December's special Christmas themed dinner menu has been designed exclusively by this month's Guest Chefs, Yutaka Ishinabe of Queen Alice and Kihachi Kumagai of KIHACHI restaurants. This menu is only available between 4 - 26 December 2019.
Amuse boucheVenison consommé, mushroom "cappuccino", caviar sandwich
Special hors d'oeuvrePapaya and turkey cocktail
Chilled hors d'oeuvreSeared tuna salad
Hot hors d'oeuvreSnow crab flan
Fish mainLobster and abalone pie
Meat mainFilet of beef "Olympia"
Rice dishFugu katsu curry
DessertA special combination of strawberry zabaglione, chestnut mille-feuille, and pear slices with wine sauce.
Yen 18,000 per person
tax included. 10% service charge additional
set menu/prix fixe only
minimum age is 12
doors open at 18:00, dinner and show start at 18:30 (about 2 hours)RESERVATIONS
YUTAKA ISHINABE(Queen Alice)
Chef Ishinabe was born in Yokohama in 1948. Helping his uncle's business led him to a cooking career, starting with five-year training in France. Upon his return Ishinabe opened Queen Alice in Nishi Azabu and became the forerunner of French nouvelle cuisine in Japan. With their artistic appeal, Chef Ishinabe's culinary creations are much loved by his mainly female fans. His TV career took off after the first "Culinary Ironman" series that ensured his success as a producer on TV as well as in the kitchen.
Chef Kumagai was born in Tokyo in 1946. He started his culinary training at Ginza Tokyu Hotel and became the chef for Japanese Embassies in Senegal and Morocco. Then he trained in top restaurants in Paris where he was later appointed as the Section Chef at Hotel Concorde Lafayette under Joel Robuchon. Upon his return to Japan, Kumagai was the head chef for Silver Spoon in Takagi-chou and then at La Marée de Chaya in Hayama. In 1987 Chef Kumagai opened his own KIHACHI where he created the concept of "cuisine without borders" with European style dishes designed in Japan. He is the Chief Executive Officer of Food Creation Co. Ltd, and has received not only the Modern Masters Expert Award from the Japanese government but also the Imperial Medal with Yellow Ribbon.
：Chef Sai Shaohua
：Chef Keita Tarikino
：Live Kitchen Chef
※Operating partner chefs
※Live kitchen chefs
Only one fixed-price menu is available during any given month.
Unfortunately, we are unable to accommodate special dietary requirements, including allergies, food preferences, vegetarian, vegan, pescatarian, and child-friendly options. Please refer to this link to view specific ingredients used in our dishes.
We accept payment in cash or by credit card only (VISA, JCB, American Express, Mastercard).
Reservations can be cancelled free of charge up to 2 business days prior to the Date of Dining. A 50% charge of the invoiced amount will be applied if cancelled within 48 hours; and no refunds will be made for cancellations made within 24 hours of the Date of Dining.
Table bookings are essential and must be made online through our Reservation System. We do not accept walk-ins.
This restaurant is non-smoking only.
Dress code is smart casual.
Guests must be over 12 years of age unless they are seated in the Private Dining Room. Please notify us at the time of booking if any guests in your party are under 12.