에리모테이 LUXE
えりも亭LUXE / Erimo Tei LUXE
| 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 |
홋카이도의 식재료를 활용한 창작 프렌치
추천 포인트
평가
일본사용자 평가3.46(1건)리뷰
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Course featuring fresh seafood directly shipped from Erimo Fishing Port, etc., and Hidaka Mitsuishi "Kobukuro" Japanese black beef sirloin.
Fresh seafood and meat dishes are set. Lunch time with your friends!
A course featuring fresh seafood and Furano herb pork. For a dinner with your loved ones.
We offer the ultimate dish that matches the ingredients, such as Hokkaido sea urchin, Japanese black beef from Mitsuishi Matsumoto Ranch raised on Hidaka kelp, and seafood directly from the fishing port. We hope you will enjoy it with your valued guests. Erimotei LUXE is an authentic French restaurant that accepts reservations only. We would like to deliver the thoughts of Hokkaido's producers through our cuisine.
Our chef, who has been listed in the Hokkaido edition of the Michelin Guide, uses a unique cooking method to bring out the natural flavors of the ingredients.
This is a luxurious course that makes the most of the delicious flavors of Hokkaido ingredients. This is a reasonably priced course that uses seasonal ingredients and allows you to enjoy the atmosphere of Erimotei Luxe at a reasonable price.
This is a small luxury course that allows you to enjoy the "Erimotei LUXE LUXE" taste at a casual lunch on weekdays. Limited to 3 groups per day (up to 4 persons per group)
A full course meal featuring organic vegetables from Biei and Kamifurano, fresh seafood, and a plate of Hokkaido black beef. For a dinner with your loved ones. This is the ultimate French course that is gentle to the body and brings out the true flavor of the ingredients.
For gatherings of 4 persons or more! 5 dishes plus dessert. This plan includes 5 dishes plus dessert and free drinks (90 minutes). Please use this plan for spring gatherings, business entertainment, and year-end parties.
Celebrate the beginning of spring and spend a special time with your loved ones while enjoying classical French cuisine such as a plate of Rusutsu pork, a dish using only natural seafood from Hokkaido's fishing ports, and more. Semi-private room table seating is available.
Pairing with natural wine is recommended for dishes that use minimal additives and seasonings. We also have it available by the glass.
Enjoy a plate made with only natural seafood from Hokkaido's fishing ports, a plate of Rusutsu pork, and standard French cuisine while celebrating the arrival of spring and spending special time with your loved ones. Private rooms or semi-private rooms are available. [Course Contents] Amuse-bouche, seasonal soup, homemade bread, appetizer, a plate of natural seafood from Hokkaido, handmade thick curly soba noodles or special risotto (please choose), dessert, petit fours & tea.
A gem of a course that condenses the charm of seasonal ingredients from Hokkaido. You can fully enjoy the seasonal flavors expressed through the chef's delicate skills and sensibility. We plan to serve about 8 dishes starting with an amuse-bouche. ◆ Amuse-bouche ◆ Entrée - A Dish of Biei Asparagus with Las Noble ◆ Special Seafood Directly from the Fishing Port ◆ A Dish of Ezo Venison - with Poivrade Sauce ◆ Hand-Made Thick Curly Soba Noodles - with Seasonal Broth ◆ Granita ◆ Dessert ◆ Petit Four. *If you have any disliked or inedible ingredients, please let us know when making your reservation. *The contents of the dishes may change due to the use of fresh ingredients, and the number of dishes may vary depending on the ingredients used, so please understand in advance.
This is a full course created by the chef using luxurious seasonal ingredients from Hokkaido. You can fully enjoy the treasures of the northern land, such as specially selected seafood delivered directly from the fishing port, black-haired wagyu beef, and vegetables from Biei. We plan to serve about 9 dishes starting from the amuse-bouche. ◆ Amuse-bouche from the Northern Land: Marinated aroma red carrots pickled in rice bran, saffron tuile, pumpkin yokan, scallop mousse with maitake powder ◆ Entrée: A plate of Biei asparagus and freshly boiled Las Noble, aged ham from Erimo short-horned beef, shredded snow crab from Erimo, fresh shallots & green olives condiment ◆ Homemade bread: Fluffy brioche and others ◆ Special seafood delivered directly from the fishing port: Seafood with white turnip sauce ◆ A plate of seasonal vegetables ◆ A plate of Hokkaido black-haired wagyu beef: Madeira sauce with Hidaka Miishi black-haired wagyu ◆ Hand-made thick curly soba noodles: Seasonal dipping sauce with ripe tomato soup ◆ Granita ◆ Dessert ◆ Petit four. *If you have any ingredients you dislike or cannot eat, please let us know when making your reservation. *The contents of the dishes may change due to the use of fresh ingredients, and the number of dishes may vary depending on the ingredients used, so please understand in advance.
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