Bistro et Vin Espoir

This is the 'phantom Ozaki beef'! Lightly seared cuts of lean meat, 'Kamenokou' and 'Marukawa', are prepared as tataki. Experience the deep flavor of the lean meat and the rich aroma! Accompanied by a touch of smoke.

[20% discount with coupon] A dish made with the famous cheese (Raclette Cheese) from Heidi of the Alps, melted to perfection. At Espoir, we use a special oven, so the impact is outstanding!

Known as the most delicious in the world, 'Tasmanian Salmon' comes from Tasmania, where about 20% of the island is registered as a World Heritage Site (mixed heritage). It is raised on an island with the purest air and water on Earth, using the highest quality Atlantic salmon. Marinated for three days with rock salt, herbs, and spices to enhance its flavor, it is presented with an instant smoke effect, creating a dish that can be enjoyed with all five senses.

Basque pork from Pierre Oteiza. Awarded the highest honor (Legion of Honor) and won a gold medal at the 2008 Paris Agricultural Fair, and in 2016 achieved the long-desired AOC. This is a rare wooden salami!

The 'Basque Pork' that is most noted by top chefs around the world. A rare pork that is raised only about 2000 heads per year.

Takimoto Farm's white asparagus, an astonishing size of 4L.

Known as the 'black diamond', the black truffle refers to the winter truffle. The black cross-section with beautiful white marble patterns.

A small amount of this luxury delicacy is offered at a trial price close to the cost.

A dish enjoyed with homemade bagna cauda sauce.

A plate made entirely of various vegetables, including different sauces.

A colorful salad made with Puy lentils, which have obtained the French Appellation d'Origine Protégée (AOP), and green vegetables, serving approximately 2 people.

Marinated carrots, red cabbage, celery, etc.

[20% discount from the displayed price with coupon] A dish made with the famous cheese (Raclette Cheese) known from Heidi, the Girl of the Alps, melted to perfection. At Espoir, we use a special oven, so the impact is outstanding!

Authentic cheeses from France and Italy, including 'two types of aged Mimolette', '24-month aged Parmigiano', '1000-day aged Gouda', 'Gorgonzola', 'smoked cheese', 'Iburi-gakko', 'homemade dried fruits and raisins'

Homemade smoked cream cheese from Kiri, France.

Lamb meat paste, avocado tartare, olive and anchovy tapenade, carrot puree

Instead of garlic toast rubbed with garlic and olive oil, at Espoir, we toast it with Burgundy butter blended with aromatic vegetables like parsley and garlic.

A simple quiche with bacon and onions.

A national dish of France! Smooth potato puree and lamb ragout sauce baked with Parmigiano cheese.

Green olives stuffed with anchovies from Orispania.

A small amount of this luxury delicacy is offered at a trial price close to the cost.

Homemade semi-dried pineapple.

A bistro classic! Slowly cooked onions for just under an hour to bring out the maximum sweetness of the onions, with a focus on cheeses like Gruyere!

February to May: Warm new onions, June to September: Cold corn, October to January: Warm chestnut pumpkin

A classic of bistro French cuisine, 'Pâté de Campagne'

The 'liver pâté' is full of aromatic vegetables and has a deep flavor that makes you want more baguette. Depending on the day, it may be prepared as a 'liver mousse' with a smooth and light texture, depending on the mood.

Typically made with pork, but we have luxuriously simmered lamb to finish it off!

Basque pork from Pierre Oteiza. Awarded the highest honor (Legion of Honor) and won a gold medal at the 2008 Paris Agricultural Fair, and in 2016 achieved the long-desired AOC. This is a rare wooden salami!

Purebred 100% Basque pork made by Pierre Oteiza. The representative spice of the Basque region, Piment d'Espelette, adds the perfect accent.

A superb bacon marinated for a week with rock salt and herbs, then smoked with cherry wood chips.

A platter including 'Lamb Rillettes', 'Chicken Liver Pâté', 'Pork Pâté', and 'Kintoa Pork Salami', among others.

Known as the most delicious in the world, 'Tasmanian Salmon' comes from Tasmania, where about 20% of the island is registered as a World Heritage Site (mixed heritage). It is raised on an island with the purest air and water on Earth, using the highest quality Atlantic salmon. Marinated for three days with rock salt, herbs, and spices to enhance its flavor, it is presented with an instant smoke effect, creating a dish that can be enjoyed with all five senses.

Instead of cheap escargot from Indonesia, we use the 'King of Escargot', the Burgundy escargot, also known as Helix pomatia, baked generously with Burgundy butter.

This is the 'phantom Ozaki beef'! Lightly seared cuts of lean meat, 'Kamenokou' and 'Marukawa', are prepared as tataki. Experience the deep flavor of the lean meat and the rich aroma that will surprise you! Enjoy it with the presentation of smoke and indulge your five senses.

This dish uses the rare cuts 'Tomosankaku' and 'Shinshin', which can only be obtained from about 2kg of a single cow, yet they offer the highest level of flavor. If you order foie gras separately, it will become a luxurious plate.

This dish uses the rare cuts 'Tomosankaku' and 'Shinshin', which can only be obtained from about 2kg of a single cow, yet they offer the highest level of flavor. If you order foie gras separately, it will become a luxurious dish.

How about it with red wine stew, grilled lamb, and grilled Ozaki beef!

This is a classic French staple dish, and the difference can be tasted in this plate that has been carefully prepared over several days. It is a dish that you must try!

Depending on the season, we also offer spring lamb (lamb available only in spring). The New Zealand lamb, raised for a short period, is characterized by its tenderness and mild unique lamb aroma.

A traditional dish loved in Lyon, France, the 'Gourmet Capital,' made with red wine vinegar. One piece of chicken thigh serves 2 to 3 people.

Cooked slowly in low-temperature oil for several hours, resulting in juicy meat and crispy skin.

The 'Basque Pork' that is most noted by top chefs around the world. A rare pork that is raised only about 2000 heads per year.

The duck from the Burgot family, renowned for its top-quality meat. It is served as a signature dish at Tour d'Argent, the oldest French restaurant in the world located in Paris. Half size (approximately 100g): 3740 yen

Gratin made from raw potatoes, milk, fresh cream, and cheese.

A national dish of France! Smooth potato puree and lamb ragout sauce baked with Parmigiano cheese.

While being a French bistro restaurant, we also offer Italian menu items.

Authentic Italian pizza! A Margherita made with rich tomato sauce and basil paste combined with popular raclette cheese.

The original uses 4 types of cheese, but at Espoir, we use 5 types (Gorgonzola cheese, Parmesan cheese, Raclette cheese, Gouda, cream cheese) for a special pizza.

Authentic Italian risotto! Risotto made with Grana Padano cheese, the number one cheese produced in Italy.

Sushi rice wrapped in crispy grilled bacon, served with mentaiko, ginger, and sesame oil sauce.

Authentic Italian pasta!

Authentic Italian pasta! A luxurious pasta made with porcini mushrooms, known as the 'matsutake of Italy.'

Authentic Italian pasta! Pasta with blue cheese (penne). Wine lovers cannot miss this.

Authentic Italian pasta! Spicy tomato sauce pasta.

A premium ragu sauce made with lamb meat.

Authentic Italian pasta! A tomato sauce made with plenty of vegetables.

Authentic Italian pasta! Basil-rich Genovese pasta.

A historic achievement for Asians. Lotus root noodles by Katsuhiko Taketomi, who won the food Nobel Prize 'Slow Food Award'. Replacing pasta noodles with lotus root noodles.

Handmade with about 5 varieties

Available for various occasions such as celebrations, anniversaries, birthdays, surprises, dinners, and dates!

Popular No.1 dessert.

Panna cotta baked and set with egg whites without using gelatin. Finished rich with plenty of fresh cream.

A dessert from southern France made by coating dried fruits and nuts in caramel, then combining it with a meringue and fresh cream mixture and chilling it to set.

Financier-style baked confection

Vanilla ice cream and cassis sorbet