Name: le musée (de poisson plage)
Address: 2-17-10 Minami-Nagasaki, B1F, Toshima-ku, Tokyo, 171-0052
Telephone: 0344008482

le musée (de poisson plage)

[Terms of Use]
For customers using the course menu
If you have any specific content for the plate (such as birthdays or wedding anniversaries), and if you have a message to include, please inform us in the "Requests/Comments" section of the reservation form.
*Please note that charges may vary depending on the number of people in your reservation.

Celebration plate

Our homemade brioche at Le Musée is carefully crafted over the course of three days.

We use Hokkaido wheat, exceptionally fresh Benibana eggs from Yamagata Prefecture delivered directly from the farm, unrefined sugar, Guérande salt, and only the finest AOP cultured butter from France, produced under the strictest standards.

Every ingredient is chosen not only for its rich flavor, but also for its gentle, wholesome quality.

To ensure it can be enjoyed deliciously at home, we have refined it so that even when cooled, it retains its rich aroma and delicate, melt-in-the-mouth texture.
We would be delighted if you could savor the lingering impression of Le Musée during your moments at home.

◆ How to Enjoy ◆
As this brioche contains a generous amount of butter, we recommend warming it before serving. After heating it in a microwave (about 600W) for approximately 15 seconds, toast it for 2 to 3 minutes. This will allow you to enjoy its freshly baked aroma along with a crisp yet tender texture.

◆ Purchase Information ◆
Our brioche is available as a take-home item for guests who have previously visited Le Musée. As each brioche is carefully made by hand over the course of three days, we accept reservations as follows:

・Orders of 2 or more can be placed up to 3 days in advance.
(Please request this either through the options section of the reservation form on our HP or by phone.)

・For larger quantities (10 or more), or if you wish to purchase brioche only, please contact us directly by phone.

Takeout/Homemade Brioche

This is Le Musée’s homemade campagne bread, served cut for guests at the restaurant who request an additional serving of bread.

We prepare a starter with stone-milled local flour and coarsely ground whole wheat flour from Honbetsu, Hokkaido, then let it rest slowly overnight. After that, we add two more varieties of Hokkaido-grown wheat and bake it with great care to preserve the wheat’s natural flavor.

A distinctive feature of Le Musée’s campagne is the addition of a very small amount of raw sugar and butter.
Crisp on the outside and pleasantly chewy on the inside,
it offers a rich wheat flavor that deepens with every bite.

At the restaurant, this bread is often enjoyed with our dishes and their sauces.
At home, we hope you will enjoy it alongside your meals or in your favorite style, such as open-faced sandwiches.

◆ Recommended Serving Method ◆
Slice and lightly toast it to enjoy the naturally toasty aroma and flavor of the wheat.
Please enjoy it by the day after purchase.

◆ About Purchasing ◆
As each loaf is carefully made over the course of two days, we accept reservations as follows:

・Orders of 1 loaf or more are accepted up to 2 days in advance.
(Please request this via the option in the reservation form on our HP or by phone.)

・If you would like to purchase a larger quantity (4 or more loaves), or wish to purchase only campagne bread, please contact us directly by phone.

Takeout/House-made Whole Wheat Campagne

Carefully paired with Champagne, this course allows you to enjoy the chef’s carefully crafted dishes in small portions alongside Champagne.

For this course, reservations are required for 2 guests and must be made at least 3 days in advance.

[A Sample Menu]

First Plate
Bagna Càuda
Organic Carrot Mousse with Tomato Consommé Jelly
Prosciutto and Pear
Pickles
Caprese
Chilled Red Bell Pepper Soup

Second Plate
Grilled Hokkaido Octopus
Couscous with Ponzu Jelly

Third Plate
Chilled Capellini with Fresh Whitebait

Fourth Plate
Onsen Egg with Consommé Jelly
Bread of the Day

Fifth Plate
Grilled Oysters with Basil and Balsamic Sauce

Sixth Plate
Hyuga Chicken Pinchos with Japanese Pepper Oil

Seventh Plate
Fukuoka-grown Akatsuki Peach Melba Style

This is a limited course for 2 guests.
(For parties of 3 or more, please contact us directly.)
Beverages after the meal are not included.
Please make your reservation at least 3 days in advance.

Champagne Course (Reservations are not available from 12/15 to 12/25)

This course is designed for two guests to leisurely enjoy the cuisine together with Champagne. Each dish is served in small portions and carefully prepared to pair beautifully with the Champagne.
This course is available exclusively for guests who order a bottle of Champagne. (Please note that this does not include sparkling wine.)

Course only

This is Le Musée’s proud special course, generously featuring vegetables and showcasing the chef’s refined dedication.
※For this course, reservations must be made by phone at least 3 days in advance.

【Sample Menu for a Certain Day】

～Amuse～
Organic Carrot Mousse with Tomato Consommé Jelly

～Cold Appetizer～
Seafood and Vegetable Aspic
with Ponzu Jelly and Dried Persimmon Vinaigrette

～Hot Appetizer～
Beef Tongue with Rich Yuba Sauce and Egg Yolk Confit

～Cold Appetizer～
Chilled Cappellini with Caviar and La France Pear

～Soup～
Mushroom and Foie Gras Consommé Pie
Bread of the Day

～Fish～
Roasted Live Lobster and Rapeseed Blossoms with Américaine Sauce

～Meat～
Grilled Akita Wagyu Sirloin with Red Wine Sauce
served with Warm Vegetables

～Final Dish～
Scallop Rice Porridge

～Dessert～
Strawberry Mousse with Berry Sauce
served with Strawberry Ice Cream

～Beverage～
Coffee or Tea

Special Course (from 12/15 to 12/25, a Christmas Special Menu will be served)

A special course that allows you to fully enjoy the essence of Le Musée's creative French cuisine, using ingredients carefully selected by the chef. Based on classical French techniques, the chef masterfully blends contemporary elements to bring out the innate flavors of the ingredients, delivering dishes that are both surprising and original. By using simple cooking methods to maximize the individuality of the ingredients, the menu features over 30 types of organic and fresh vegetables, offering a luxurious and health-friendly dining experience. Please savor our creations.

A standard course filled with the originality of our chef.

[ Menu of the Day ]

~ Amuse-Bouche ~
Red Bell Pepper Mousse and Tomato Consommé Jelly

~ Cold Appetizer ~
Aurora Salmon Sausage stuffed with Fromage Blanc
Assorted Pickles and Lemon Vinaigrette

~ Warm Appetizer ~
Roasted Duck Fillet with Fruit Flavored Sauce

~ Soup ~
Chilled Porcini and Mushroom Soup with Consommé Jelly
Today's Bread

~ Fish Dish ~
Bouillabaisse with Sea Robin and Oysters

~ Meat Dish ~
Grilled Japanese Beef Rump with Foie Gras Madeira Sauce
With a Side of Pastry

~ Dessert ~
Mousse of Crème d'Anjou

~ Beverage ~
Coffee or Tea

Standard Course (From 12/15 to 12/25, the Christmas menu will be served)

The chef’s highly original Standard Course features not only the best seasonal ingredients, but also more than 30 varieties of vegetables at all times, including organic produce. Rooted in classical French cuisine and infused with contemporary elements, it is presented in a distinctive style. While honoring tradition, each dish is prepared using simple methods that bring out the full character of carefully selected ingredients, resulting in a course that is not only delightful, but also gentle on the body.

le musée (de poisson plage)

Notice

Standard Course (From 12/15 to 12/25, the Christmas menu will be served)

Course only

Special Course (from 12/15 to 12/25, a Christmas Special Menu will be served)

Course only

Champagne Course (Reservations are not available from 12/15 to 12/25)

Course only

Restaurant Information