“MENU SAKURA” is a special course in which Mr. Philip, who loves Japanese culture and beautiful nature and visits Japan every year during the cherry blossom season, expresses the inspiration he received from the beautifully blooming cherry blossoms in spring.
Haruka scented sea bream tartar caviar selection “caviar” cherry blossom copo
Plenty of caviar on top of the cherry blossoms
Under the root vegetables such as purple radish and swirl beets that look like delicate cherry blossoms, the deliciousness is concentrated by tightening with kelp, and the tartar sauce of cherry blossoms with a slight scent of cherry blossoms.
Enjoy the colors of the cherry blossoms that make the best use of the original colors of the root vegetables, and enjoy the fresh texture with your tongue.
Omar’s Royal Snow Crab and Caviar & lt; Sturia , Sauce Champagne
The rich lobster bisque sauce is combined with the soup stock to make it royale.
Champagne sauce, snow crab and caviar are hidden under the cherry-shaped Christian.
It’s a simple dish to look at, but it’s packed with the deliciousness of luxurious seafood.
"Royale" is a dish like Western-style savory egg custard
Langstine’s Poire Stained glass-like crustacean sauce
A delicate sauce that can be mistaken for a plate pattern
The colorful sauce that complements the central Langstine (Akaza shrimp) is inspired by stained glass, and the chef carefully hand-paints each dish.
Bisque sauce is used for brown, cranberry juice is used for pink, and lobster oil is used for yellow.
Under the Langstine, root celery and red turnip are placed, and the salmon roe on the top creates even more vividness.
Moist fired Spanish mackerel mussels and rape blossoms cherry-colored sauce champagne
The skin is baked crispy, and the inside is a dish of moist seasonal Spanish mackerel.
The beautiful cherry-colored sauce with beets added to the champagne sauce is eye-catching.
The mussels and rape blossoms laid under the Spanish mackerel make you feel spring.
Combine seasonal Spanish mackerel and cherry-colored sauce
Kagoshima Japanese black beef that is wrapped in cherry leaves and burned. Spiral of beets. The deliciousness of beef with the scent of cherry blossoms.
Japanese black beef with the scent of cherry blossoms
The Japanese black beef, which was wrapped with cherry leaves and cooked to transfer the aroma, was combined with a consomme of beef stock and a sauce thickened with scraps.
The long peeled beets are rolled up and attached to the side.
The root vegetables, which look like cherry blossom petals, are cooked to match the hot meat dishes.
Limited time “MENU SAKURA”
| period: |
March 16th (Wednesday) -April 30th (Saturday)
* Although it is originally a regular holiday, it will be open on March 22, 29, and April 5 as the cherry blossoms bloom. |
| price: |
SAKURA lunch course 6 dishes 12,100 yen
SAKURA dinner course 7 dishes 24,200 yen |
＞Click here for details
Philippe Mille Tokyo
Philippe Mille Tokyo is the only restaurant in the world that bears the name of Philippe Mille, the head chef of the two-Michelin star restaurant “Le Parc” in the Champagne region of France.
When the cherry blossoms are in full bloom, the garden terrace in Tokyo Midtown becomes a special seat for cherry blossom viewing.
Approximately 150 cherry blossoms of eight types blooming in the adjacent Hinokicho Park in Minato Ward are in full bloom, and it is known as one of the leading cherry blossom viewing spots in Tokyo where many tourists visit to see the cherry blossoms.
Thorough strengthening of our own safety standard "Hiramatsu Standard" at each store
We have established our own safety standards from the three perspectives of “hygiene management,” “social distance,” and “ventilation,” so that you can enjoy your meals at restaurants and hotels in Hiramatsu with peace of mind.
From each perspective, the environment for welcoming customers and the behavior of employees are stipulated in detail, and are implemented in all businesses such as Hiramatsu restaurants, cafes, hotels, and weddings.
＞Click here for details
