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 dishes served. You can focus on conversations and dining time with your guests without being distracted by choosing dishes or wines. Since this plan includes the cost of drinks, 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 5/8 to 6/3> (6 Dishes) [Amuse-bouche] Mint-flavored Green Pea Espuma [Entree.1] Burrata Cheese and Beet Remoulade with Marinated Horse Mackerel [Entree.2] Poached White Asparagus with Hollandaise Sauce [Poisson] Pan-fried Sea Bream with Fennel and Saffron Bouillon [Viande] Grilled Saroma Black Beef from Hokkaido with Red Wine Sauce and Seasonal Vegetables [Dessert] Mille-feuille of Citrus from Wakayama Prefecture with Pistachio Ice Cream [Mignardises and Coffee or Tea] Petit Fours Coffee or Tea [Bread] Bread --------------------------- <Menu Example from 6/4 to 7/8> (6 Dishes) [Amuse-bouche] Corn Espuma [Entree.1] Homemade Salmon Marinade and Camembert Cheese Panna Cotta [Entree.2] Grilled White Asparagus with Freshly Shaved Parmesan Cheese [Poisson] Pan-fried Sea Bass with Fennel Salad and Mussel Foam [Viande] Grilled Saroma Black Beef from Hokkaido with Red Wine Sauce and Seasonal Vegetables [Dessert] Melon Mille-feuille with Vanilla Ice Cream [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 meal, allowing you to enjoy your dining experience 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 5/8 to 6/3> (Total of 8 dishes) [Amuse-bouche] Mint-flavored green pea espuma [Entree.1] Beef tongue carpaccio with red pepper piperade [Entree.2] Poached white asparagus with hollandaise sauce [Poisson] Roasted lobster with sea bream bouillabaisse foam sauce [Viande.1] Roasted duck breast with bigarade sauce and corn puree [Viande.2] Grilled Hitachi beef from Ibaraki Prefecture with red wine sauce [Dessert.1] Mango and vanilla panna cotta [Dessert.2] Mille-feuille of citrus from Wakayama Prefecture with pistachio ice cream [Mignardises and coffee or tea] Petit fours with coffee or tea [Pain] Bread---------------------------<Menu Example from 6/4 to 7/8> (Total of 7 dishes) [Amuse-bouche] Corn espuma [Entree.1] Homemade salmon marinated with camembert panna cotta [Entree.2] Grilled white asparagus with freshly shaved parmesan cheese [Poisson] Poached lobster and sea bass with fennel salad and mussel foam [Viande] Poached Hitachi beef from Ibaraki Prefecture with foie gras and red wine sauce [Dessert.1] Mango and vanilla panna cotta [Dessert.2] Melon mille-feuille served with vanilla ice cream [Mignardises and coffee or tea] Petit fours with coffee or tea [Pain] 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 Limited Fruit Sour Gin and Tonic/Cassis Soda ■Non-Alcoholic Non-Alcoholic Sparkling/Non-Alcoholic Wine Seasonal Limited Fruit Squash/Soda Homemade Lemonade/Saratoga Cooler Specialty Grape Juice/Iced Tea---------------------------------

<Menu example from 5/8 to 6/3> (Total 8 dishes) 【Amuse-bouche】 Mint-flavored green pea espuma 【Entree.1】 Beef tongue carpaccio with red bell pepper piperade 【Entree.2】 Poached white asparagus with hollandaise sauce 【Poisson】 Roasted lobster with sea bream bouillabaisse foam sauce 【Viande.1】 Roasted duck magret with bigarade sauce and corn puree 【Viande.2】 Grilled Hitachi beef from Ibaraki with red wine sauce 【Dessert.1】 Mango and vanilla panna cotta 【Dessert.2】 ▼ Choose one from the following: - Lime meringue roll with Hyuganatsu sorbet - Citrus mille-feuille from Wakayama with pistachio ice cream - Baba au rhum with honey-flavored cream 【Mignardises and coffee or tea】 Petit fours with coffee or tea 【Pain】 Bread --------------------------- <Menu example from 6/4 to 7/8> (Total 7 dishes) 【Amuse-bouche】 Corn espuma 【Entree.1】 Homemade salmon marinated with camembert panna cotta 【Entree.2】 Grilled white asparagus with freshly shaved parmesan cheese 【Poisson】 Poached lobster and sea bass with fennel salad and mussel foam 【Viande】 Poached Hitachi beef from Ibaraki with foie gras and red wine sauce 【Dessert.1】 Mango and vanilla panna cotta 【Dessert.2】 ▼ Choose one from the following: - Caramelized pineapple with speculoos and yogurt ice cream - Melon mille-feuille with vanilla ice cream - Baba au rhum with honey-flavored cream 【Mignardises and coffee or tea】 Petit fours with coffee or tea 【Pain】 Bread *Menu contents may vary depending on ingredient availability. *Photos are for illustration purposes.

<Menu example from 5/8 to 6/3> (Total 6 dishes) 【Amuse-bouche】 Mint-flavored green pea espuma 【Entree.1】 Burrata cheese and beet remoulade, with marinated horse mackerel 【Entree.2】 Poached white asparagus with hollandaise sauce 【Fish】 Pan-seared sea bream with fennel and saffron broth 【Meat】 ▼ Choose one from the following: Roasted duck breast with bigarade sauce and corn puree; Grilled Saroma black beef from Hokkaido with red wine sauce and seasonal vegetables 【Dessert】 ▼ Choose one from the following: Lime meringue roll with Hyuga summer citrus sorbet; Citrus mille-feuille from Wakayama Prefecture with pistachio 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 6/4 to 7/8> (Total 6 dishes) 【Amuse-bouche】 Corn espuma 【Entree.1】 Homemade marinated salmon and camembert panna cotta 【Entree.2】 Grilled white asparagus with freshly shaved parmesan cheese 【Fish】 Pan-seared sea bass with fennel salad and mussel foam 【Meat】 ▼ Choose one from the following: Roasted lamb with coconut and cumin aroma; Grilled Saroma black beef from Hokkaido with red wine sauce and seasonal vegetables 【Dessert】 ▼ Choose one from the following: Caramelized pineapple with speculoos and yogurt ice cream; Melon mille-feuille with vanilla ice cream; Baba au rhum with honey-flavored cream 【Mignardises and coffee or tea】 Petit fours with coffee or tea 【Bread】 Bread *Menu content may vary depending on ingredient availability. *Photos are for illustration purposes.

<Menu example from 5/8 to 6/3> (Total 5 dishes) [Amuse-bouche] Mint-flavored green pea espuma [Entree] Burrata cheese and beet remoulade, with marinated horse mackerel [Entree.2] Green asparagus risotto with smoked flavor sauce [Main] ▼ Choose one from the following: - Pan-seared sea bream with fennel and saffron bouillon - Roasted duck breast with bigarade sauce and corn puree - Grilled Saroma black beef from Hokkaido with red wine sauce and seasonal vegetables (+550 yen) [Dessert] ▼ Choose one from the following: - Lime meringue roll with Hyuga summer citrus sorbet - Mille-feuille of citrus from Wakayama with pistachio ice cream - Baba au rhum with honey-flavored cream [Mignardises and coffee or tea] Petit fours, coffee or tea [Bread] Bread --------------------------- <Menu example from 6/4 to 7/8> (Total 5 dishes) [Amuse-bouche] Corn espuma [Entree] Homemade salmon marinated with camembert panna cotta [Entree.2] Fried eel with paprika and tomato compote [Main] ▼ Choose one from the following: - Pan-seared sea bass with fennel salad and mussel foam - Roasted lamb with coconut and cumin aroma - Grilled Saroma black beef from Hokkaido with red wine sauce and seasonal vegetables (+550 yen) [Dessert] ▼ Choose one from the following: - Caramelized pineapple with speculoos and yogurt ice cream - Melon mille-feuille with vanilla ice cream - Baba au rhum with honey-flavored cream [Mignardises and coffee or tea] Petit fours, coffee or tea [Bread] Bread *Menu content may vary depending on ingredient availability. *Photos are for illustration purposes.

<Menu Example from 5/8 to 6/3> (Total of 6 Dishes) [Amuse-bouche] Seasonal Espuma [Entree.1] Thierry's Specialty Beef Tongue Carpaccio with Paprika Compote [Entree.2] Green Asparagus Risotto with Smoked Foam Sauce [Fish] Seabream Poêlé with Spring Vegetables and Saffron Bouillon [Meat] Beef Tenderloin and Foie Gras Poêlé with Bordelaise Sauce [Dessert] Seasonal Mille-Feuille (Dessert plate can be ordered for an additional 1,500 Yen) [Bread] Bread + 2-Hour All-You-Can-Drink <Last Order 90 minutes> --------------------------- <Menu Example from 6/4 to 7/8> (Total of 6 Dishes) [Amuse-bouche] Seasonal Espuma [Entree.1] Thierry's Specialty Beef Tongue Carpaccio with Paprika Compote [Entree.2] Red Shrimp Bisque Risotto [Fish] Sea Bass Poêlé with Mussel Foam [Meat] Beef Tenderloin and Foie Gras Poêlé with Bordelaise Sauce [Dessert] Seasonal Mille-Feuille (Dessert plate can be ordered for an additional 1,500 Yen) [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.

<Menu Example from 5/8 to 6/3> (Total of 6 dishes) [Amuse-bouche] Seasonal Espuma [Entree.1] Thierry's Specialty Appetizer Platter with 3 items: Bonito Carpaccio, Beef Tongue Carpaccio, and Whelk with Refor mayonnaise [Entree.2] Green Asparagus Risotto with Smoked Flavor Sauce [Fish] Pan-Seared Cod with Spring Vegetables and Saffron Bouillon [Meat] Grilled Saroma Black Beef from Hokkaido with Red Wine Sauce served with Seasonal Vegetables [Dessert] Seasonal Mille-Feuille (Dessert plate can be ordered for an additional 1,500 yen) [Bread] Bread + 2-Hour All-You-Can-Drink <Last Order 90 minutes>---------------------------<Menu Example from 6/4 to 7/8> (Total of 6 dishes) [Amuse-bouche] Seasonal Espuma [Entree.1] Thierry's Specialty Appetizer Platter with 3 items: Bonito Carpaccio, Beef Tongue Carpaccio, and Whelk with Refor mayonnaise [Entree.2] Red Shrimp Bisque Risotto [Fish] Pan-Seared Cod with Mussel Foam [Meat] Grilled Saroma Black Beef from Hokkaido with Red Wine Sauce served with Seasonal Vegetables [Dessert] Seasonal Mille-Feuille (Dessert plate can be ordered for an additional 1,500 yen) [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.

<Menu Example from 5/8 to 6/3> (Total of 5 dishes) 【Amuse-bouche】Seasonal Espuma 【Entree】Gourmand Salad - Gourmet Salad with Roast Beef, Chicken Ham, and Country-style Pâté 【Poisson】Pan-fried Cod with Spring Vegetables and Saffron Bouillon 【Viande】Beef Cheek Braised in Red Wine with Mashed Potatoes 【Dessert】Assorted Ice Cream (Dessert plate can be ordered for an additional 1500 Yen) 【Pain】Bread + All-You-Can-Drink for 2 Hours <Last Order 90 minutes>---------------------------<Menu Example from 6/4 to 7/8> (Total of 5 dishes) 【Amuse-bouche】Seasonal Espuma 【Entree】Gourmand Salad - Gourmet Salad with Roast Beef, Chicken Ham, and Country-style Pâté 【Poisson】Pan-fried Cod with Mussel Foam 【Viande】Beef Cheek Braised in Red Wine with Mashed Potatoes 【Dessert】Assorted Ice Cream (Dessert plate can be ordered for an additional 1500 Yen) 【Pain】Bread + All-You-Can-Drink for 2 Hours <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.

<Menu Example> (Total of 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.

Reservations are not accepted from March 5 to July 8. The menu after July 9 will be posted sequentially.

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 a 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 complemented 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 cooked in.

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

Freshly fried bistro classic fries with the aroma of truffle oil.

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.

For details, please see the recommended menu.

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!

This is 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.