restaurant petale de Sakura

The 'Lobster Dish', taught by my mentor Mr. Geoffroy from Brittany, France, is a special 'specialty' for Chef Namba. Please enjoy the flavors that change with the seasonal ingredients.

Using carefully selected Yokohama beef and other Wagyu, marinated in vacuum with local salt koji from a local koji maker. The accompanying vegetables are sourced from the chef's own harvest of local produce.

The dishes born from the regularly held 'Yakuzen French Course' overturn the image of rich French cuisine with their healthy flavors. Please enjoy French cuisine that incorporates 'Yakuzen', which is gentle on both the heart and body.

Amuse / Seasonal Appetizer / Soup / Vegetable Dish / Today's Main Course / Today's Dessert

Amuse-bouche / Seasonal Appetizer / Soup / Vegetable Dish / Fresh Fish Dish / Meat Dish / Classic Dessert / Seasonal Dessert

We are prepared. Please consult for details.

Appetizer / Soup / Vegetable Dish / Main Dish (Contents will be decided by the chef) / Dessert

Appetizer / Soup / Cocotte Vegetables / Fish Dish or Meat Dish / Dessert

Appetizer / Soup / Vegetable Cocotte / Fish Dish / Meat Dish / Dessert

Amuse-bouche / Seasonal Appetizer / Soup / Vegetable Dish / Fresh Fish Dish or Meat Dish / Classic Dessert / Seasonal Dessert

Amuse-bouche / Seasonal Appetizer / Soup / Vegetable Dish / Fresh Fish Dish / Meat Dish / Classic Dessert / Seasonal Dessert

Soup / Cocotte Vegetables / Main Plate (Contents will be decided by the chef) / Coffee

The 'Lobster Dish', taught by my mentor Mr. Geoffroy from the Brittany region of France, is a special 'specialty' for Chef Namba. Please enjoy the flavors that change with the seasonal ingredients.