Tortue
トルテュ
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
31 | 6/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
สัมผัสความอร่อยจากจังหวัดอิบารากิในบรรยากาศที่เป็นกันเอง
คะแนน
รีวิว
เมนู
The photo is an example of an appetizer, 'Chilled seasonal vegetable etuve, coriander flavor.' It is a traditional dish inherited from Coq d'Or. The vegetables vary depending on the season.
This is a full-course meal format. You can choose from options for appetizers, mains, and desserts.
This is a chef's choice full course meal made with premium ingredients from Ibaraki such as Oku-Kuji shamo chicken, Hitachi beef, nodoguro (blackthroat seaperch), and abalone. There is also a 19,800 yen course available upon request.
A dish that resembles chestnuts using chestnut paste and pork rillettes. The surface is covered with cassis liqueur and red wine jelly, and the rough texture is expressed with poppy seeds.
The combination of chestnuts and crustaceans is excellent. Half a lobster is topped with a chestnut sauce Savoyard and baked in the oven. The sauce is a rich sauce made by boiling the shells of the lobster.
This is our signature product. As a feature of the chestnut-filled full course, those who wish can squeeze the final chestnut paste themselves. This rare experience will surely be a memorable one.
The photo shows an example of an appetizer: 'Chilled Seasonal Vegetable Étuvée with Coriander Flavor.' This is a traditional dish inherited from Côte d'Or. The vegetables will vary depending on the season.
This will be a full-course meal. You can choose from the options for appetizers, main dishes, and desserts.
This is a chef's choice full course made with exquisite ingredients from Ibaraki, such as Okukuji chicken, Hitachi beef, Nodoguro, and abalone. Upon request, there is also a 19,800 yen course available.
This dish is designed to resemble a chestnut, made with chestnut paste and pork rillettes. The surface is covered with a jelly of cassis liqueur and red wine, and poppy seeds are used to represent the rough texture.
The combination of chestnuts and shellfish is outstanding. A half lobster is topped with a chestnut sauce sabayon and baked under a broiler. The sauce is a rich reduction made from boiling lobster shells.
This is our signature product. As a feature of the full course dedicated to chestnuts, those who wish can squeeze the final chestnut paste themselves. This rare experience will surely become a memorable one.
