California Lunch Course (6/7-11/30)
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
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 just the right amount of chewiness.
Braised Chiba Prefecture Shiawase Kizuna Beef 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 braised over low heat for 6 hours until the meat is tender.
Matsusaka beef thigh steak
Matsusaka beef, also known as “a work of art in meat,” is soft and has a refined flavor. The surface of the meat is grilled to seal in the juices, while the inside is moist and juicy.
Summer Menu (6/7-8/31)
・Miroir de Saumon et Petits Légumes à la Saladière
Marinated Salmon with Miroir and Vegetable Garden Salad
・Velouté de Tomate au Basilic
Tomatoes Velouté au Basilic
*Please choose your main dish
・Oreille de Mer Rôti Beurre Noisette aux Légumes d’Éte
Roasted Yezo Abalone with Charred Butter and Summer Vegetables
or
・Bœuf ‘SHIAWASE-KIZUNA’ Braisé de au Vin Rouge et Légumes d’Éte
Chiba Prefecture SHIAWASE-KIZUNA beef braised in red wine with summer vegetables
or
・Cuisse de Bœuf ‘MATSUSAKA’ Poêlé , Sauce Moutarde Dijon aux Légumes d’Éte
Matsusaka beef thigh steak with Dijon mustard sauce and summer vegetables
・Compote d’Ananas au Crème Glace
Pineapple Compote with Crème Glace
・Pain et Beurre
bread and butter
Fall Menu (9/1-11/30)
Gallantine de Poulet aux Légumes d’Automne et Petits Salades
Chicken thigh and autumn vegetables galantine with small salad
Velouté d’Aubergine Rôtie et Croûton au Olive Noir
Grilled Eggplant Velouté Cream Soup with Black Olive Croutons
*Please choose your main dish
Oreille de Mer Rôti Beurre Noisette aux Légumes d’Automne
Roasted Yezo Abalone with Browned Butter and Autumn Vegetables
or
Bœuf ‘SHIAWASE-KIZUNA’ Braisé de au Vin Rouge et Légumes d’ Automne
Chiba Prefecture SHIAWASE-KIZUNA beef stewed in red wine with autumn vegetables
or
Cuisse de Bœuf ‘MATSUSAKA’ Poêlé , Sauce Moutarde Dijon aux Légumes d’Automne
Matsusaka beef thigh steak with Dijon mustard sauce Autumn vegetables
Tarte de Mont-Blanc au Crème de Glace
Chestnut Mont-Blanc Tart with Ice Cream
・Pain et Beurre
bread and butter
Reservations and Inquiries
| Period | -Summer Menu June 7 – August 31, 2025 (except June 14 and 15, July 5 and 6, and August 9-11) -Fall Menu September 1 – November 30, 2025 (except September 13-15, October 11-13, and November 22-24) |
| Place | All Day Dining California |
| Time | 11:30-14:30 (L.O. 14:00) |
| Fee | 5,000 yen |
| 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 |
*The menu may change without notice depending on the availability of ingredients.
Inquiry
TEL: 047-355-1181
All Day Dining California
[Reception hours] 11:00-22:00
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