For special occasions such as anniversaries and business gatherings
Completely private rooms perfect for a variety of occasions
Completely private rooms perfect for a variety of occasions
We have private rooms available for up to 8 people.
You can enjoy the view of Jingu Forest during lunchtime and the night view of Shinjuku Subcenter during dinner time.
Please feel free to use our restaurant for important occasions such as anniversaries and other business occasions.
Lunch
Room Charge
- For 4 to 6 people
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Weekdays 3,637 yen (4,000 yen)
Weekends and holidays: 5,455 yen (6,000 yen)
- Up to 7 to 8 people
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Weekdays 5,455 yen (6,000 yen)
Weekends and holidays: 8,182 yen (9,000 yen)
Dish 4,546 yen (5,500 yen)
5,372 yen (6,500 yen)
March Lunch Menu
- Appetizers
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A bientôt 's special spring-inspired Melimelo (French: Mixed) salad
Jambon Cru
Cacio e pepe chicken breast
Seafood tartare
Marinated Urui
Spring cabbage with anchovy flavour
White bean salad
Various leaves
*You can choose from 3 types of dressing
- soup
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Today's Recommendation
- fish dishes
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Lobster Fricassee
Served with sautéed mushrooms and saffron-flavored baked risotto
- Meat dish
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Roasted duck breast marinated in spices
Port wine and egg sauce
- dessert
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Pastry chef's special dessert
- Drinks
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Coffee, black tea or herbal tea
Dinner
Room Charge
- For 4 to 6 people
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5,455 yen (6,000 yen)
- Up to 7 to 8 people
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8,182 yen (9,000 yen)
Meal 7,852 yen (9,500 yen)
7,852 yen (9,500 yen)
March Dinner Menu
- Appetizers
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A bientôt special winter-inspired Melimelo (French: "mixed") salad
Beef and cornichon terrine with midi tomatoes
Chicken Breast Cacio e Pepe with Cucumber
Tuna tartare with salad leaves
Galician style octopus with sprouts
Red snow crab and bacon tartine with edible flowers
White bean salad
Marinated cauliflower
Sweet potato stewed with lemon
*You can choose from 3 types of dressing
- Hot appetizer
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Pan-fried foie gras with kumquat compote
Cocoa-flavored Banyuls sauce
- fish dishes
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Lobster Fricassee
Served with sautéed mushrooms and saffron-flavored baked risotto
- Meat dish
-
Roasted French duck breast marinated in spices
Port wine and burdock sauce
- dessert
-
Pastry chef's special dessert
- Drinks
-
Coffee, black tea or herbal tea
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To prevent the spread of coronavirus, we will keep the doors to our private rooms open for ventilation.
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All rooms are non smoking.
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Room rates and terms of use are subject to change without notice.