Thank You Fair "Atre" Course | Toyama Station Toyama EXCEL HOTEL TOKYU [Official]

With gratitude to our customers.
This special course meal combines the world's three great delicacies to brighten up your winter and early spring dinners.
Each month we offer a different themed menu.

period

December 1, 2024 (Sunday) - March 31, 2025 (Monday)
Exclusion dates: December 21st (Sat) - 25th (Wed)
Closed: Mondays
(Open on December 30th, January 13th, February 24th, and March 31st)

time

Dinner time: 17:30~ (last entry 20:00)

Fee

8,000円

Advance reservation: 6,000 yen

Number of people

1 person or more
*For group reservations, we only accommodate up to 14 people.

【MENU】

[December] ~ The arrival of a nutritious winter ~

・Amuse-bouche: Seasonal fruits and prosciutto
・Burgundy-style clams and mushrooms
・Potato chestnut pumpkin potage soup with foie gras
・Mi-cuit of spice-marinated salmon with caviar
・Poached domestic beef fillet with truffle sauce
・Patissier recommended dessert plate
・Bread/Butter
·coffee

[January] - Making the most of seasonal seafood and mountain produce -

・Amuse-bouche: Seafood cocktail with caviar
・Red snow crab quiche
・Foie gras and dried daikon radish gratin soup
・Pan-fried cod from Toyama Bay, served with brandade and naage
・Poached domestic beef fillet with truffle sauce
・Patissier recommended dessert plate
・Bread/Butter
·coffee

[February] ~ Warm up with ingredients that have survived the cold ~

・Amuse-bouche: Pate de campagne with foie gras
・Marinated yellowtail with yuzu vinaigrette and caviar
・Cold and sweet vegetable garbure
・Seafood gratin
・Poached domestic beef fillet with truffle sauce
・Patissier recommended dessert plate
・Bread/Butter
·coffee

[March] ~The long-awaited budding of spring~

・Amuse-bouche: Foie gras croquette
・Rape blossom and seafood tabbouleh with caviar
・Toyama Bay cod and clam potage soup
・Basque-style pan-fried white fish
・Poached domestic beef fillet with truffle sauce
・Patissier recommended dessert plate
・Bread/Butter
·coffee