레스토랑 아-이
Restaurant Re:
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
일본식과 프렌치의 융합을 즐기는 레스토랑
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Special Lunch Course by Newly Appointed Chef Nojima You can enjoy Re's unique course, which features a double main course of fish and meat dishes, and which allows you to experience the seasons, ingredients, and culinary culture of various regions of Japan. We look forward to seeing you at our restaurant. Amuse / Appetizer / Fish / Main dish / Dessert / Mignardise / After-dinner drink Please note that the menu and number of dishes may vary depending on the season.
A short lunch course prepared by new chef Nojima, who will assume his new position in February. You can easily enjoy Re's unique course, which allows you to experience the seasons, ingredients, and food culture of various regions of Japan. We look forward to seeing you at our restaurant. Amuse / Appetizer / Main dish / Dessert / After-dinner drink Please note that the menu composition and number of dishes may change slightly depending on the season.
A special dinner course prepared by our new chef, Chef Nojima, who will assume his new position in February. We hope you will enjoy the Re course, which will allow you to experience the seasons, ingredients, and culinary culture of various regions of Japan. Amuse, 2 appetizers, hot dish, fish, main dish, dessert, mignardise, and after-dinner drink (7-8 dishes) Please note that the menu composition and number of dishes may vary depending on the season.
Special Lunch Course by Chef Nojima Enjoy a course that is unique to Re, which allows you to experience the seasons, ingredients, and food culture of various regions of Japan, with a double main course of fish and meat dishes. The sommelier team will also create an exquisite double-pairing. We look forward to seeing you at our restaurant. Amuse / Appetizer / Fish / Main dish / Dessert / Mignardise / After-dinner drink Please note that the menu composition and number of dishes may vary depending on the season.
Chef Shin Nojima's short lunch course is combined with our signature double-pairing course. Manager Karita, who holds a sommelier and sake diploma, will offer you two different types of sake in small portions on each plate. We look forward to seeing you at our restaurant. Amuse / Appetizer / Main dish / Dessert / After-dinner drink Please note that the menu composition and number of dishes may change slightly depending on the season.
A special course that allows you to experience the seasons, ingredients, and food culture of various regions in Japan. Depending on the season, meat dishes may include game dishes or premium black wagyu beef. Amuse-bouche / 2 types of cold dishes / hot dish / fish dish / specialty of brand beef or selected game dish / closing dish / dessert / post-meal beverage
Inspired by Mizushingen Mochi, this jelly is made with shellfish dashi and topped with natural carbonated water sourced from Oku Aizu, allowing you to enjoy the umami of the shellfish and the deliciousness of Japanese water.
Inside the crispy monaka, whipped fermented butter made using a traditional method passed down in Belgium is combined, allowing the creaminess of the sea urchin and butter to linger on.
This appetizer for August features marinated Benifuji salmon raised in the spring water of Mount Fuji. Accompanying it is a traditional offering on a tray, inspired by the old custom of placing water, rice, finely chopped eggplant, and cucumber on a lotus leaf, known as (Mizunoko), to welcome the spirits of ancestors.
A three-layered dish made with moist chicken breast, foie gras, and burdock. Fried burdock with a black truffle flavor. The rhubarb sauce adds a refreshing touch.
Using large grains of barley and turnip instead of rice, this risotto incorporates various herbs and a touch of bergamot peel from Kochi Prefecture for a warm dish to celebrate the New Year.
Pan-seared Hirame finished with exquisite heat control, served with a saffron-flavored fish broth thickened with taro, accompanied by Niigata's traditional dish and tomame (lightly blanched salmon roe).
Tender summer deer roast with little odor, sautéed summer porcini and bell squash, accented with a puree of Kita Akari flavored with Japanese pepper.
A dessert that imagines fallen leaves by using colorful sweet potatoes as chips. The ice cream made with smoky Kyoto tea evokes memories of campfires from childhood.
The dough made with chocolate and pistachio is accented by the tartness of black cherries and sakekasu ice cream.
About 30 types
7,000 yen to 20,000 yen
8,500 yen to 20,000 yen
17,000 yen to 20,000 yen
18,000 yen to 29,000 yen
18,000 yen to 34,000 yen
18,000 yen to 23,000 yen
11,000 yen to 23,000 yen
8,000 yen to 25,000 yen
6,000 yen to 17,000 yen
7,500 yen to 11,000 yen
12,000 yen to 22,000 yen
8,000 yen to 25,000 yen
12000 yen
9,000 yen to 10,000 yen
9,000 yen to 12,000 yen
7,500 yen to 13,000 yen
13000 yen
13,000 to 55,000 yen
15,000 yen to 48,000 yen
17,000 yen to 43,000 yen
16,000 yen to 29,000 yen
15,000 yen to 20,000 yen
9,000 yen to 23,000 yen
9,000 yen to 10,000 yen
We always have about 10 types available.
We always have about 5 types available.
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