와쇼쿠프렌치 신주쿠마츠

We offer a unique experience here by combining French techniques and Japanese elements with ingredients such as sea urchins and abalone, and seasonal produce to make the most of the ingredients. Examples ①Udan and scrambled eggs ②Carpaccio of wild yellowtail ③Marinated duck loin and seasonal vegetables" ④Boiled abalone and radish steak with tapenade sauce ⑤Steak of Yumeji beef rump from Saitama Prefecture with onion balsamic sauce ⑥Soup de Poisson ⑦Dessert and tea

Chef's Course with 2.5 hours all-you-can-drink. We offer a unique dining experience that makes the most of the ingredients and seasonal ingredients, such as sea urchins and abalone, by fusing French techniques with Japanese elements. We proudly offer counter seating and table seating for a leisurely meal. Amuse, 3 kinds of appetizers, fish dish, meat dish, sushi, ■Example of a course - Undan and scrambled eggs, carpaccio of the day's fish, with Japanese mustard and green laver, duck loin cooked at low temperature and marinated seasonal vegetables, boiled abalone and radish with tapenade sauce, today's fish dish, beef rump steak from Tochigi prefecture, and Five pieces of nigiri and a choice of one dish for the end of the meal (upgrade negotiable)

Offering a unique experience here with ingredients such as sea urchins and abalone, and seasonal produce, fusing French techniques with Japanese elements to create dishes that make the most of the ingredients. Amuse, 3 kinds of appetizers, fish dish, meat dish, sushi, and a closing dish ■Example of a course: Undan and scrambled eggs, carpaccio of the day's fish with Japanese mustard and green laver, duck loin cooked at low temperature and marinated seasonal vegetables, boiled abalone and radish with tapenade sauce, today's fish dish, beef rump steak from Tochigi Prefecture Five pieces of nigiri and a choice of one dish for the end of the meal (upgrade negotiable)

A special short course plan available only on weekdays. Please feel free to ask for additional dishes. ～Today's amuse - Today's amuse: Blancmange with buffalo sea urchin and grilled eggplant, appetizer, bacon and leek quiche, pâté de campagne, today's carpaccio, etc., today's meat dish: Japanese beef rump steak, ramen noodles cooked with fish, Provence-style, petit dessert (message plate). Petit dessert (message plate available)