California Lunch Course (12/1-5/31)

Menu G ourmandise
Menu Gourmandise

Lunchtime-only French course.
For the main dish, choose from three different gastronomic menus.

Introduction of Executive Chef Ichiro Inaba

Winter Menu (12/1-2/28)

Three main dishes

Roasted Ezo Abalone
The meat is carefully roasted over an exquisite heat so that it does not become tough, bringing out its flavor and soft but moderate chewiness.

Bouillabaisse with Seafood, Nice Style, Saffron Flavor
Seafood and aromatic vegetables are simmered to make a rich broth, to which sea bream, scallops, mussels, and prawns are added. The concentrated flavor of the seafood and the warm color of saffron, reminiscent of the sun shining on the Mediterranean Sea, give this dish an elegant taste.

Matsusaka Beef Thigh Steak
Matsusaka beef, also known as “a work of art of meat,” is soft and elegant. The surface of the meat is browned and hardened to lock in the juices, while the inside is moist and juicy.

＜メニュー＞

Quiche de Chou-Fleur au Lardon Fumé et Petite Salade
Cauliflower and bacon quiche with small salad

Velouté de Patate Rouge à la Cappuccino
Purple Sweet Potato Veloute with Cappuccino

*Please choose your main dish

Oreille de Mer Rôti Beurre Noisette aux Racines Potagères
Roasted Yezo Abalone with Browned Butter and Root Vegetables

Fruits de Mer à la Bouillabasse Niçoise au Safran
Bouillabaisse Niçoise style with saffron

Cuisse de Bœuf ‘MATSUSAKA’ Poêlé , Jus au Raifort aux Racines Potagères
Matsusaka beef thigh steak with jus au refort and root vegetables

Gâteau de Frais au Crème de Glace
Strawberry cake with ice cream

・Pain et Beurre
bread and butter

Café ou Thé
Coffee or Tea

Spring Menu (3/1-5/31)

Three main dishes

Poached Ezo Abalone and Scallops
Ezo abalones are carefully poached with just the right amount of heat to prevent the meat from becoming tough, while the scallops are soft and moderately chewy with a hint of the sea, bringing out their savory and gently sweet flavor.

Shiawase Kizuna Beef from Chiba Prefecture Braised in Red Wine
Shiawase Kizuna Beef, which has a good balance of lean and fatty meat, is marinated in Bordeaux red wine and aromatic vegetables for 12 hours, then stewed over low heat for 6 hours until the meat is tender.

＜メニュー＞

Mille-Crêpe de Mousse de Saumon Fumé au Caviar et Petits Salades
Mille-Crêpe of smoked salmon mousse with caviar and small salad

Soupe à l’Oignon Nouveau au Gratinée
Onion Gratin Soup with Fresh Onions

*Please choose your main dish

Oreille de Mer et Saint-Jacques Poêlé à la Salades de Printemps
Poiret of Yezo Abalone and Scallops with Spring Vegetable Salad

Bœuf ‘SHIAWASE-KIZUNA’ Braisé au Vin Rouge et Légumes Printemps
Chiba Prefecture SHIAWASE-KIZUNA beef braised in red wine with spring vegetables

Cuisse de Bœuf ‘MATSUSAKA’ Poêlé , Jus au Raifort aux Légumes Printemps
Matsusaka beef thigh steak with lefort jus and spring vegetables

Tarte de Fruits Saisons et Crème de Glace
Seasonal Fruit Tart with Vanilla Ice Cream

・Pain et Beurre
bread and butter

Café ou Thé
Coffee or Tea

Reservations and Inquiries

Period	-Winter Menu December 1, 2025 – February 28, 2026 (except January 1-3, January 24 & 25, and February 21-23) -Spring Menu March 1 – May 31, 2026 (except March 14 & 15, Saturdays, Sundays and holidays in April and May)
Place	All Day Dining California
Time	11:30-14:30 (L.O. 14:00)
Fee	5,000 yen *”Urayasu City Respect-for-Senior-Citizens Gift Certificate” can be used (valid from September 13, 2025 to February 28, 2026)
How to make a reservation	Reservations must be made by 9:00 p.m. the day before. You can choose your main dish after entering the restaurant.
Drinks	Soft drink bar: 900 yen, etc.
Cancellation Fee	The charges are as follows. The percentages are based on the price of the reserved item. If there are specific cancellation regulations, those will take precedence. When canceling or changing a reservation – 100% on the day (regardless of whether you contact us or not) – 0% the day before