RESTAURANT DEUX VISAGES

During dinner time, we offer a chef's omakase course meal.

A platter featuring seasonal delicacies crafted with French techniques, allowing you to savor a variety of flavors in bite-sized portions, including minced cutlets. Each dish is meticulously prepared with care, showcasing the chef's pride in their culinary creations.

A cold appetizer served at the beginning of the course. The photo shows 'Tomato Mousse with Shrimp and Orange Tartare.' This exquisite dish uses seasonal ingredients and creates a delightful dining moment.

A warm appetizer that uses seasonal ingredients to offer a different enjoyment compared to cold appetizers. The photo shows 'Pan-seared Scallops with Pumpkin Sauce and Black Olives'. You can savor the diverse flavors presented by seasonal ingredients throughout the year.

In the course's fish dish, incorporating lobster is a unique style of [Restaurant Du Visage]. The photo shows 'Roasted Lobster with Americain Sauce.' It truly enhances the elegance of the table.

A main meat dish made with carefully selected beef. The photo shows 'Roasted Beef Tenderloin with Red Wine Sauce.' This exquisite dish features tenderly cooked beef tenderloin, served with a special red wine sauce.

A small curry made with paprika, served towards the end of the course. It has almost no spiciness and leaves a refreshing impression on the palate. It provides a pleasant aftertaste after enjoying the course.

For the finale of the course, we serve a dessert made with seasonal fruits. The photo shows 'Blood Orange Parfait with Rosemary Jelly'. This refreshing dish, full of seasonal flavors, delights you until the very last bite.

A cold appetizer served at the beginning of the course. The photo shows 'Tomato Mousse with Shrimp and Orange Tartare.' This exquisite dish uses seasonal ingredients and creates a delightful dining moment.