's meat of the day Tender braised abalone from Kumamoto with Bourguignon sauce. Cui de nodoguro (northern bluefin tuna) at low temperature Baked lobster wrapped in kadaif Sirloin steak of Wagyu beef with smoked foie gras Seasonal rice pilaf Choice of today's dessert
～Example of a course Please note that the ingredients may be subject to change due to the best ingredients being purchased on the day. Steamed Kumamoto prawns with Daiginjo sake Chilled duck meat with Arima jus A dish using foie gras Vegetables of the day Today's meat of the day Tender braised abalone from Kumamoto with Bourguignon sauce. Cui de nodoguro (northern bluefin tuna) at low temperature Baked lobster wrapped in kadaif Sirloin steak of Wagyu beef with smoked foie gras Seasonal rice pilaf Choice of today's dessert
～Example of a course Please note that the menu is subject to change due to the best ingredients being purchased on the day. Steamed Kumamoto prawns with Daiginjo sake Chilled duck meat with Arima jus A dish using foie gras Vegetables of the day Today's meat of the day Tender braised abalone from Kumamoto with Bourguignon sauce. Cui de nodoguro (northern bluefin tuna) at low temperature Baked lobster wrapped in kadaif Sirloin steak of Wagyu beef with smoked foie gras Seasonal rice pilaf Choice of today's dessert
～Example of a course Please note that the menu is subject to change due to the best ingredients being purchased on the day. Steamed Kumamoto prawns with Daiginjo sake Chilled duck meat with Arima jus A dish using foie gras Vegetables of the day Today's meat of the day Tender braised abalone from Kumamoto with Bourguignon sauce. Cui de nodoguro (northern bluefin tuna) at low temperature Baked lobster wrapped in kadaif Sirloin steak of Wagyu beef with smoked foie gras Seasonal rice pilaf Choice of today's dessert
～Example of a course Please note that the menu is subject to change due to the best ingredients being purchased on the day. Chilled roast Kobe beef with black truffle American dog with luxurious Hungarian foie gras Seared Shizuoka Prefecture golden threadfin bream aged with salt kouji Western-style steamed shark's fin from Hokkaido Seared Kobe beef with egg yolk and cloud peony sauce. Oita lobster - two different cooking methods Black abalone steak from Awaji Island with XO sauce with liver Grilled Nagasaki amadai scales in yuzu-scented broth. Baked Kobe beef in pie wrapper with Saikyo-miso sauce A5 Kobe beef sirloin steak Japanese pilaf with seasonal ingredients and lobster bowl ■Dessert of the day ■Sake affogado
Today's appetizer Moist Awao chicken dish Shrimp and crab cream croquette Today's fish dish Yamato pork steak aged with malted rice Closing dish of the day
～Xmas2024 -An example of a dish Kombu-finned fugu tataki, ponzu jelly, shiso sherbet, chilled steamed egg custard Foie gras and Kitaakari terrarium Foie gras terrine with cranberry butter - Crispy sandwich Iberian pork braised with balsamic vinegar and Madira wine Abalone with jade eyes - Liver and green tea sauce Lobster -Americaine sauce Tokushima Prefecture grilled amadai scallops -dried scallops and bacon sauce-. Kobe Beef Aged Sirloin Steak Baked risotto - snow crab and clams X'mas dessert Please note that the course menu is subject to change without notice due to availability.
～コース一例～ ※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 ■最中に包んだ、味噌漬クリームチーズといぶりがっこ ■旬野菜と海老の低温キュイ 出汁のジュレで ■スモークサーモンのミ、キュイ スモークキャビアを添えて ■しっとり仕上げた阿波尾鶏を使った逸品 ■海老と蟹のクリームコロッケ アメリケーヌソースと一緒に ■本日のパン ■本日の魚料理 ■麹で熟成させた大和ポークのステーキ （＋1,100円で本日の黒毛和牛に変更可） ■本日の〆料理 ■選べる本日のデザート
～コース一例～ ※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 ■本日の一品 ■本日の冷前菜 ■本日の温前菜 ■本日の焼き物 もしくは 揚げ物 ■本日の魚料理 ■本日のメイン料理 （＋1,300円で本日の黒毛和牛に変更可） ■パン ■選べる本日のデザート
Please note that the menu is subject to change due to the best ingredients being purchased on the day. ～April Course Example The first dish of the day Carpaccio of Numazu cherry sea bream with cherry jus Beef tongue shabu-shabu with horseradish broth A dish of spring vegetables Shrimp wrapped in kadaif with americaine sauce Fish of the day Choice of main dish (+1000yen: Beef stew in a pie wrapper) *Reservations are required in advance. Finishing dish of the day (+500 yen for yuzu salt ramen). Today's dessert and sake affogado
Please note that the menu is subject to change due to the best ingredients being purchased on the day of the event. ～April Course Example The first dish of the day Carpaccio of Numazu cherry sea bream with cherry jus Beef tongue shabu-shabu with horseradish broth A dish of spring vegetables Shrimp wrapped in kadaif with americaine sauce Fish of the day Choice of main dish (+1000yen: Beef stew in a pie wrapper) *Reservations are required in advance. Finishing dish of the day (+500 yen for yuzu salt ramen). Dessert of the day and Sake Aphogade *Since we purchase the best ingredients on the day, please note that the ingredients may change on the day. ～April Course Example The first dish of the day Carpaccio of Numazu cherry sea bream with cherry jus Beef tongue shabu-shabu with horseradish broth A dish of spring vegetables Shrimp wrapped in kadaif with americaine sauce Fish of the day Choice of main dish (+1000yen: Beef stew in a pie wrapper) *Reservations are required in advance. Finishing dish of the day (+500 yen for yuzu salt ramen). Today's dessert and sake affogado
Please note that the ingredients may be subject to change on the day of the event due to the best ingredients being purchased on the day of the event. ～ December Course Example The first dish of the day Shrimp, grated turnip and soup stock jus Foie gras terrine Japanese cheek with Saikyo miso Sado pufferfish tempura Western-style, konbu-shime with wasabi and dashi broth Today's fish dish Choice of main dish Yamato pork steak aged with malted rice or Roasted duckling with Arima or Sanda pork steak aged in rice bran or Shrimp and crab cream croquette or Today's A5 black Wagyu beef sirloin steak + 1,300 yen Today's closing dish Today's dessert and sake affogado
※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 ～2月 コース一例 ～ ■始まりの一皿 ■海老 菜の花 みかんのソルベ ■フォアグラのテリーヌ ■ズワイガニ 布引大根 渡り蟹と赤味噌のチャウダー ■イベリコ豚の角煮 ■本日の魚料理 ■本日のメイン（＋1,300円で本日の黒毛和牛に変更可） ■本日の〆料理 ■本日のデザート
～コース一例～ ※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 ■テラリウム ■明石 天然真鯛 菜の花 桜のジュレ ■本マグロ トロ すき焼き ■フォアグラ テリーヌ ■本日のお肉を使った逸品 ■福井 鮑 わさび ■オマール海老 山菜ベニエ 出汁 ■島根 アマダイ 柚子 ■熟成 神戸牛ステーキ 味噌 ■香住蟹 焼きリゾット ■本日のデザート
～コース一例～ ※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 ■テラリウム ■明石 天然真鯛 菜の花 桜のジュレ ■本マグロ トロ すき焼き ■フォアグラ テリーヌ ■本日のお肉を使った逸品 ■福井 鮑 わさび ■オマール海老 山菜ベニエ 出汁 ■島根 アマダイ 柚子 ■熟成 神戸牛ステーキ 味噌 ■香住蟹 焼きリゾット ■本日のデザート
～コース一例～ ※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 ■テラリウム ■明石 天然真鯛 菜の花 桜のジュレ ■本マグロ トロ すき焼き ■フォアグラ テリーヌ ■本日のお肉を使った逸品 ■福井 鮑 わさび ■オマール海老 山菜ベニエ 出汁 ■島根 アマダイ 柚子 ■熟成 神戸牛ステーキ 味噌 ■香住蟹 焼きリゾット ■本日のデザート
～コース一例～ ※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 ■テラリウム ■明石 天然真鯛 菜の花 桜のジュレ ■本マグロ トロ すき焼き ■フォアグラ テリーヌ ■本日のお肉を使った逸品 ■福井 鮑 わさび ■オマール海老 山菜ベニエ 出汁 ■島根 アマダイ 柚子 ■熟成 神戸牛ステーキ 味噌 ■香住蟹 焼きリゾット ■本日のデザート
～コース一例～ ※当日一番良い食材を仕入れている為、当日食材等の内容が変更になる場合がございます。 1. 神戸牛の冷製ローストビーフ 黒トリュフ 2. 和牛のような、本マグロ大トロのすき焼き 3. ハンガリー産フォアグラのアメリカンドッグ 4. 神戸牛の焼きしゃぶ 5. 神戸牛の一口カツ 6. 神戸牛のホホ肉の煮込み 7. A5神戸牛のサーロインステーキ 8. 神戸牛の寿司 9. 本日のデザート
■始まりの前菜 ■肉前菜 ■本日の魚料理 ■本日の温前菜 ■本日のメイン ■本日の〆
～Xmas2023 お料理一例～ ■カラスミ・マスカルポーネ・奈良漬けの一品 ～出汁のジュレ～ ■黄金穴子の造り ■オマール海老・トマト・フルーツのマリネ ～カブピクルスのすり流し～ ■フォアグラのビスケット ■厚切りタンのステーキ ～レモンのイクラ添え～ ■河豚と大葉のカダイフ包み巻き ～和風出汁のソース～ ■鮑（ひすいの瞳）～ユーリンチーソース～ ■A5黒毛和牛の熟成サーロインステーキ ■タラバガニの中華そば ■X’mas特製デザート
～Xmas2023 お料理一例～ ■カラスミ・マスカルポーネ・奈良漬けの一品 ～出汁のジュレ～ ■黄金穴子の造り ■オマール海老・トマト・フルーツのマリネ ～カブピクルスのすり流し～ ■フォアグラのビスケット ■厚切りタンのステーキ ～レモンのイクラ添え～ ■河豚と大葉のカダイフ包み巻き ～和風出汁のソース～ ■鮑（ひすいの瞳）～ユーリンチーソース～ ■A5黒毛和牛の熟成サーロインステーキ ■タラバガニの中華そば ■X’mas特製デザート
～Xmas2023 お料理一例～ ■カラスミ・マスカルポーネ・奈良漬けの一品 ～出汁のジュレ～ ■黄金穴子の造り ■オマール海老・トマト・フルーツのマリネ ～カブピクルスのすり流し～ ■フォアグラのビスケット ■厚切りタンのステーキ ～レモンのイクラ添え～ ■河豚と大葉のカダイフ包み巻き ～和風出汁のソース～ ■鮑（ひすいの瞳）～ユーリンチーソース～ ■A5黒毛和牛の熟成サーロインステーキ ■タラバガニの中華そばs ■X’mas特製デザート
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
