Restaurant Kiln

MATURITE ~Maturity~ [6-course meal featuring seasonal ingredients] (Weekdays only,10/1 onward)

6,200 JPY(tax included)

MATURITE ~Maturity~ [6-course meal featuring seasonal ingredients]

About Course Menu

Chef’s Recommended Lunch Course A French restaurant nestled in “Noritake Garden” “ Kiln (キルン) ” “Kiln” means a furnace used for firing ceramics. Please enjoy our creative French cuisine, delighting both the eyes and the palate, served on Noritake tableware in a modern space surrounded by lush greenery and the red-brick architecture (former clay factory) built at the time of our founding in 1904.

Menu

< MENU from September 1 to October 12 > ■ Lightly Smoked Bonito, Grilled Eggplant Purée, 　Burnt Lemon Aioli Sauce ■ Pressed Swordfish and Inca no Mezame Potatoes, Niçoise Style ■ Kuri Kabocha Velouté 　with Roasted Hazelnuts and the Aroma of Cep Mushrooms ■ Pan-Seared Golden Eye Snapper Marinated with Rishiri Kombu 　Champagne Vinegar Sauce ■ Aichi Duck and Foie Gras Chausson 　Rouennaise Sauce * For an additional charge, you may upgrade the meat dish as follows: 　A. (+￥800) Grilled Japanese Black Wagyu Lean Beef 　B. (+￥1,300) Grilled Japanese Black Wagyu Sirloin ■ House-Made Dessert ■ Bread and Butter ■ Coffee or Tea < MENU from October 14 to October 18 > During the above period, only one course will be available: "Le parcours du Chef ~シェフの歩み~". < MENU from October 20 to November 29 > Coming soon... * The menu may change depending on ingredient availability and other factors. 　Thank you for your understanding.

Confirmation details

Some dishes may contain allergens (shrimp, crab, egg, wheat, buckwheat, peanuts, milk, and others). If there are any ingredients you dislike or are allergic to, please indicate them in the request field for yourself and your accompanying guests as well. Please note that if you inform us on the day of your visit, additional time may be required. Please note that the menu may be subject to change depending on ingredient availability and other factors.

Reserve this course

Date
‌
‌