Le Beurre Noisette TOKYO

This dinner course is recommended for business meetings and gatherings, providing a smooth experience without the hassle of choosing from the menu for both food and drinks. The pairing of 4 glasses, including 1 glass of champagne, will be prepared by the staff in accordance with the timing of the dish servings. You can focus on conversations and dining time with your guests without being distracted by food and wine selections. Since this plan includes drink costs, the total amount is predetermined, making it easy to use in business settings. --------------------------- <Pairing Wine> We will provide a total of 4 glasses: 1 glass of champagne, 2 glasses of white wine, and 1 glass of red wine. Changes to the contents can be discussed according to your preferences. <Menu Example from 7/9 to 8/5> (6 Dishes) [Amuse-bouche] Corn Gougère [Entree.1] Salmon Marinade and Beet Remoulade [Entree.2] Fried Pike Eel and Seaweed Risotto [Poisson] Pan-Seared Sea Bream with Zucchini and Refreshing Lime Beurre Blanc Sauce [Viande] Grilled Saroma Black Beef from Hokkaido with Sherry Vinegar Sauce and Summer Truffle [Dessert] Millefeuille of Arakawa Peach from Wakayama Prefecture with Yogurt Ice Cream [Mignardises and Coffee or Tea] Petit Fours Coffee or Tea [Bread] Bread --------------------------- <Menu Example from 8/6 to 9/7> (6 Dishes) [Amuse-bouche] Corn Gougère [Entree.1] Salmon Marinade and Beet Remoulade [Entree.2] Fried Pike Eel and Seaweed Risotto [Poisson] Pan-Seared Red Snapper with Clams and Squid Fregola [Viande] Grilled Saroma Black Beef from Hokkaido with Sherry Vinegar Sauce and Summer Truffle [Dessert] Mango Millefeuille with Yogurt Sorbet [Mignardises and Coffee or Tea] Petit Fours Coffee or Tea [Bread] Bread *Menu contents may vary depending on the availability of ingredients. *Photos are for illustration purposes.

This plan is a special course that combines a 'chef's choice pairing suggestion' with a 'free drink' option where you can freely order your preferred beverages. The staff will suggest the best wine to match the progression of the dishes, allowing you to enjoy your meal and conversation without being distracted by ordering. Additionally, you can freely order drinks that suit your mood, such as beer or sour cocktails.---------------------------<Menu Example from 7/9 to 8/5> (7 courses total) [Amuse-bouche] Red Pepper Espuma [Entree.1] Octopus and Chickpea Hummus with Artichoke [Entree.2] Abalone and Seaweed Risotto [Fish] Lobster with Seabream in a Refreshing White Wine Sauce [Meat] Ibaraki Prefecture Hitachi Beef Pan-fried with Foie Gras and Summer Truffle [Dessert.1] Exotic Fruit and Hyuganatsu Sorbet [Dessert.2] Wakayama Prefecture Arakawa Peach Mille-feuille with Yogurt Ice Cream [Mignardises and Coffee or Tea] Petit Fours Coffee or Tea [Bread] Bread---------------------------<Menu Example from 8/6 to 9/7> (7 courses total) [Amuse-bouche] Edamame Espuma [Entree.1] Fruit Tomato Pie with Freshly Shaved Jamón Serrano and Parmesan [Entree.2] Abalone and Seaweed Risotto [Fish] Lobster and Red Snapper Pan-fried with Bouillabaisse Foam Sauce [Meat] Ibaraki Prefecture Hitachi Beef Pan-fried with Foie Gras and Summer Truffle [Dessert.1] Chocolate Ganache and Cassis Sorbet [Dessert.2] ▼Choose one from the following: - Wakayama Prefecture Arakawa Peach Peach Melba - Mango Mille-feuille with Yogurt Sorbet - Baba Au Rhum with Honey-flavored Cream [Mignardises and Coffee or Tea] Petit Fours Coffee or Tea [Bread] Bread *Menu items may vary depending on ingredient availability. *Photos are for illustration purposes.

We will suggest options that pair well with your meal. You can also choose your favorites from the menu below at your preferred timing.---------------------------------■Wine Sparkling Wine/Wine (Red/White) ■Beer & Whiskey Sapporo Black Label/Dewar's Highball ■Sour & Cocktail Wakayama Prefecture Lemon Sour Seasonal Fruit Sour Gin and Tonic/Cassis Soda ■Non-Alcoholic Non-Alcoholic Sparkling/Non-Alcoholic Wine Seasonal Fruit Squash/Soda Homemade Lemonade/Saratoga Cooler Specialty Grape Juice/Iced Tea---------------------------------

<Menu example from 7/9 to 8/5> (Total 7 dishes) [Amuse-bouche] Red Pepper Espuma [Entree.1] Octopus and Chickpea Hummus with Artichoke [Entree.2] Abalone and Seaweed Risotto [Fish] Lobster and Japanese Sea Bream with Refreshing White Wine Sauce [Meat] Hitachi Beef from Ibaraki Prefecture, Pan-seared with Foie Gras and Summer Truffle [Dessert.1] Exotic Fruits and Hyuganatsu Sorbet [Dessert.2] ▼ Choose one from the following: - Berry and Almond Blancmange with Salted Milk Ice - Arakawa Peach Mille-feuille from Wakayama Prefecture with Yogurt Ice - Baba Au Rhum with Honey-flavored Cream [Mignardises and Coffee or Tea] Petit Fours Coffee or Tea [Bread] Bread---------------------------<Menu example from 8/6 to 9/7> (Total 7 dishes) [Amuse-bouche] Edamame Espuma [Entree.1] Fruit Tomato Pie with Freshly Shaved Jamón Serrano and Parmesan [Entree.2] Abalone and Seaweed Risotto [Fish] Lobster and Red Snapper Pan-seared with Bouillabaisse Foam Sauce [Meat] Hitachi Beef from Ibaraki Prefecture, Pan-seared with Foie Gras and Summer Truffle [Dessert.1] Chocolate Ganache and Cassis Sorbet [Dessert.2] ▼ Choose one from the following: - Peach Melba with Arakawa Peach from Wakayama Prefecture - Mango Mille-feuille with Yogurt Sorbet - Baba Au Rhum with Honey-flavored Cream [Mignardises and Coffee or Tea] Petit Fours Coffee or Tea [Bread] Bread *Menu items may vary depending on ingredient availability. *Photos are for illustration purposes.

<Menu example from 7/9 to 8/5> (Total 6 dishes) [Amuse-bouche] Corn Gougère [Entrée 1] Marinated Salmon and Beet Remoulade [Entrée 2] Fried Pike Eel and Seaweed Risotto [Fish] Pan-Seared Sea Bream with Zucchini and Refreshing Lime Beurre Blanc Sauce [Meat] Saroma Black Beef from Hokkaido Grilled with Sherry Vinegar Sauce and Summer Truffle [Dessert] Millefeuille of Arakawa Peach from Wakayama with Yogurt Ice Cream [Mignardises and Coffee or Tea] Small Sweets Coffee or Tea [Bread] Bread---------------------------<Menu example from 8/6 to 9/7> (Total 6 dishes) [Amuse-bouche] Corn Gougère [Entrée 1] Marinated Salmon and Beet Remoulade [Entrée 2] Fried Pike Eel and Seaweed Risotto [Fish] Pan-Seared Red Sea Bream with Clams and Squid Fregola [Meat] Saroma Black Beef from Hokkaido Grilled with Sherry Vinegar Sauce and Summer Truffle [Dessert] Mango Millefeuille with Yogurt Sorbet [Mignardises and Coffee or Tea] Small Sweets Coffee or Tea [Bread] Bread *Menu items may vary depending on ingredient availability. *Photos are for illustration purposes.

<Menu example from 7/9 to 8/5> (Total 5 dishes) [Amuse-bouche] Red bell pepper espuma [Entree] Octopus and chickpea hummus with artichoke [Entree.2] Fried conger eel and seaweed risotto [Main] ▼ Choose one from the following: ・Pan-fried sea bass with refreshing zucchini and lime white wine sauce ・Roasted duck breast with summer vegetable salad ・Grilled Saroma black beef from Hokkaido with red wine sauce and seasonal vegetables (+550 yen) [Dessert] ▼ Choose one from the following: ・Berry and almond blancmange with salted milk ice cream ・Or mille-feuille of Arakawa peach from Wakayama with yogurt ice cream ・Baba au rhum with honey-flavored cream [Mignardises and coffee or tea] Petit fours with coffee or tea [Bread] Bread --------------------------- <Menu example from 8/6 to 9/7> (Total 5 dishes) [Amuse-bouche] Edamame espuma [Entree] Fruit tomato pie with freshly shaved Jamón Serrano and Parmesan [Entree.2] Chilled zucchini soup with basil flavor [Main] ▼ Choose one from the following: ・Pan-fried sea bass with mussels and squid fregola ・Roasted lamb loin with Niçoise-style vegetable stew and jus ・Grilled Saroma black beef from Hokkaido with red wine sauce and seasonal vegetables (+550 yen) [Dessert] ▼ Choose one from the following: ・Peach Melba with Arakawa peach from Wakayama ・Mango mille-feuille with yogurt sorbet ・Baba au rhum with honey-flavored cream [Mignardises and coffee or tea] Petit fours with coffee or tea [Bread] Bread *Menu items may vary depending on ingredient availability. *Photos are for illustration purposes.

<Menu Example from 7/9 to 8/5> (Total 6 Dishes) [Amuse-bouche] Seasonal Espuma [Entree.1] Thierry's Specialty Beef Tongue Carpaccio with Composed Bell Pepper [Entree.2] Fried Conger Eel and Seaweed Risotto [Fish] Pan-Seared Cod with Refreshing Lime Beurre Blanc Sauce [Meat] Beef Tenderloin and Pan-Seared Foie Gras with Bordeaux Sauce [Dessert] Seasonal Mille-Feuille (Dessert plate can be ordered for an additional 1,500 Yen) [Bread] Bread + 2 Hours All-You-Can-Drink <Last Order 90 Minutes> {Free Drink} --------------------------- ・Sparkling Wine ・House Wine (Red/White) ・Draft Beer/Shandy Gaff ・Sangria (Red/White) ・Highball/Lemon Sour ・Liqueur Cocktails (Cassis/Campari/Peach, etc.) ・Various Soft Drinks ------------------------------------------------------ <Menu Example from 8/6 to 9/7> (Total 6 Dishes) [Amuse-bouche] Seasonal Espuma [Entree.1] Thierry's Specialty Beef Tongue Carpaccio with Composed Bell Pepper [Entree.2] Fried Conger Eel and Seaweed Risotto [Fish] Pan-Seared Cod with Mussels and Freekeh [Meat] Beef Tenderloin and Pan-Seared Foie Gras with Bordeaux Sauce [Dessert] Seasonal Mille-Feuille (Dessert plate can be ordered for an additional 1,500 Yen) [Bread] Bread + 2 Hours All-You-Can-Drink <Last Order 90 Minutes> {Free Drink} --------------------------- ・Sparkling Wine ・House Wine (Red/White) ・Draft Beer/Shandy Gaff ・Sangria (Red/White) ・Highball/Lemon Sour ・Liqueur Cocktails (Cassis/Campari/Peach, etc.) ・Various Soft Drinks --------------------------- *Menu items may vary depending on ingredient availability. *Photos are for illustration purposes only.

<Menu example from 7/9 to 8/5> (Total 6 dishes) 【Amuse-bouche】 Seasonal Espuma 【Entree.1】 Thierry's Specialty Appetizer Platter with 3 items: Bonito Carpaccio, Beef Tongue Carpaccio, and Whelk with Horseradish Mayonnaise 【Entree.2】 Fried Pike Eel and Seaweed Risotto 【Poisson】 Pan-Seared Cod with Refreshing Lime White Wine Sauce 【Viande】 Grilled Saroma Black Beef from Hokkaido with Sherry Vinegar Sauce served with Seasonal Vegetables 【Dessert】 Seasonal Mille-Feuille (Dessert plate can be ordered for an additional 1,500 yen) 【Pain】 Bread + 2-Hour All-You-Can-Drink <Last Order 90 minutes> 《Free Drink》----------------- ・Sparkling Wine ・House Wine (Red/White) ・Draft Beer/Shandy Gaff ・Sangria (Red/White) ・Highball/Lemon Sour ・Liqueur Cocktails (Cassis/Campari/Peach, etc.) ・Various Soft Drinks-------------------------------------------<Menu example from 8/6 to 9/7> (Total 6 dishes) 【Amuse-bouche】 Seasonal Espuma 【Entree.1】 Thierry's Specialty Appetizer Platter with 3 items: Bonito Carpaccio, Beef Tongue Carpaccio, and Whelk with Horseradish Mayonnaise 【Entree.2】 Fried Pike Eel and Seaweed Risotto 【Poisson】 Pan-Seared Cod with Mussels and Freekeh 【Viande】 Grilled Saroma Black Beef from Hokkaido with Sherry Vinegar Sauce served with Seasonal Vegetables 【Dessert】 Seasonal Mille-Feuille (Dessert plate can be ordered for an additional 1,500 yen) 【Pain】 Bread + 2-Hour All-You-Can-Drink <Last Order 90 minutes> 《Free Drink》--------------------------- ・Sparkling Wine ・House Wine (Red/White) ・Draft Beer/Shandy Gaff ・Sangria (Red/White) ・Highball/Lemon Sour ・Liqueur Cocktails (Cassis/Campari/Peach, etc.) ・Various Soft Drinks--------------------------- *Menu content may vary depending on ingredient availability. *Photos are for illustration purposes.

<Menu Example from 7/9 to 8/5> (Total 5 Dishes) 【Amuse-bouche】 Seasonal Espuma 【Entree】 Gourmet Salad - Salad for Foodies with Roast Beef, Chicken Ham, Country-style Pâté 【Poisson】 Pan-fried Cod with Refreshing Lime White Wine Sauce 【Viande】 Braised Beef Cheek in Red Wine with Mashed Potatoes 【Dessert】 Assorted Ice Cream (Dessert plate can be ordered for an additional 1,500 Yen) 【Pain】 Bread + 2 Hours All-You-Can-Drink <Last Order 90 Minutes> 《Free Drink》--------------------------- ・Sparkling Wine ・House Wine (Red/White) ・Draft Beer/Shandy Gaff ・Sangria (Red/White) ・Highball/Lemon Sour ・Liqueur Cocktails (Cassis/Campari/Peach, etc.) ・Various Soft Drinks ------------------------------------------------------ <Menu Example from 8/6 to 9/7> (Total 5 Dishes) 【Amuse-bouche】 Seasonal Espuma 【Entree】 Gourmet Salad - Salad for Foodies with Roast Beef, Chicken Ham, Country-style Pâté 【Poisson】 Pan-fried Cod with Mussels and Freekeh 【Viande】 Braised Beef Cheek in Red Wine with Mashed Potatoes 【Dessert】 Assorted Ice Cream (Dessert plate can be ordered for an additional 1,500 Yen) 【Pain】 Bread + 2 Hours All-You-Can-Drink <Last Order 90 Minutes> 《Free Drink》--------------------------- ・Sparkling Wine ・House Wine (Red/White) ・Draft Beer/Shandy Gaff ・Sangria (Red/White) ・Highball/Lemon Sour ・Liqueur Cocktails (Cassis/Campari/Peach, etc.) ・Various Soft Drinks --------------------------- *Menu content may vary depending on ingredient availability. *Photos are for illustration purposes only.

<Menu Example> (Total 4 Dishes) [Amuse-bouche] Seasonal Espuma [Entree] Assorted Deli (3 types) [Fish] Today's Fresh Fish Poêlé [Meat] Terrace Exclusive Meat Platter - Grilled Pork Shoulder - Spicy Chicken with French Fries [Bread] Bread + 2-Hour All-You-Can-Drink (Last Order 90 minutes) {Free Drink} --------------------------- - Sparkling Wine - House Wine (Red/White) - Draft Beer/Shandy Gaff - Sangria (Red/White) - Highball/Lemon Sour - Liqueur Cocktails (Cassis/Campari/Peach, etc.) - Various Soft Drinks --------------------------- *Menu items may vary depending on ingredient availability. *Photos are for illustration purposes.

Please enjoy the various signature dishes of Chef Thierry's Le Beurre Noisette.

A combination of salted salmon, potatoes, and beets. Served with beet espuma.

This tartare features the richness of smoked tuna and avocado, complemented by the refreshing acidity of green apple.

This is meat carpaccio served with spicy paprika compote and balsamic dressing.

Angel shrimp wrapped in kadaif and deep-fried to a crispy perfection. This dish is enhanced by a rich Américane sauce that adds depth of flavor.

A hot potato gratin made luxuriously with Saroama black beef.

Tartare made from exceptionally fresh meat, accompanied by oriental spices.

Chef Thierry's style of Western onion wrapped in seaweed. Enjoy with tuna mayo sauce.

Whelk mixed with homemade spicy Thai sauce pairs well with tangy marinated vegetables.

Deep-fried shrimp and basil wrapped in a crispy coating.

Homemade sausage with the aroma of oregano. Served in the frying pan it was baked in.

Oil sardines baked in the oven on a plate. The breadcrumbs with herbs from southern France are fragrant.

Freshly fried potatoes with the aroma of truffle oil, a bistro classic.

Cheese to accompany your wine. Enjoy a variety of soft-ripened, hard, and blue cheeses.

Served with potato puree and various grilled vegetables. It pairs perfectly with the tangy sauce.

Enjoy the balance of sweetness, acidity, and umami in the sauce, paired with the powerful flavor of the duck.

We made confit from the renowned brand pork 'Rose Pork' from Ibaraki Prefecture and finished it with a caramelized exterior for a fragrant finish.

Please refer to the recommended menu for details.

Please see the recommended menu for details.

A finishing rice dish. This is a flavorful risotto made with plenty of shrimp soup.

Classic meat sauce pasta. We will grate plenty of Parmesan at your table!

A luxurious parfait featuring a combination of three types of chocolate desserts.

Please see the recommended menu for details.

Please refer to the recommended menu for details.