The new head chef, Soji Azuma, who took up his position at the hotel in April this year, will be serving up a special dish using foie gras, truffles and caviar.
Enjoy the "Special Grand Chef Dinner".
【notice】
We are closed every Monday.
*Open on public holiday Mondays (October 14th and November 4th).
Period of use
October 1st (Tuesday) - November 30th (Saturday), 2024
Dinner time 17:30-22:00 (last entry 20:00)
Number of people
1 person to a maximum of 14 people
Fee
- Full course
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8,000円
- Half Course
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6,000円
Menu
◆The start of a wonderful dinner: Amuse-bouche
◆Marinated seafood with the delicious flavor of kelp and aromatic herbs, served with Frutica tomatoes and white shrimp jelly
Served with Italian caviar
Bobera pumpkin potage soup with sautéed foie gras and truffles
Today's recommended fish meuniere
Served with caviar d'aubergine made with autumn eggplant
Domestic beef fillet sauteed in Perigord style with a hint of truffle
◆Pastry chef's recommended desserts
Bread and butter
◆Coffee/Tea/Small sweets
*The main dish for the half course is "Today's recommended fish meuniere"
Or choose one of the following dishes: "Pan-fried domestic beef fillet Perigord style with a hint of truffle."
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The displayed price includes 12% service charge and 10% consumption tax.
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The menu may change depending on the availability of ingredients.
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If you have any food allergies, please inform staff in advance.
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The photograph is an image.
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By law, we will not serve alcohol to anyone driving or under the age of 20.
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The rice used is Koshihikari rice from Toyama
Ricco Monte
- seat
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66 席
- Private room
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available
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This is a small banquet hall of 82 m2.
- floor
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15F
- Business hours
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06:30～10:00 （L.O.09:30）
11:30～14:30 （L.O.14:00）
17:30～22:00 （L.O.21:30）
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Closed on Mondays during lunch and dinner hours
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We are open on public holiday Mondays.
- Fee
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Breakfast: Japanese/Western buffet/Japanese breakfast 2,800 yen
- Dress code
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Smart Casual
(Please refrain from wearing shorts or sandals.)
- telephone number
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