French Cuisine Gallery at Sunset

Marinated Burdock and Scallops with Citrus Sauce
Mariné de Rouget Grondin et Saint-jacques Sauce Agrumes

Fresh burdock root and scallops are carefully marinated and finished with a refreshing citrus sauce. The delicate flavor of each ingredient and the citrus aroma create a harmony.

Burdock Velouté with Cappuccino
Velouté de Bardane à la Cappuccino

Burdock is made into a smooth verte. The softly frothy cappuccino texture gently envelopes the earthy aroma of burdock. This is a new type of soup that weaves together Japanese ingredients and French techniques.

Winter Fruits in Gratin
Gratin de Fruits ďHiver

Sweet and melting pears, crisp apples, and citrus fruits with a fresh aroma intertwine with the custard base. Slowly baked in the oven and served as a gratin. The course ends with a colorful and festive presentation.

Beignet of Tongue Flounder with Tomato Fondue
Beignet de Sole au Fondue à la Tomate

Plump tongue flatfish in a light beignet. Please enjoy it with sweet and sour tomato fondue. The gentle flavor that spreads in your mouth will make this an unforgettable dish.

Layers of baked oranges with vanilla ice cream
Tian ďOrange et Glace Vanille

Slowly cooked in the oven, the oranges are sweetened and melt in your mouth. Served with vanilla ice cream, the light and rich sweetness adds depth to the flavor.

Kadaïf-wrapped long-handled prawns
Rouleau de Langoustine en Kadaïf

Mediterranean bounty, long-handled prawns are elegantly rolled up with ultra-thin kadaif noodles. The savory aroma of the carefully fried kadaif and the sweetness of the prawns stand out in this sophisticated dish.

Encroût de Filet de Bœuf et Foie Gras
Encroût de Filet de Bœuf et Foie Gras

It is wrapped in pie crust so as not to let the flavor of the ingredients escape. The savory and crispy texture of the pie outside is matched by the tenderness of the beef filet inside, and the melt-in-your-mouth foie gras. This cooking method, which is said to require a great deal of skill, brings two levels of enjoyment.

Gruyere of sea bream with crown daisy sauce
Pavé de Daurade Grillée Sauce Verte “SHUNGIKU”

Sea bream is savory grilled and served with a bright green garland chrysanthemum sauce. The flavor of the sea bream and the fresh, bittersweet aroma of the garland chrysanthemum bring out the natural taste of the ingredients.

White chocolate mousse with strawberry sauce
Mousse de Chocolat Blanc , Sauce Fraise

Delicately sweet white chocolate mousse with a sweet and sour bright strawberry sauce. An elegant taste that melts on the tongue.

Potage of chestnut squash
Potage de Potimarron

Chestnut pumpkin, with its chestnut-like sweetness, is made smooth and creamy. The gentle sweetness of chestnut squash fills your mouth.

Dill marinated threadfin bream with apple and walnut salad
Filet de Rouget Marinés à l’Aneth Salade de Pomme et Noix

The delicate flavor of Itoyori snapper is wrapped in the aroma of dill. The fresh sweetness of fresh apples and the mellow aroma and pleasant crunch of roasted walnuts complement the flavor of the marinated sea bream.

Roasted lobster sandwiched with basil risotto Crème de Homard
Homard Rôti et Risotte de Homard Parfumé au Basilic Sauce Crème de Homard

Roasted lobster is truly a jewel of the sea. Sandwiched with a risotto that has a pleasantly cool basil flavor, it adds a light accent to the depth of flavor. The rich sauce, which brings out the mellow flavor of the lobster, creates an impressive harmony.

Wagyu Sirloin Poêlé and Foie Gras Poêlé with Périgueux Sauce and Orange Sauce
Entrecôte de Bœuf Poêlé et Foie Gras Poêlé Sauce Périgueux et Sauce Orange

Wagyu sirloin is carefully poached to maximize its flavor. The luxurious marriage of melt-in-your-mouth foie gras can be enjoyed with two different flavors: a truffle-scented perigueux sauce and a bright orange sauce.

Marinated Salmon and Asparagus with a small salad
Saumon Mariné et Asperges aux Petits Salades

Smooth-textured marinated salmon and crunchy asparagus. The fresh aroma of herbs and citrus fruits will stimulate your appetite.

Beef Ribs in Herbed Breadcrumbs with Poivrade Sauce
Côte de Bœuf Grillée à la Mie de Pain aux Harbes Sauce Poivrade

Beef belly covered with a crispy herbed bread crumbs batter overflows with flavor as you bite into it. The tangy and spicy sauce made with pepper sharply enhances the sweetness of the meat and the flavor of the herbs.

Passion fruit chiboust with vanilla ice cream
Chiboust aux Fruit de la Passion et Glace Vanille

Passionfruit Cibouste is like being transported to a tropical paradise. The light mousse and melt-in-your-mouth vanilla ice cream are truly dreamy.

Sweet potato mille-feuille with vanilla ice cream
Mille-Feuille de Patate Douce Glace Vanille

Crispy pie crust and moist sweet potato texture. The combination of the buttery pie and sweetened sweet potato is a taste of bliss. The warm millefeuille is served with cold vanilla ice cream to enhance the surprise and aroma of the temperature difference.

Potage de Patate Douce Purée Patate Douce Violette
Potage de Patate Douce Purée Patate Douce Violette

A dish that is pleasing to both the eye and the palate, with golden sweet potato potage and bright purple sweet potato puree. The gentle sweetness of the sweet potato and the deep flavor of the purple sweet potato blend together in the mouth.

Spanish Mackerel Poêlé with Herbed Breadcrumbs and Green Mustard Sauce
Pavé de Maquereau Espagnol Poêlé à la Mie de Pain aux Herbes Sauce Moutarude Verte

High-quality Spanish mackerel is poached over an exquisite heat, coated with aromatic herbed breadcrumbs, and baked to a fragrant aroma. The contrast between the plump meat and the crispy batter is very appetizing. The green mustard sauce adds depth and sophistication to the delicate flavor.

Foie Gras Terrine with Persimmon Compote
Terrine de Foie Gras Compote de Kaki

Foie gras terrine, a traditional taste of France, the capital of gastronomy. A compote of sweet, ripe persimmons, a bounty of autumn in Japan. Persimmon is also distributed in France under the Japanese name “kaki. Please enjoy the taste of these two ingredients woven together.

Poêlée of Kinme Snapper with Black Rice Rissoto aux Riz Noir Sauce Beurre Blanc
Filet de “KINME” Poêlé Rissoto aux Riz Noir Sauce Beurre Blanc

High quality sea bream is perfectly poached, the skin is fragrant and the flesh is plump. The black rice risotto, with its unique aroma and delightful crunchy texture, harmonizes with the buttery sauce to create a deep flavor.

Pistachio mousse with white chocolate ice cream
Griotte Pistache et Glace Chocolat Blanc

Pistachio mousse is characterized by its deep richness. The cool white chocolate ice cream enhances the smoothness of the mousse. The sweet and sour griotte cherries and the savory nuts inside add depth to the overall flavor, and the contrast of textures makes this a delightful dish.

Roasted red arrowroot tube cut with macération jus à l’Estragon
Tronçon de “YAGARA” Rôti au Macération Jus à l’Estragon

Red arrowroot, with its tight flesh and high quality flavor, is cut into cylindrical slices and carefully roasted. The contrast between the savory skin and the plump meat is mouthwatering. The complex aroma of the maceration, which concentrates the flavor of various ingredients, brings depth to the dish, while the fresh aroma of the estragon brings a lightness to the whole.