The Restaurant Zone offers Prix Fixe Lunch and Dinner Courses, which offer you a choice of selected appetizers, main dishes and desserts. Special moments are created for our guests through the careful and deliberate selection of the finest seasonal ingredients to bring out the essence of our French themed Japanese and Western dishes in a very friendly and attentive environment.
Composition JPY3,500
Enjoy an appetizer, a main dish, and a dessert with the Standard Course.
Française JPY4,400
The Francaise course is served with a choice of an appetizer, a seafood dish, a meat dish, and a dessert.
Menu de Chef JPY6,200
The Menu de Chef course is served with our chef’s recommended of an appetizer, a seafood dish, a meat dish, and a dessert. This is our most luxurious lunch course.
Composition JPY7,500
Enjoy the pasta of the day, a choice of an appetizer, a main dish, and a dessert with the Standard Course.
Française JPY9,000
The Francaise course is served the soup of the day, with a choice of an appetizer, a seafood dish, a meat dish and a dessert.
Menu de Chef JPY12,000
The Menu de Chef course is served with an appetizer, a seafood dish, a meat dish and a dessert. This is our Chef’s most highly recommended and our most luxurious course.
JPY4,000
Available from 11:30am to 3:00pm, 5:30pm to 9:00pm
Chef Pâtissier, Ms. Yukiko Kamauchi, has Meticulously Crafted a four-course dessert delicately combining select autumnal ingredients.
You will surely enjoy the harmony of each. The course features classical favorites to playful novel main desserts.
Amuse: Chestnut and Chocolate Soup
Avant Dessert: Yogurt Mousse with Grape Sauce
Grande Dessert: Sweet Potato Profit Roll, reminiscent of harvesting potatoes
Petit Four: Rich Tasting “Fuku-Fuku” Egg Madeleine, Bonbon Chocolate, Florentine
Available from 11:30am to 3:00pm, 5:30pm to 9:00pm
Enjoy our Dessert Course paired with Original Cocktails. Alcohol-free cocktails can be made upon request.
Amuse: Chestnut and Chocolate Soup
Cocktail: Kir Imperial（Champagne, Framboise Liqueur）
Avant Dessert: Yogurt Mousse with Grape Sauce
Cocktail: Cointreau Sour（Cointreau, Lemon Juice, Soda）
Grande Dessert: Sweet Potato Profit Roll, reminiscent of harvesting potatoes
Rosa Rossa（Red Wine, Amaretto, Ginger Ale）
Petit Four: Rich Tasting “Fuku-Fuku” Egg Madeleine, Bonbon Chocolate, Florentine
Coffee or Tea
