Bistro Plaisir
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俯瞰港口的铁板比斯特罗
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Bistro Plaisir's popular thick-sliced roast beef is finally available for lunch. The beef is made from lean beef and is moist and juicy, making it a superb dish. Enjoy this special lunch, Bistro Plaisir's top recommendation at the moment.
This is a prix fixe lunch course with a choice of three different main courses that change daily. Seafood, meat, and vegetables all incorporate the bounty of the Miura Peninsula.
This is a lunch course featuring carefully selected red beef kainomi grilled on a teppan grill. The amount of meat is a generous 150 grams, but you can add more for an additional charge. Recommended for those who want to eat a lot of meat with a refreshing taste.
A refreshing lean beef steak is served as the main course. Filet of beef, chienomi-style beef, and jarami steak are available, depending on the availability of the beef. Vegetables and seafood from the Miura Peninsula are plentiful.
Lobster and Miura beef teppanyaki steak are the two main dishes in this luxurious course. Please enjoy the delicacies of the Miura Peninsula to the fullest.
Enjoy the chef's signature seafood salad made from the sea and mountains of the Miura Peninsula, which is only available in this course, as well as lobster, and a main course of fillet steak made from Miura beef raised at Koshin Farm on the Miura Peninsula. (If Miura beef is not available, A5-ranked Japanese black beef will be used.)
The main course features carefully selected A5-ranked black Wagyu beef chateaubriand, caviar, live black abalone, and other dishes. The chef's full-course menu features an abundance of seasonal Miura vegetables and fresh fish from the surrounding seas. The number of dishes may vary depending on the ingredients. Please call the restaurant directly at least 3 days in advance to make any adjustments to the quantity of the meal or to make any requests regarding the ingredients. (Please note that we may not be able to meet your request if your request is made after the deadline due to the availability of ingredients.)
Course Contents: ■ Amuse-bouche ■ Today's Cold Appetizer ■ Warm Dish ■ Seasonal Soup (served with today's bread) ■ Selected Lean Beef Teppanyaki Steak (can be changed to A5 Rank Wagyu Steak for an additional 1,500 yen per person, for two or more people) (can be changed to A5 Rank Wagyu Filet Steak for an additional 3,000 yen per person, for two or more people) □ (Additional Foie Gras approximately 30g +3,000 yen) • Option for today's closing dish (+1,000 yen) ■ Dessert Plate □ Coffee
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