Restaurant Kiln

SAISON 〜Saison〜 [Special Lunch Course] (Course only)

10,000 JPY(tax included)

SAISON 〜Saison〜 [Special Lunch Course]

About Course Menu

[Kiln Special Lunch Course] Please enjoy a special moment for both the eyes and the palate, featuring carefully selected ingredients served on Noritake tableware.

Menu

< September 1–October 12 MENU > ■ Lightly Smoked Bonito, Roasted Eggplant Purée, 　with 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 Lobster 　with Newburg Sauce ■ Please choose your main meat dish from the following: 　A. Aichi Duck and Foie Gras Chausson 　　with Rouennaise Sauce 　B. Grilled Japanese Black Wagyu Sirloin 　C. (+￥1,000) Grilled Japanese Black Wagyu Fillet ■ House-Made Dessert ■ Bread and Butter ■ Coffee or Tea < October 14–October 18 MENU > During the above period, only one course, Le parcours du Chef ~シェフの歩み~, will be available. < October 20–November 29 MENU > Coming soon... *Menu items may be subject to change depending on availability and other factors. 　Thank you for your understanding.

Confirmation details

*Please note that some dishes may contain allergens (shrimp, crab, eggs, wheat, buckwheat, peanuts, milk, and others). *If there are any ingredients you dislike or to which you are allergic, please indicate them in the request field, including for your accompanying guests. Please note that requests made on the day may require additional time. *Please note that the menu is subject to change depending on ingredient availability and other factors.

Reserve this course

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