아히루 긴자
ahill ginza
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Omakase Course (2 days advance reservation)(3/10～) Today's amuseToday's amuseMarinated red snapper, seasonal vegetables & bottargaFarce of hairy crab & turnip, bouillabaisse sauce bouillabaisse sauceAichi duck rôti with duck rôti, marinated red cabbage & herb saladKagoshima-Kuroushi "A5" beef steak Chateaubriandahill's hamburger steak with foie grasahill's hamburger steak with foie gras fried curry & rice, served with our original pickles 3 kinds of cheeseTonight's dessert
Lighter than usual course (from 3/10) *Please choose one item from main, dessertShellfish & morel mushrooms starchy sauceToday's fish dishesMain dishesahill's hamburger steak with foie grasahill's hamburger steak with foie gras today's meat dishesKagoshima-Kuroushi" beef A5 sirloin steak (80g) (+1,800)" Kagoshima-Kuroushi" beef steak Sirloin (80g) (+1,800)Kagoshima-Kuroushi" beef steak Fillet (80g) (+2,000) Riceahill's fried curry & rice, served with our original picklesDessertsCrème brûléeToday's ice cream & sorbet cream & sorbetTonight's dessert
Standard Course (from 3/10) *Please choose one item from starters, main, dessertStarters shellfish & morel mushrooms starchy sauce cherry trout cooked at low temperature with watercress puree & orangesone dishesfirefly squid sauteed with rape blossoms & baked dauphinoisfish firefly squid sautee, canola flower & baked dauphinoisfish baked dauphinoisfish dishesToday's fish dishesMain dishesahill's hamburger steak with foie gras meat dishesKagoshima-Kuroushi" beef steak Sirloin (80g) (+1,800)Kagoshima-Kuroushi" beef steak Fillet (80g) (+2,000)Kagoshima- Kuroushi" beef steak Fillet (80g) (+2,000)Riceahill's fried curry & rice, served with our original picklesDesserts or Cheese crème brûlée crème brûlée today's ice cream & sorbet tonight's dessert5 kinds of cheese
캐주얼 코스(9/11~) * 스타터, 메인, 디저트에서 1품씩 선택하세요 * Please choose one item from starter, main, dessertStarters myoga 돼지 필레 고기의 저온 조리 프릿 샴피니온과 무화과의 소스 pork fillet sous vide, fried champignons & fig sauceSoups 고구마 포타주sweet potato potageMain dishesahill 명물 gras (+1,200 yen for 1.5 times) 오늘의 고기 요리 today's meat dishes 가고시마산 흑소 A5 사로인 스테이크 (80g) (+1,800엔) "Kagoshima-Kuroushi" beef steak Sirloin (80g) (+1,800 yen8 (+2,000엔) "Kagoshima-Kuroushi" beef steak Fillet (80g) (+2,000 yen) 포그라햄버그와 스테이크 모듬 (+1,600엔) ahill’s hamburger & beef steak (+1,600 yen) Desserts 클레임 브뤼레 brûlée 오늘의 아이스크림과 소르베today's ice cream & sorbet 오늘의 디저트today's dessert+ 애프터드링크(커피 or 루이보스티)after drink(coffee or rooibos tea) 추가 메뉴 구이 카레 00,000,000 yen
스탠다드 코스(9/11~) * 스타터, 메인, 디저트에서 1품씩 선택하세요 * Please choose one item from starter, main, dessertStarters myoga 돼지 필레 고기의 저온 조리 프릿 샴피니온과 무화과의 소스 pork fillet sous vide, fried champignons & fig sauceSoups 고구마 포타주sweet potato potageSecond dishes 오늘의 생선 요리 today’s fish dishes 포아그라가 들어간 햄버거 스테이크(+1,200엔으로 1.5배)ahill's hamburger steak with foie gras(+1,200 yen for 1.5 times)오늘의 고기요리 Sirloin (80g) (+1,800 yen) 가고시마산 흑소 A5 필레스테이크 (80g) (+2,000엔)"Kagoshima-Kuroushi" beef steak Fillet (80g) (+2,000 yen) 포아그라햄버그와 스테이크 모듬 (+1,600엔) (+1,600 yen) Riceahill 클래식 구운 카레 수제 복신 절임과 함께 ahill 's fried curry & rice, served with our original pickles dessert+ 애프터 드링크(커피 or 루이보스티)after drink(coffee or rooibos tea)
Sauvignon Blanc Les Deux Tours
Sancerre
Chablis Montmains
Burgundy Chardonnay
Pouilly Fume
Meursault
Riesling Cuvee Sainte Catherine
Chassagne Montrachet Les Caillerets
Corton Charlemagne
Aruga Blanca Clareza
Nine Hats Riesling
Grey Wacke Sauvignon Blanc
Freemark Abbey Chardonnay
Woodward Canyon Chardonnay
DeLille Cellars Chaleur Estate Blanc
Domaine Serene Chardonnay Evenstad Reserve
Chardonnay Durell Vineyard
Chateau Du Retout
Chateau de Saint - Pey
Chateau Mauvesin Barton
Reserve de la Comtess
Chateau Durfort Vivens
Chateau Clinet
Chateau Gruaud Larose
Chateau Cos D'Estournel
Chateau Montrose
Burgundy Pinot Noir
Santenay Champs Claude Vieilles Vignes
Marsannay
Morey - Saint - Denis
Chambolle Musigny Les Beaux Bruin
Corton Grand Cru
Gevrey - Chambertin Lavaux St - Jacques
Vosne Romanee Suchots
Charmes Chambertin
Lirac Le Gourmand
St. Joseph Clos de Cuminaille
Chateauneuf du Pape Perdrix
Bogle Vineyards Pinot Noir
Bogle Vineyards Phantom
L'Ecole No. 41 Merlot
Freemark Abbey Cabernet Sauvignon
Domaine Serene Pinot Noir Evenstad
Don Maximiano Founder's Reserve
Maboroshi Pinot Noir Aimee
Leonetti Cellar Cabernet Sauvignon
Syrah The Tribe Vineyard
House Champagne
House Champagne
Pommery Brut Royal
Guy Charlemagne Brandebran
Veuve Clicquot Rose Label
Egly Ouriet Grand Cru Tradition Brut
Henri Giraud Code Noir Brut
Don Perignon
Krug Grand Cuvee
glass 1100 yen mini 950 yen
From 900 yen - Gin, Vodka, Cassis, Campari, Passoa, Peachtree, Suze, X-RATED, Malibu, Cointreau, Pernod, Kahlua, Noilly Prat, Mango, Cherry Brandy, Amaretto, Tequila, Rum, etc. We offer mixers such as soda, tonic, cola, ginger ale, oolong tea, orange juice, and grapefruit juice.
A chestnut shochu made with 50% chestnuts from the upper reaches of the Shimanto River, easy to drink.
Barley shochu made by Kirishima Distillery. It has a mellow flavor.
A sweet potato shochu with a striking ginjo aroma that is vibrant, with a refreshing and light taste that balances sweetness.
ahill's hamburger steak with foie gras. This flavorful hamburger is made with carefully selected black wagyu beef mixed with brand pork, rested for a day, and wrapped in foie gras. It is a proud dish that allows you to experience both luxury and elegance at once.
sea bass carpaccio, citrus & mustard vinaigrette
duck roast, corn & arugula
A refreshing potage made from red eggplant, served with eel and water eggplant, infused with the flavor of Madeira wine.
Today's fish dishes
Abalone confit, abalone liver & caramelized hazelnuts
ahill's hamburger steak with foie gras (150g)
Today's meat dishes
Kagoshima Black Beef Sirloin Steak (100g~)
Kagoshima Black Beef steak Fillet (100g~)
Kagoshima Black Beef steak Chateaubriand (100g~)
ahill's fried curry and rice, served with our original pickles. Stir-fried with curry sauce, and topped with more curry sauce, this is an exquisite curry with a fragrant blend of spices.
assorted cheese
crème brûlée
Today's ice cream & sorbet
persimmon terrine, vanilla ice cream
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