It is rosemary sea, where we allot and cover "gifts and enjoy yourself".
Shiseido Parlour Ginza Main Store Restaurant, "Autumn Taste Course" is available until November 30 (Fri).
It is a chef's recommended course that uses plenty of seasonal ingredients, from amusement to dessert.
This course is tailored in a style where you can choose your favorite dishes from various menus incorporating mushrooms and game, including seafood and vegetables that are particular about the production area.
Please fully enjoy many tastes that fill the autumn of appetite.
This time, we also took care of Mr. Koban and Mr. Hashimoto, a spokeswoman for Perlor of Shiseido Co., Ltd.
Let me introduce you to the dishes. From a detailed explanation...
A popular oyster fries that appear every year at this time.
It is prepared with oysters from Akkeshi, Hokkaido, where you can enjoy the taste that the chef loves and the texture of the plump.
In addition, Potov, which has been boiled softly so as to melt the rare parts of Wagyu, is a dish that appeared for the first time this time.
We also recommend desserts with exquisite mariage of Nugar Grasse and apple, which are particular about the texture, including consommé with matsutake mushrooms unique to autumn, as well as apricots, nuts and pistachio.
[Autumn Taste Course]
Daytime: Course appetizers, soups, fish dishes or meat dishes, desserts, coffee 6,500 yen (tax included)
Night: Course Amuses, appetizers, soups, fish dishes or meat dishes, desserts, coffee 7,000 yen (tax included)
Day/night: Course B Amuse, appetizer, soup, fish dish, meat dish, dessert, coffee 9,500 yen (tax included)
<Amusement> Riet of true mackerel from Nagasaki Prefecture
<appetizer> Emmanceju de Lungstine, a warm Kawahagi from Yamaguchi Prefecture
※ Soup, fish dishes, meat dishes, and desserts are selected from 2 to 4 dishes each.
<Soup> Soup of various mushrooms and burdock
Consommé Royale with Matsutake mushrooms (+500 yen)
<Fish dish> Muniel Shirokami Abalone mushroom from Japanese Spanish mackerel, Wakayama Prefecture
Oyster fried tartar sauce from Akkeshi
Powarespeed Poisson tailoring of Que from Yamaguchi Prefecture (+1,500 yen)
<Meat dish> Along with Japanese beef sine meat Potov Akinona
Scent sauce of calf loin meat sautebodige
Hokkaido Sika Deer loin poire red wine sauce (+500 yen)
Hida beef fillet meat steak sauce (+1,500 yen)
<Desert> Scent sauce of chestnuts and chocolate mousse yuzu
An apple saute and an ice cream with Nuger Grassepraline.
<Coffee>
※ A separate service charge of 10% will be charged for the price.
※ The image is an image.
This is Ryusuke Kurabayashi, chef of Shiseido Parlour Ginza Main Store.
Will it be the first time in a year to appear on this blog?
The menu has been devised again this time.
・・・ Please spend a pleasant time on a course that truly enjoys autumn.
Shiseido Parlour Ginza Main Store
Ginza 8-8-3 Tokyo Ginza Shiseido Building 4/5th floor
０３－５５３７－６２４１
Business hours from 11:30 to 21:30 (last order 20:30)
Regular holiday Monday (open on holidays)
Click here for Shiseido Parlour's website.
