California Lunch Course (3/1-6/30, 9/1-11/30)
Menu G ourmandise
Menu Gourmandise
Lunchtime-only French course.
Introduction of Executive Chef Ichiro Inaba
Spring Menu (3/1-6/30)
Three main dishes
For the main dish, choose from three different gastronomic menus.
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.
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＞
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
or
Bœuf ‘SHIAWASE-KIZUNA’ Braisé au Vin Rouge et Légumes Printemps
Chiba Prefecture SHIAWASE-KIZUNA beef braised in red wine with spring vegetables
or
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
Fall Menu (9/1-11/30)
The main dish is Matsusaka beef, also known as “a work of meat art.
Soft and elegant in flavor, the surface of the meat is grilled and hardened to lock in the juices, while the
inside is moist and juicy.
＜メニュー＞
Pressée ďAubergine et Suprême de Poulet Sauce Moutarde Vert
Chicken Meat and Autumn Eggplant Pressée with Green Mustard Sauce
Potage de Crème Potiron au Croûtons Cannelle
Potage de Crème Pumpkin with Cinnamon Croutons
Cuisse de Bœuf “MATSUSAKA” Poêlé , Jus de Simple
Friccassé de Champignon et Gratin Dauphinois á la Potate Douce
Matsusaka Beef Steak Simple Jus Fricassée of Mushrooms and Sweet Potato Dauphinois
Opéra aux Châtaigne
Chestnut Opera
・Pain et Beurre
bread and butter
Café ou Thé
Coffee or Tea
Reservations and Inquiries
| Period | -Spring Menu March 1 – June 30, 2026 (except March 14 and 15, April 11 and 12, May 3-5, June 20 and 21) -Fall Menu September 1 – November 30, 2026 (except September 19-22, October 10- and 12, November 21-23) |
| Place | All Day Dining California |
| Time | 11:30-14:30 (L.O. 14:00) |
| Fee | 5,000 yen * Urayasu City Gift Certificates for price hikes are available (Valid from March 1 to August 31, no change will be given) |
| How to make a reservation | Reservations must be made by 9:00 p.m. the day before. *For the spring menu, 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.
3/1/2026 – 6/30/2026 (Spring Menu)
Inquiry
TEL: 047-355-1181
All Day Dining California
[Reception hours] 11:00-22:00
Restaurant Information Mail Magazine Registration Now Open!
We will send you members-only special benefit information and more