L'eclaireur

Instagram@ichiei__leclaireur_libre Lunch Course

https://www.instagram.com/restaurant__leclaireur/ Techniques cultivated in France and Japan Unrestrained by all formalities and free from Fusing inspiration and culture. Returning to our origins in the use of wood for firewood Pursuing only what satisfies him Chef Takuma's cuisine that aims for the ultimate The finest ingredients and seasonal specialties We hope you will enjoy our "l'oeuvre 11: 11th work" course menu.

https://www.instagram.com/restaurant__leclaireur/ Techniques cultivated in France and Japan Unrestrained by all formalities and free from Fusing inspiration and culture. Returning to our origins in the use of wood for firewood Pursuing only what satisfies him Chef Takuma's cuisine that aims for the ultimate Carefully selected ingredients and seasonal dishes We hope you will enjoy our "l'oeuvre 11: 11th work" course menu.

https://www.instagram.com/restaurant__leclaireur/ Techniques cultivated in France and Japan Unbound by all formalities, we fuse inspiration and culture with a free spirit. Returning to his roots in wood-fired cooking, Chef Takuma pursues only what he is satisfied with. Chef Takuma's cuisine aims for the ultimate. The finest ingredients and seasonal specialties Please enjoy the "l'oeuvre 8" course menu with a selection of fine wines from around the world carefully selected by our wine director, Mr. Arima. Terms and Conditions: Served with a wine pairing (5 wines) carefully selected by Wine Director Arima to match Chef Takuma's cuisine. Mango, spruce, kombucha, lime basil, plum wine Bonito Tomozo's onions, red bell peppers, cured ham, Comte cheese buckwheat flour ayu fish rillette shiso leaves Wagyu Beef Momo Carrots Macadamia Nuts Basil Caviar Octopus Tomozo's Nagasaki-golden jaga (golden jaguar) Black letters at the foot of Mt. 3-week aged Aichi duck, leafy pepper, black garlic, fermented yuzu, edamame Bouillabaisse Tomozo Rice Tropea Akinata fish, eggplant, hinoki cypress, tomato, molokheiya Hakodate Hirame, Asari, Green curry, Zucchini, Truffle 　Nara Aged Meat Tsumugu 70-day aged beef Wood-Fired Rib Eye or Wood-Fired Sirloin Fruit Punch with Touki Flowers Chocolate Pie The menu is based on the day's special procurement, so the menu may change at any time.

https://www.instagram.com/restaurant__leclaireur/ Techniques cultivated in France and Japan Fusing inspiration and culture with free thinking, without being bound by all formalities. Returning to his roots in wood-fired cooking, Chef Takuma pursues only what he is satisfied with. Chef Takuma's cuisine aims for the ultimate. The finest ingredients and seasonal specialties We hope you will enjoy our "l'oeuvre 11" course menu with a selection of fine wines from around the world, with a focus on Burgundy and Bordeaux grand vins, carefully selected by wine director Arima. Conditions: Mango, spruce, kombucha, lime basil, plum wine Bonito, Tomozo's onions, red bell peppers, cured ham, Comte cheese Soba Flour Ayu Fish Rillette Shiso Leaves Wagyu Beef Momo Carrots Macadamia Nuts Basil Caviar Octopus Tomozo's Nagasaki-golden jaga (golden jaguar) Black letters at the foot of Mt. 3-week aged Aichi duck, leafy pepper, black garlic, fermented yuzu, edamame Bouillabaisse Tomozo Rice Tropea Akinata fish, eggplant, hinoki cypress, tomato, molokheiya Hakodate Hirame, Asari, Green curry, Zucchini, Truffle 　Nara Aged Meat Tsumugu 70-day aged beef Wood-Fired Rib Eye or Wood-Fired Sirloin Touki no Hana Fruit Punch Chocolate Pie The menu is based on the day's special procurement, so the menu may change at any time.