French Cuisine Gallery at Sunset

Winter Vegetable and Crab Pressé
Pressé de Légumes ďHiver et Crabe

A colorful, carefully crafted pressé layering the flavors of seasonal winter vegetables and crab. The texture and natural sweetness of each vegetable harmonize with the delicate flavor of the crab, spreading the taste of winter with every bite.

Poêlé of Domestic Beef Sirloin with Yuzu Kosho Crust and Poivrade Sauce
Entrecôte de Bœuf Poêlée en Croûte de Poivre Yuzu Sauce Poivrede

Domestic sirloin featuring a fine, tender texture that melts in your mouth, rich with the savory flavor of lean beef. A marriage of the refreshing aroma of yuzu kosho, the sharp kick of green chili, and a red wine sauce accented with pepper.

Octopus Confit with Tabbouleh, Zucchini Sauce, and Caviar
Confit de Poulpe et Taboulé , Sauce Courgette au Caviar

Slow-cooked octopus confit with a surprisingly moist texture. The light, popping crunch of tabbouleh and fresh zucchini sauce create an exquisite contrast, while the saltiness of the caviar garnish further elevates the overall aroma.

Poêlé of Flathead with Squid Ink Risotto and Tuile, Tomato SauceMenuniére de Perche “MAGOCHI” Poêlé
Rizotte de Encre de Seiche et Tuile , Sauce Tomate

The bounty of the sea on a single plate. The poêlé of flathead, fragrant on the surface and moist inside, offers an exceptional depth of flavor from its delicate white flesh. A harmony of textures woven by the risotto—where rich squid ink and savory rice meld—and the crispy tuile. Finished with a refreshing tomato sauce that gently envelopes the flavors of the ingredients.

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 the 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 true flavor of the ingredients.

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.

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.

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 aromatic maceration, which concentrates the flavor of various ingredients, brings depth to the dish, while the fresh aroma of the estragon lightly enhances the overall flavor.