REIMS YANAGIDATE Location and Menu in Tokyo, Japan
Hours of Operation
Tuesday - Sunday 12:00 - 14:00(L.O.14:00) Tuesday - Sunday 18:00 - 21:00(L.O.21:00)
Restaurant Menu
| DINNER | ||
| JPY 7,000 course | ||
| JPY 9,000 course | ||
| Chef's course | ||
| Crab and avocado tartar, accompanied with caviar, tomato and basil sauce | ||
| Consomme jelly of poached egg, lobster, scallop, sea urchin, and caviar | ||
| Farcies of lobster and scallop, accompanied by fruit tomato | ||
| Roasted white asparagus, with vinaigrette sauce, accompanied by fruit tomato | ||
| Edomae conger, duck foie gras, and eggplant prepared in mille-feuille style, accompanied with rocket salad | ||
| Recommendation appetizer of the day | ||
| Poele of fish directly sent from Kanazawa, with champagne flavored with beurre blanc sauce | ||
| French mushrooms and fish crepinette, with olive oil flavor | ||
| Poele of today's delivery fish with balsamic sauce, accompanied with sauteed seasonal vegetables | ||
| Poele of Hokkaido's ray, with caper and olive in burned butter sauce and potato puree | ||
| Rotie of Japanese domestic beef loin, accompanied with champignon and potato, per person | ||
| Roasted stuffed French quail, with truffle sauce | ||
| Ox tail simmered with red wine, accompanied with potato puree | ||
| Poele of beef filet, accompanied with foie gras and truffle sauce | ||
| Roasted lamb rack flavored with thyme, accompanied with sauteed vegetables of South of France | ||
| Rotie of young pigeon of Bande, accompanied by its jus | ||
| Roasted young pork with bones, accompanied by its jus | ||
| A plate of English tea flavored dessert | ||
| Seasonal fruit compote prepared with red wine, accompanied with vanilla ice cream | ||
| Nougat Glace with Cicilian honey, accompanied with ice cream | ||
| Fruit soup flavored with vanilla and passion fruit, accompanied with sherbet | ||
| Mango parfait and fromage blanc, accompanied with sherbet | ||
| Specialite | ||
| Crab and avocado tartar, accompanied with caviar, tomato and basil sauce | ||
| Conger, foie gras, eggplant prepared in mille-feuille style | ||
| Poele of young duck filet and foie gras, accompanied with honey-roasted fig | ||
| Ice cream and crispy pie prepared in mille-feuille style |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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