.jpg?format=webp)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpeg?format=webp&w=2048)
Jean-Georges Tokyo
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
The Essence of Modern French Cuisine in Tokyo
Punti consigliati
valutazione
Japan Valutazioni degli utenti3.77(2risultati)Recensioni
fotografia
menù
Appetizers and main course: Seasonal items
Appetizer: tuna Main course: beef
Appetizers and main course: Seasonal items
Appetizer: tuna Main course: beef
Signature "caviar creation" and two main courses including Japanese black wagyu beef." The course will feature the classic Jean-Georges menu that has been popular for more than 20 years, as well as the latest cuisine using Japanese ingredients. Menu] - January Menu - Parsnip Parsnip, Lime, Mint RiceCrispy Sushi, Chipotle Mayonnaise, Mint, ANAADA Scrambled Egg, Caviar or Hush Brown, Beet Cured Salmon, Caviar Scrambled Egg Caviar or Hash Potatoes, Shinshu Salmon, Caviar Tuna, Ginger Soy Sauce, Radish Mushroom Mushrooms, Pine Nuts, Mustard Sea Bass Sea Bass, Potatoes, Asari JusBeef Fukuoka Furu no Beef, Red Miso Glaze, BroccoliKumquatKumquat, thymeStrawberryStrawberries, yuzu, coconut, blue poppy seedsMignardisesCoffee, Tea, InfusionsCoffee or Tea
In a private room for 2 to 6 persons, limited to one pair per day, Lunch plan with two main courses, including a beef tenderloin steak from Fukuoka Prefecture's Furuno Beef. The restaurant is a Tokyo replica of the modern French cuisine invented by Jean-Georges, the "magician of spices. This course includes the classic Jean-Georges menu that has been popular for over 20 years, as well as the latest cuisine using Japanese ingredients.
In a private room for 2 to 6 persons, limited to one pair per day, Lunch plan with two main courses, including a beef tenderloin steak from Fukuoka Prefecture's Furuno Beef. The restaurant is a Tokyo replica of the modern French cuisine invented by Jean-Georges, the "magician of spices. This course includes the classic Jean-Georges menu that has been popular for over 20 years, as well as the latest cuisine using Japanese ingredients.
In a private room for 2 to 6 persons, limited to one pair per day, We offer a lunch plan that includes our signature scrambled eggs caviar and two entrees. We have recreated in Tokyo the modern French cuisine devised by Jean-Georges, the "magician of spices". This course includes the classic Jean-Georges menu that has been popular for more than 20 years, and the latest cuisine using Japanese ingredients.
In a private room for 2 to 6 persons, limited to one pair per day, The lunch plan includes our signature scrambled eggs and caviar and two main courses, including a beef tenderloin steak from Fukuoka Prefecture's Furuno. We have recreated in Tokyo the modern French cuisine devised by Jean-Georges, the "magician of spices. This course includes the classic Jean-Georges menu that has been popular for over 20 years, as well as the latest cuisine using Japanese ingredients.
In a private room for 2 to 6 persons, limited to one pair per day, We offer a dinner plan that includes our signature scrambled eggs caviar and two entrees. The restaurant has recreated in Tokyo the modern French cuisine devised by Jean-Georges, the "magician of spices. The course includes the classic Jean-Georges menu that has been popular for more than 20 years, as well as the latest cuisine using Japanese ingredients.
In a private room for 2 to 6 persons, limited to one pair per day, The dinner plan includes our signature scrambled eggs and caviar and two main courses, including a beef tenderloin steak from Fukuoka Prefecture's Furuno. We have recreated in Tokyo the modern French cuisine devised by Jean-Georges, the "magician of spices. This course includes the classic Jean-Georges menu that has been popular for over 20 years, as well as the latest cuisine using Japanese ingredients.
Signature "Caviar Creation", two main courses including Japanese Black Wagyu Beef. Menu] - February Menu - Mushroom Mushroom, Parmigiano, Thyme RiceCrispy Sushi, Chipotle Mayonnaise, Mint, TroutScrambled Egg, Caviar or , Poached Egg, Yogurt Herb, Caviar Scrambled Egg Caviar or Poached Egg, Yogurt, Herb, Caviar Tuna, Ginger Soy Sauce, Radish Asparagus, Morel Mushrooms, Herbs Sea Bass Sea Bass, Brussels Sprouts, Celery Root, Bacon Beef Tenderloin, Caramelized Onions, PotatoesApple Apples, RosesIyokan Iyokan Iyokan Brûlée Tart, Champagne Foam MignardisesCoffee, Tea, InfusionsCoffee or Tea
This course includes two main courses, including Japanese black beef." The course features the classic Jean-Georges menu that has been popular for more than 20 years, as well as the latest cuisine using Japanese ingredients. Menu】～February Menu〜Mushroom Mushroom, Parmigiano, Thyme Rice Crispy Sushi, Chipotle Mayonnaise, Mint, Trout Tuna, Ginger Soy Sauce, Radish Sea Bass, Brussels Sprouts, Root Celery, Bacon Beef Black Wagyu Beef Tenderloin, Caramelized Onions, Potato Iyokan Iyokan Brûlée Tart, Champagne Foam MignardisesSmall TreatsCoffee, Tea, InfusionsOptional Coffee or Tea with Signature "Egg Caviar" (for one person) ¥6,000 Optional signature "Egg Caviar" (for one person) for 6,000 yen. ＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ offers an optional "Scrambled Egg Caviar (for one person)" for 6,000 yen. Please indicate the number of eggs you would like when making your reservation or order when you visit the restaurant.
The plan includes our signature "Scrambled Eggs Caviar" and two main courses." The menu includes the classic Jean-Georges menu, which has been popular for over 20 years, as well as the latest dishes using Japanese ingredients. Menu] - January Menu - Parsnip Parsnip, Lime, Mint RiceCrispy Sushi, Chipotle Mayonnaise, Mint, ANAADA Scrambled Egg, Caviar or Hush Brown, Beet Cured Salmon, Caviar Scrambled Egg Caviar or Hash Potatoes, Shinshu Salmon, Caviar Flounder Flounder Tartar, Yuzu, Avocado Mushroom Mushrooms, Pine Nuts, Mustard Sea Bass Flounder, Potatoes, Clam Jus Lamb, Hummus, Brussels Sprouts, Mint KumquatKumquat, thymeStrawberryStrawberries, yuzu, coconut, blue poppy seedsMignardisesCoffee, Tea, InfusionsCoffee or Tea
We have prepared a lunch plan with two main courses including Japanese black beef." The menu includes the classic Jean-Georges menu that has been popular for over 20 years, as well as the newest dishes using Japanese ingredients. Menu】～January Menu〜Parsnip Parsnip, Lime, Mint RiceCrispy Sushi, Chipotle Mayonnaise, Mint, Inada Tuna Tuna, Ginger Soy Sauce, Radish Sea BassFlounder, Potato, Clam JusBeef Fukuoka Furuno Beef, Red Miso Glaze, BroccoliStrawberryStrawberries, Yuzu, Coconut, Blue Poppy SeedMignardisesSmall pastriesCoffee, Tea, InfusionsCoffee or Tea＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ Scrambled Egg Caviar (for one person) is available as an option for 6,000 yen. If you wish to order, please indicate the number of eggs when you make a reservation or order at the time of your visit.
We have prepared a lunch plan with two main courses including Japanese black beef." The menu features the classic Jean-Georges menu that has been popular for more than 20 years, as well as the latest cuisine using Japanese ingredients. Butternut SquashButternut Squash, Pumpkin Seed, Chive RiceCrispy Sushi, Chipotle Mayonnaise, Mint, Inada TunaTuna, Ginger Soy Sauce, Radish TroutSeared Shinshu Salmon, Fennel, LimeBeefFukuoka Furuno Beef, Shiitake Mushrooms, Yuzu InfusionsApple Caramelized Apples, Cinnamon, PearsMignardisesCoffee, Tea, InfusionsCoffee or Tea＊＊＊＊＊＊＊＊＊＊＊＊＊ ＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊Optional "Scrambled Egg Caviar (for one person) 6,000 yen. If you wish to order, please indicate the number of eggs when you make your reservation or order when you visit the restaurant.
The plan includes our signature 'Scrambled Eggs Caviar' and two main courses." The menu includes the classic Jean-Georges menu, which has been popular for over 20 years, as well as the latest cuisine using Japanese ingredients. Menu】～February Menu ~ Mushroom Mushroom, Parmigiano, Thyme Rice Crispy Sushi, Chipotle Mayonnaise, Mint, Trout Scrambled Egg, Caviar or Poached Egg, Yogurt Herb, Caviar Scrambled Egg Caviar or Poached Egg, Yogurt, Herb, CaviarMadai Madai Crudo, Rhubarb, Avocado Asparagus Asparagus, Morel Mushrooms, HerbsSea Bass Sea Bass, Brussels Sprouts, Celery Root, BaconLamb Australian Lamb, LambAustralian lamb, shallots, kogomiApple apple, roseIyokanIyokan Iyokan brûlée tart, champagne foamMignardisesCoffee, Tea, InfusionsCoffee or Tea
This is a lunch-only prix fixe course that allows you to choose your favorite dish based on your mood of the day. A total of seven dishes to choose from: <2 appetizers> <1 main dish> <1 dessert>. This lunch course is recommended for customers visiting the restaurant for the first time." This course is a recreation in Tokyo of the modern French cuisine devised by Jean-Georges, the "magician of spices", and includes the classic Jean-Georges menu that has been popular for over 20 years, as well as the latest cuisine using Japanese ingredients. Menu】～January Menu〜Parsnip Parsnip, Lime, Mint RiceCrispy Sushi, Chipotle Mayonnaise, Mint, ANAADA Flounder or Tuna Flounder Tartar, Yuzu, Avocado or Tuna, Ginger Soy Sauce, Radish Mushroom or Scallop Mushrooms, Pine Nuts, Mustard or Scallops, Caper Raisin Emulsion, Cauliflower Sea Bass or Pork Sea Bass, Potatoes, Clam Jus or Gunma Kato Pork, Pistachios, Brussels SproutsChocolate Chocolate Cake, Vanilla, Cacao Nibs or Strawberry(+1000)Strawberries, Yuzu, Coconut, Blue Poppy Seed MignardisesSmall pastriesCoffee, Tea, InfusionsCoffee or Tea
This is our signature dish. Underneath the cool caviar and cream lies fluffy warm scrambled eggs, allowing you to enjoy the contrast of temperatures at the same time.
This is a classic and representative dish by Jean-Georges. The bluefin tuna is cut to resemble noodles and combined with avocado and a chili oil made from various spices. It is served with a tangy and aromatic soy sauce poured in front of the customer. Enjoy the world view of Jean-Georges, inspired by his experience with spices during his time in Asia and his love for Japanese culture.
A signature caviar dish by Jean-Georges. Currently, this is offered as a signature dish in New York. It features egg yolk cooked at low temperature, sandwiched between bread and grilled to a crispy finish on a hot plate. Enjoy the rich combination of caviar and egg yolk, along with the aroma of butter. At our Tokyo location, you can enjoy a monthly changing caviar creation.
This is Jean-Georges' original sushi. A combination of fried vinegared rice, seasonal fish, smoked chili and mayonnaise sauce, and herbs. A popular amuse-bouche by Jean-Georges. It is served with seasonal fish at the Tokyo location.
Scallops and cauliflower sautéed on a hot plate. The sauce is made with capers, raisins, sherry vinegar, and butter. The finishing touch of nutmeg aroma envelops the dish.
By quickly grilling it on a hot plate after coating it with the sauce, the savory aromas of miso, soy sauce, and sesame oil spread. It pairs perfectly with the chef's pride, Black Wagyu.
The skin of the sea bass is grilled to a crispy finish. Enjoy the delightful combination of the roasted maitake mushrooms' aroma, the fragrant basil broth, and the smooth, gentle lemon garlic purée.
The duck breast, roasted to a crispy skin, is marinated in Suze liqueur and grain mustard to enhance its flavor. It is served with a sweet and sour berry sauce made from ruby port wine.
The warm chocolate cake uses rich chocolate made with 66% cacao 'Caribbean' from the French company Valrhona. Enjoy it with homemade vanilla ice cream made with Madagascar vanilla beans.
Caramel made with brandy, hazelnut praline cream, and passion fruit white ganache.
Inspired by Jean-Georges' hometown, the 'Black Forest of Alsace.' Almond essence meringue, cherry sorbet, American cherries, chocolate, vanilla mousse.
We will start with champagne as an aperitif and provide wines, sake, and more to pair with the main dish.
We will start with champagne as an aperitif and pair it with the main dish. It will be served in smaller portions than usual.
We will provide three glasses including champagne for a toast. We can also adjust the number of glasses according to the number of items in your ordered course.
We will prepare 3 glasses of non-alcoholic drinks starting from 4000 yen, or any number of glasses you prefer.
Champagne glass: ¥2,800 and up Full bottle: ¥18,000 and up White/Red/Rosé wine glass: ¥1,800 and up Bottle: ¥18,000 and up
Beer: ¥1,200 Cocktails: ¥1,500 and up Whiskey, Cognac, Grappa, Tequila: ¥1,500 and up Soft drinks: ¥1,000 and up
.JPG?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)