Sunset Summer Special Dinner (6/6-8/31)

The main dining room on the top floor of the hotel overlooking Tokyo Bay and the Maihama area.
An authentic French course featuring foie gras hors d’oeuvres, Ezo abalone and Matsusaka beef as the main dish.

Introduction of Executive Chef Ichiro Inaba

・Pain et Beurre
bread and butter

Café
Coffee

Foie gras terrine and crispy pie mille-feuille with apple caramelized
A royal hors d’oeuvre that concentrates French techniques. Marinated overnight in white port and brandy, the foie gras is slowly cooked at a low temperature to prevent the fat and flavor from flowing out. The mellow aroma spreads in the mouth, smooth on the tongue and deep in flavor. It is sandwiched in a crispy baked pie for added texture. The confit of apples sautéed in sugar and butter until caramelized is added as an accent.

Roasted Yezo Abalone with Nice-style tapenade and burnt butter sauce
Yezo abalones should be cooked simply to bring out their flavor and texture. Since abalones become tough when roasted at high temperatures, they are carefully roasted with just the right amount of heat to bring out the aroma of the sea and their tenderness and just the right amount of texture. Tapenade is a traditional paste from the Nice region in southern France, made by mixing finely chopped olives, anchovies, and garlic, which adds a powerful Mediterranean flavor and stimulates the appetite. The burnt butter sauce, made by slowly heating butter to bring out its savory flavor, gently envelops the entire dish.

Roast beef of A5-rank Matsusaka beef with Grevy sauce with refort, served with root vegetables
This roast beef maximizes the flavor of Matsusaka beef, also known as “a work of meat art”. The surface of the meat is risottoed and browned to lock in the juices, and then carefully cooked at a low temperature to make the inside moist and juicy. It has a soft and elegant flavor. The gravy is made by simmering the juices from the roast beef with fond de veau and aromatic vegetables, and adding horseradish, which is characterized by its pungency and fresh flavor. This adds sharpness to the rich flavor and makes the dish even more delicious.

anniversary set

A whole cake (size 4) and a glass of sparkling wine will be served.
(2,500 yen per person)

*Whole cakes are also available separately.

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