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 dining experience that delights both the eyes and the palate, featuring carefully selected ingredients served on Noritake tableware.

Menu

< MENU: August 4–August 30 > ■ Duck prosciutto with a fig composition 　Vacherousse d’Argental ■ Chilled abalone confit, 　clear consommé of mussels from Mont-Saint-Michel ■ Chilled Gold Rush corn soup 　with spiced popcorn ■ Roasted lobster 　with beurre noisette–scented sauce américaine ■ Please choose your main meat dish from the following. 　A. Roasted Sisteron lamb from France 　　Girolle mushroom duxelles 　　Sauce jus d’agneau 　B. Grilled Japanese Black sirloin 　C. (+￥1,000) Grilled Japanese Black beef fillet ■ Homemade dessert ■ Bread and butter ■ Coffee or tea < MENU: September 1–October 12 > ■ Lightly smoked returning bonito, grilled eggplant purée, 　with charred lemon aioli sauce ■ Pressed swordfish and Inca no Mezame potatoes, Niçoise style ■ Chestnut squash 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 sirloin 　C. (+￥1,000) Grilled Japanese Black beef fillet ■ Homemade dessert ■ Bread and butter ■ Coffee or tea *Please note that the menu may change depending on ingredient availability and other circumstances. 　Thank you for your understanding.

Confirmation details

Some dishes may contain allergens (shrimp, crab, eggs, wheat, buckwheat, peanuts, dairy, and others). If there are any ingredients you dislike or are allergic to, please indicate them in the request field, including for your accompanying guests. 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
‌
‌