Special｜A French restaurant in Ginza, Tokyo

: OLIVIER CHAIGNON OFFER THIS MENU PREPARED WITH SEASONAL PRODUCTS
THIS MENU IS ONLY AVAILABLE FOR ENTIRE TABLE
TO START: VEGETABLE COCKTAIL, “GREEN” SORBET
VEGETABLE BROTH JELLY INFUSED WITH “GETTO”
HINT OF FERMENTED COCOA PULP
MINI GARDEN 2025: AROUND RAW, COOKED, GRILLED, MARINATED VEGETABLES...
RED BELL PEPPER “FLOWERS”, STUFFED TOMATO
COULIS WITH RIPE FRUITY OLIVE OIL
CHIBA WILD BLACK ABALONE: COOKED IN ITS SHELL
CREAMY NIIGATA “YUKITSUBAKI” RICE WITH SAGA SAFFRON, BAMBOO
ABALONE LIVER SAUCE, CONSOMMÉ FOAM
BLUE LOBSTER: COOKED IN COURT BOUILLON, FINE ONION ROYALE WITH GREEN ASPARAGUS POWDER
WHITE ASPARAGUS STUFFED WITH MUSHROOMS
LOBSTER JUICE WITH YELLOW WINE
THE FRESHNESS OF A FRUIT AND VEGETABLE NAGE: EGGPLANT/RUM SORBET, HERB JELLY, GRAPEFRUIT CREAM
“CITRUS, CARROT”: 3 SORBETS “SAGE/PINEAPPLE”, “PURPLE CARROT/GIN”, “PASSION/GINGER”.
SWEET DELICACY TROLLEY
COFFEE

BLUE LOBSTER: AROUND A GARDEN OF RAW, COOKED AND GRILLED VEGETABLES
ZUCCHINI“FLOWERS”WITH MINT
TOMATO JUICE “COOKED” WITH RIPE FRUITY OLIVE OIL
CHIBA WILD BLACK ABALONE: GENTLY COOKED IN ITS SHELL
MELTING EGGPLANT LACQUERED WITH CARAMELIZED JUICE
WILD ASPARAGUS, CHANTERELLES
SABAYON OF MYOGA AND TIO PEPE REDUCTION
NAGASAKI KUE: IMAGE OF A GREEN “MAKI” WITH OSCIÈTRE CAVIAR
CHARD LEAF, SHELLFISH, GNOCCHI AND CONDIMENTS
CHAMPAGNE SAUCE
KUMAMOTO AKAUSHI BEEF: HEART OF TENDERLOIN, POTATO/EDAMAME/TRUFFLE
CARROT RIBBON, TANGY ONION PETAL, SIMPLE JUICE
RASPBERRY AND WAKAYAMA ROSE
CITRUS SOUFFLÉ: GRAPPA AND BASIL SORBET
SWEET DELICACY TROLLEY
COFFEE

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Our menu may change without advance notice. Thank you in advance for your understanding.
Consumption Tax is included.A discretionary service charge of 15% will be added to your bill.
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