리카
六花 / Rokka
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
세련된 개인실에서 즐기는 혁신적인 프렌치
추천 포인트
평가
일본사용자 평가3.50(1건)리뷰
메뉴
The chef's course uses seasonal ingredients carefully selected by the chef from all over Japan. The filet of beef in this course is Japanese black beef, carefully selected by the chef and our meat wholesaler. The filet is tenderized by far-infrared rays from the stone kiln and is a superb dish. We hope you will enjoy it.
The chef will select seasonal ingredients from all over Japan for the course. *The price of the course changes depending on the main course of Wagyu beef. The fillet meat in this course is selected from rare and valuable Wagyu beef such as Japanese Brown Beef and Japanese Shorthorn Beef, which has the best lean flavor. It is low in fat and has a silky, elegant flavor. The fillet is tenderized by the far-infrared rays of the stone kiln while retaining the lean flavor, and is a superb dish. We hope you will enjoy it.
The chef will select seasonal ingredients from all over Japan for the course. *The price of the course changes depending on the main course of Wagyu beef. The fillet meat in this course is carefully selected from the best Japanese black beef fillets, including Yonezawa beef and Tajima beef. Silky and elegant taste. The fillet meat is an exquisite dish made from female heifers, carefully fattened for a long period of time, and grilled even more tender with the far-infrared rays of the stone kiln. We hope you will enjoy it.
Please enjoy the ultimate fire-roasted steak using a huge lava kiln as the main dish, and Rokka's special bread from "L'atelier du Pain (attached)", a restaurant that has been famous for 100 years on the food log for three consecutive years. This lunch course allows you to enjoy the best selection of Japanese beef.
The chef's course uses seasonal ingredients carefully selected by the chef from all over Japan. Tajima beef is the originator of the Japanese beef brand and the root of all Japanese beef brands. All Tajima cattle are of the black Japanese breed, and only virgin females of the precious pure Tajima cattle and Tajima lineage are ideally fattened to produce the highest quality Tajima cattle. The result is a beef that is so tender that you can taste it just by holding it with chopsticks, and has an aromatic flavor without any bitterness. When describing delicious beef, it is often said that "the fat is delicious," but Tamura beef has a low melting temperature of fat, which makes it melt in your mouth when you eat it. We hope you will enjoy it.
This lunch plan is perfect for special business lunches or gatherings, featuring a guaranteed private room and a “Wine Pairing (5 glasses)” featuring wines imported directly by the restaurant, included in advance. The main course, “Yamagata Beef Ichibo,” is prepared using the chef’s meticulous cooking techniques to maximize the meat’s natural potential, resulting in an astonishingly juicy dish. Our sommelier will generously pair each dish with special wines sourced directly from our in-house wine shop, enhancing the flavor of every course many times over. *While full-size servings are standard, we are flexible and can switch to “half-size” servings on the day of your visit to accommodate your alcohol tolerance. Please feel free to let our staff know.
This is a premium plan that comes with a guaranteed private room and includes our “In-House Imported Wine Pairing (5 glasses),” which we highly recommend for important business dinners or special anniversaries. Our “Yamagata Beef Fillet,” renowned for its exceptional tenderness, is prepared using the chef’s unique cooking technique to fully unlock the meat’s inherent potential. The dishes are paired with rare, exclusive wines sourced directly by our company, leveraging the advantages of our direct import operations. Please enjoy this sublime pairing at a surprisingly reasonable price. *The standard serving size is full-size, but we can accommodate requests to switch to a “half-size” portion on the day of your visit, depending on your alcohol consumption.
This is our premium full-course plan, which includes a guaranteed private room and a “Wine Pairing (5 glasses)” featuring wines imported directly by our company—perfect for the most important business entertaining occasions where failure is simply not an option. The main course is “Tamura Beef Sirloin,” sourced from the finest pure Tajima beef lineage. Thanks to the chef’s meticulous cooking technique, we present a succulent dish that fully unleashes the meat’s inherent, extraordinary potential. Experience a moment of pure bliss as our exclusive, company-imported wines—made possible only through our direct management—further enhance the rich umami of this specially selected Wagyu beef. *On the day of your event, we can flexibly accommodate requests to switch to a “half-size” portion based on your alcohol consumption.
This premium plan includes a “Wine Pairing (5 glasses)” featuring wines imported directly by the restaurant, along with a guaranteed private room—perfect for entertaining VIPs or special dinners. For the main course, we’ve carefully selected “Tosa Akaushi Filet,” a rare and legendary Wagyu beef with extremely limited availability, and our chef uses his unique cooking technique to bring out the meat’s full potential. Please enjoy a truly unforgettable pairing—available only here—created with our exclusive, directly imported wines sourced through channels unique to our in-house wine shop. *On the day of your visit, we are happy to accommodate requests to switch to “half-size” portions to suit your preferences.
This is our premium plan, which includes a guaranteed private room and a “Wine Pairing (5 glasses)” featuring wines imported directly by our restaurant—perfect for evenings celebrating life’s milestones, such as special anniversaries or marriage proposals. For the main course, we lavishly serve “Yonezawa Beef Fillet,” a brand-name Wagyu beef renowned for its melt-in-your-mouth texture and fragrant, seasonal aroma. Experience a luxurious moment that will linger in your memory—a breathtaking dish where the chef’s unique cooking technique maximizes the meat’s full potential, perfectly complemented by rare wines directly sourced from our in-house wine shop. *The standard portion is full-size, but please feel free to ask our staff on the day of your visit to change it to a “half-size” portion.
1,650 yen and up
The fillet meat in this course is carefully selected black-haired wagyu by the chef and a trusted meat wholesaler. We focus on heifers that have not yet given birth, and the fillet is cooked at low temperatures to ensure tenderness, then grilled to perfection with far infrared heat for an aromatic finish. Please enjoy this exquisite dish. The 'Rikka' rooms are all completely private, with three special rooms among them. The interior design is as splendid as a royal palace, and you can view the cherry blossoms in full bloom from the windows. The heavy doors are soundproof, allowing you to enjoy your meal while maintaining your privacy. Additionally, there are large private rooms that can accommodate up to 20 guests. The layout of the private rooms can be adjusted according to the number of guests, making them suitable for various occasions. ■ Menu Journey through the Seasons of Japan - July, Purification of Ingredients and the Pulse of Life - Chapter 1: Rebirth [Refreshing Jade, Housing Fruit Consommé] Fresh Seaweed, White Yam Stalks [The Umami of Sea and Earth Merging] Purple Sea Urchin, White Corn Chapter 2: Purification [Stripping Down, Drawing a Line with Ingredients Only] Pike Conger, Nobeji Turnip, Nanko Plum Chapter 3: Sublimation [Fragrant Fish of Clear Streams, Hidden Flavor in the Coating] Young Sweetfish, Domyoji, Mint [Wild Breath, Aroma Inviting Flavor Intersection] Horse Meat, Wild Mushrooms, Tanba Black Soybeans Chapter 4: Vitality [Promise from the Sea, Supreme Dialogue] Special Fish, Tapenade [Craftsman's Breath, Passion and Skill Weaving Together] Natural Yeast, Glutinous Rice, Water Chapter 5: Essence [Timeless Drops, Awakening Taste] Sea Salt, Hon Mirin [Producers' Refinement, Meat Wholesaler's Insight, Chef's Passion] Selected Wagyu Chapter 6: Sustainability [Using Life to the Fullest] Yumepirika, Wagyu Final Chapter: Fetal Movement [Young Shoots Housing the Pulse of Life] Sun Egg, Japanese Chestnut, Coconut, Calabash *Content may change depending on supply conditions. *Prices are per person, including tax, with an additional service charge of 10%.
This course features fillet meat from the rare and highly valued Tosa Akaushi breed, allowing you to fully enjoy the rich flavor of the red meat. With low fat content, it has a silky and elegant taste. The fillet, made from female cattle, is cooked at low temperatures to retain the rich flavor while being tender, and is further grilled to perfection with far infrared heat. It is exquisite. Please enjoy it. The 'Rikka' rooms are all completely private, with three special rooms among them. The interior design is as splendid as a royal palace, and you can view the cherry blossoms in full bloom from the windows. The heavy doors are soundproof, allowing you to enjoy your meal while maintaining your privacy. Additionally, there are large private rooms that can accommodate up to 20 guests. The layout of the private rooms can be adjusted according to the number of guests, making them suitable for various occasions. ■ Menu: Journey through the Seasons of Japan - July, Purification of Ingredients and the Pulse of Life - Chapter 1: Rebirth [Refreshing Jade, Housing Fruit Consommé] Fresh Water Plant, White Yam Stalk [Sea and Land, Merging Flavors] Purple Sea Urchin, White Corn Chapter 2: Purification [Sculpting, Drawing a Line with Ingredients Only] Pike Conger, Nobedaka Turnip, Nanko Plum Chapter 3: Sublimation [Fragrant Fish of Clear Streams, Hidden Flavor in the Coating] Tenryu Young Sweetfish, Domyoji, Mint [Wild Breath, Aroma Inviting Flavor Intersection] Horse Meat, Wild Mushrooms, Tanba Black Soybeans Chapter 4: Vitality [Promise from the Sea, Supreme Dialogue] Special Fish, Tapenade [Craftsman's Breath, Passion and Skill Weaving Together] Natural Yeast, Glutinous Rice, Water Chapter 5: Essence [Timeless Drops, Awakening Taste] Sea Salt, Hon Mirin [Producers' Refinement, Meat Wholesalers' Insight, Chefs' Passion] Selected Wagyu Chapter 6: Sustainability [Using Life to the Fullest] Yumepirika, Wagyu Final Chapter: Fetal Movement [Young Shoots Housing the Pulse of Life] Sun Egg, Japanese Chestnut, Coconut, Calabash *Contents may change depending on supply conditions *Prices are per person, including tax, with an additional service charge of 10%.
The parent of brand wagyu and the root of all brand wagyu is Tajima beef. Among them, the highest quality wagyu is this 'Tamura Beef', which is exclusively from all black-haired Japanese cattle and consists only of precious pure Tajima beef and virgin females of the Tajima lineage, ideally raised. As a result of maximizing the umami genes, it has achieved a tenderness that can be felt just by holding it with chopsticks, and a fragrant taste without any unpleasant odor. When expressing delicious beef, it is often said that 'the fat is delicious', but Tamura beef has a low melting point for its fat, and the melt-in-your-mouth experience when eaten is exquisite. Please enjoy it. ■Menu: A Journey Through the Seasons of Japan - July, Purification of Ingredients and the Pulse of Life - Chapter 1: Rebirth [Refreshing Jade, Hosting Fruit Consommé] Fresh Water Plant, White Yam Stalk [The Umami of Sea and Earth Merging] Purple Sea Urchin, White Corn Chapter 2: Purification [Sculpting a Line with Only Ingredients] Pike Conger, Nobeji Turnip, Nanko Plum Chapter 3: Sublimation [Fragrant Fish of Clear Streams, Hidden Flavor in the Coating] Tenryu Young Sweetfish, Domyoji, Mint [Wild Breath, Aroma Inviting Flavor Intersection] Horse Meat, Wild Mushrooms, Tanba Black Soybeans Chapter 4: Vitality [Promise from the Sea, Supreme Dialogue] Special Fish, Tapenade [Craftsman's Breath, Passion and Skill Weaving] Natural Yeast, Glutinous Rice, Water Chapter 5: Essence [Timeless Drops, Awakening Taste] Sea Salt, Hon Mirin [Producers' Refinement, Meat Wholesalers' Insight, Chefs' Passion] Selected Wagyu Chapter 6: Sustainability [Using Life to the Fullest] Yumepirika, Wagyu Final Chapter: Fetal Movement [Young Shoots Hosting the Pulse of Life] Sun Egg, Japanese Chestnut, Coconut, Calabash *Contents may change depending on supply conditions.
The fillet meat in this course is carefully selected from the finest black-haired wagyu, including Yonezawa beef and Tajima beef. It has a silky and elegant flavor. The fillet meat, sourced from heifers that have never given birth and raised for a long period, is cooked at low temperatures for tenderness and grilled to perfection with far infrared heat, making it exquisite. Please enjoy it. The 'Rikka' rooms are all completely private, with three special rooms among them. The interior design is dazzling, reminiscent of a royal palace, and you can view the cherry blossoms in full bloom from the windows. The heavy doors are soundproof, allowing you to enjoy your meal while maintaining your privacy. Additionally, there are large private rooms that can accommodate up to 20 guests. The layout of the private rooms can be adjusted according to the number of guests, making them suitable for various occasions. ■ Menu: Journey through the Seasons of Japan - July, Purification of Ingredients and the Pulse of Life - Chapter 1: Rebirth [Refreshing Jade, Housing Fruit Consommé] Fresh Water Plant, White Yam Stalk [Sea and Land, Merging Flavors] Purple Sea Urchin, White Corn Chapter 2: Purification [Stripping Down, Drawing a Line with Ingredients Only] Pike Conger, Nobechi Turnip, Nanko Plum Chapter 3: Sublimation [Fragrant Fish of Clear Streams, Hidden Flavor in the Coating] Tenryu Young Sweetfish, Domyoji, Mint [Wild Breath, Aroma Inviting Flavor Intersection] Horse Meat, Wild Mushrooms, Tanba Black Soybeans Chapter 4: Vitality [Promise from the Sea, Supreme Dialogue] Special Fish, Tapenade [Craftsman's Breath, Passion and Skill Weaving Together] Natural Yeast, Glutinous Rice, Water Chapter 5: Essence [Timeless Drops, Awakening Taste] Sea Salt, Hon Mirin [Producers' Refinement, Meat Wholesalers' Insight, Chefs' Passion] Selected Wagyu Chapter 6: Sustainability [Using Life to the Fullest] Yumepirika, Wagyu Final Chapter: Fetal Movement [Young Shoots Housing the Pulse of Life] Sun Egg, Japanese Chestnut, Coconut, Calabash *Contents may change depending on supply conditions *Prices are per person, including tax, with an additional service charge of 10%.
Available only in the evening, indulge in a luxurious free flow plan. Enjoy high-quality drinks such as sparkling wine and wine for a full 90 minutes. The room can be used for a comfortable 2 hours. Reception time is from 5 PM to 7 PM. Menu includes: 2 types of appetizers, 3 types of bread, palate cleanser, meat, and rice to finish. Free flow (beer, shochu, whiskey, sour, oolong tea, sparkling wine, red wine, white wine). Usage conditions: Available for 4 to 32 guests. The course content is an example and may change depending on the season and ingredients. A 10% service charge is not included in the displayed price.
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