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... CHESTNUT: “BURNING”CREAM SOUP, CRISPY CHIPS, NASHI
GREEN CARDAMOM FOAM
AKASHI SEA BREAM AND OSCETRA CAVIAR: LIGHTLY MARINATED IN THIN SLICES THEN LIGHTLY SMOKED, LIME TARTARE
VICHYSSOISE CREAM“FRESH PEANUTS, PERSIMMON”, CHAMPAGNE JELLY
POTATO AND DRIED CAVIAR
BLUE LOBSTER: BUCKWHEAT SEEDS FLAVOURED WITH SAGE, AUTUMN VEGETABLE PETALS, GREEN APPLE
LOBSTER JUICE WITH YELLOW WINE
KUMAMOTO AKAUSHI BEEF: THICK-CUT ROASTED RIBEYE WITH MADAGASCAR WILD PEPPER
STUFFED TENKEIKO, CRISPY MUSHROOMS
“RED”BÉARNAISE SAUCE WITH A SIMPLE GRAVY
KAGOSHIMA CHASTE TREES AND PEARS
CHESTNUT, BLACKCURRANT: REMY MARTIN XO COGNAC ICE CREAM
SWEET DELICACY TROLLEY
COFFEE

AKASHI SEA BREAM AND OSCETRA CAVIAR: LIGHTLY MARINATED IN THIN SLICES THEN LIGHTLY SMOKED, LIME TARTARE
VICHYSSOISE CREAM “FRESH PEANUTS, PERSIMMON”, CHAMPAGNE JELLY
POTATO AND DRIED CAVIAR
ABALONE: COOKED AT A LOW TEMPERATURE IN ITS SHELL, THEN SAUTEED IN A MILD SHISO FLOWER BUTTER
LETTUCE LEAF“BULGUR, EGGPLANT, SANSHO LEAVES”
SEA URCHIN BROTH FOAM
BLUE LOBSTER: STUFFED CHESTNUT PASTE, BUTTERNUT MOUSSELINE, AUTUMN TRUFFLES
MILD CORAL SAUCE WITH FRESH HERB OIL
KUMAMOTO AKAUSHI BEEF: HEART OF TENDERLOIN, CRUNCHY“AUTUMN SHELL”, PURPLE CARROT
VIOLINE SAUCE
KAGOSHIMA CHASTE TREES AND PEARS
SOUFFLE: TONKA BEAN AND BROWN SUGAR
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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