Official
"Chef's recommended course" unique to summer before renovation-Shiseido Parlour Ginza Main Store-
The rosemary sea is covered with the taste of "gifts and enjoy yourself".
Shiseido Parlour Ginza Main Store Restaurant, we are preparing a "chef recommended course" unique to summer until August 31st (Sat).
Ryusuke Kurabayashi cooks a refreshing menu that is perfect for hot summers and a menu full of energy, and the course is tailored so that you can choose according to your preference.
This time, we also took care of Kotsugai, a spokesman for Perlor of Shiseido Co., Ltd.
Let me introduce you to the dishes.
<Chef's recommended course>
Daytime A Course: Appetizer, today's soup, fish dish or meat dish, dessert, coffee
6,000 yen (tax included)
Night A Course: Amuses, appetizers, soups, fish dishes or meat dishes, desserts, coffee
7,000 yen (tax included)
Day/night B Course: Amuses, appetizers, soups, fish dishes, meat dishes, desserts, coffee
9,500 yen (tax included)
<Menu contents>
Cold soup of summer vegetables, light onion gratin and vegetable bouillon soup with luxurious cheese.
We have a menu to enjoy the midsummer, such as the savory grilled swordfish that can be enjoyed refreshingly with these soups, the large and rich summer rock oyster fry, the energetic Pier de Cochons with collagen, and the refreshing calf loin saute with paprika sauce.
<Amuses>
<appetizer>
Gaspacho-flavored kusu "Table" along with shrimp and scallop
※ Please choose your favorite dish below.
<Soup>
Today's soup (Click here for lunch A course.)
・・・ Other courses are available as other options...
Cold cream soup of bitter gourd (image)
Or
Cheese-rich onion gratan
Or
"Paris Soir," a cold cream soup made of consommé jelly and potato, translated directly from Paris evenings.
<Fish dish>
Nage (image) of a sword fish wrapped in a mushroom fals
Or
Suzuki's poire red wine sauce
Or
Fried homemade tartar sauce from Fukuoka Prefecture rock oyster (+1,000 yen)
<Meat dish>
Pie de Cochoon's herb bread powder baked Beal Naise sauce (image)
Or
Saute paprika sauce made from Hokkaido calf loin meat
Or
With your favorite sauce of Wagyu beef fillet meat (+1.500 yen)
<Desert>
White peach compote and Guava's complaint coconut sorbet
Or
Along with milk chocolate cream and mango sauce mango sorbe (image)
<coffee>
What is Pie de Cochon? (France: pied de cochon)
So-called "pork foot".
What is Falth? (France: farce)
A dish filled with other ingredients in meat, vegetables, fish, etc.
A typical example is "packing peppers with meat".
What is a Nage? (Buddha: nage)
A method of cooking seafood in the broth that has been boiled by adding flavored vegetables and white wine to water, boiled down the broth and connected with fresh cream etc. to make a sauce.
What is the Beal Naise Sauce? (France: sauce baelaarnaise)
A sauce made by simmering clear butter and Estragon (Talagon), Echalotte, egg yolk, Serfeille (charvir) and vinegar over a thick heat.
What is Sorbe? (France: Sorbet)
"Sherbet" in English.
Ice confection made softly by adding liqueur, champagne, etc.
※ A separate service charge of 10% will be charged for the price.
※ The image is an image.
・・・ Shiseido Parlour, who will be reborn in November 2019, please enjoy the summer menu of the last restaurant before renovation.
※ As announced on July 31, Shiseido Parlour will start renovating the 1st floor shop, 3rd floor cafe, and 4th floor restaurant at Ginza 8-chome from late August.
Shiseido Parlour has been born for 117 years at the birthplace of Shiseido.
This time, he will pass on tradition to future generations and create each floor more beautiful and more comfortable with the aim of innovation for a new future.
In addition, Shiseido Parlour Ginza Main Store Restaurant is located.
September 1 (Sun)-October 31 (Thu)
I'm going to be closed.
Shiseido Parlour Ginza Main Store (restaurant)
Ginza 8-8-3 Tokyo Ginza Shiseido Building 4/5th floor
０３－５５３７－６２４１
Business hours 11:30-21:30
(Last order 20:30)
Closed Monday (Open on holidays)
Click here for Shiseido Parlour's website.