We have prepared a lunch menu featuring the chef's recommended fish and meat dishes.
Operating hours
Weekdays 11:00-15:00 (LO 14:30)
Saturdays, Sundays, and public holidays: 11:30 AM - 3:00 PM (Last order 2:30 PM)
Today's Chef's Recommended Fish Dish [Daily Special] [Weekdays Only]
Includes salad bar (with soup and dessert), bread or rice, and coffee.
- Fee
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1,546円(1,700円)
◆April Menu◆
Wednesday, the 1st: Sole farce with Maltaise sauce
Thursday, the 2nd: Salmon en croûte with red wine sauce
Friday, the 3rd: Pan-seared snapper with ravigote sauce
Monday, the 6th: Steamed red snapper with Dugléré sauce
Tuesday, the 7th: Pan-fried salmon with balsamic sauce
Wednesday, the 8th: Pan-seared rockfish with herb butter and beurre blanc sauce.
Thursday, the 9th: Sautéed swordfish with almond butter and red wine sauce.
Friday, the 10th: Pan-seared grunt with saffron cream sauce
Monday, the 13th: Sardine cutlet with curry flavor and tomato dressing.
Tuesday, the 14th: Herb-crusted baked Spanish mackerel with tomato sauce
Wednesday, the 15th: Sole farce with Beim Blanc sauce
Thursday, the 16th: Pan-fried salmon with yuzu miso sauce
Friday, the 17th: Seafood fry with tartar sauce
Monday, the 20th: Pan-seared rockfish with mustard-flavored herb breadcrumbs.
Tuesday, the 21st: Pan-seared sea bream with gribiche sauce
Wednesday, the 22nd: Pan-seared greenling with orange-flavored beurre blanc sauce
Thursday, the 23rd: Pan-fried salmon with black sesame and red wine sauce
Friday, the 24th: Pan-fried sea bass with herb butter sauce
Monday, the 27th: Cod in saffron soup
Tuesday, the 28th: Sole Meunière with browned butter sauce of lemon and capers
Thursday, the 30th: Pan-seared sea bass and shrimp with spiced beurre blanc sauce
This week's chef's recommended meat dish [Weekly special] [Weekdays only]
Includes salad bar (with soup and dessert), bread or rice, and coffee.
- Fee
-
1,546円(1,700円)
◆April Menu◆
Week 1 (3/30-4/3): Roasted duck breast with wasabi sauce
Week 2 (April 6-10): Sautéed pork tenderloin with mushrooms and gravy.
Week 3, April 13-17: Chicken thigh wrapped in crepes with red wine sauce.
Week 4, April 20-24: Hanging Tender Confit with Port Wine Sauce
Week 5 (April 27th - May 1st): Beer-braised pork spare ribs
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The prices shown in parentheses include 10% consumption tax.
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The menu may change depending on the availability of ingredients.
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If you have any food allergies, please inform staff in advance.
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By law, we will not serve alcohol to anyone, including drivers and minors.
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Photos are for references only.
- seat
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54 席
- Private room
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not available
- Floor
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1F
- Business hours
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06:30～10:00
11:00～15:00 （L.O.14:30）
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Saturdays, Sundays, and holidays 11:30~
17:30～22:00 （L.O.21:30）
- Fee
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Breakfast: Japanese and Western buffet - 1,700 yen (1,870 yen) / Elementary school students: 850 yen (935 yen) / Children under elementary school age: Free
- telephone number
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