Saint-Emilion

The chef at Saint-Emilion is passionate about choosing the best ingredients for the dish, mainly sourced from the local Japanese farmers and imported from France. There are 4 course menus available: Le Pin (9900 yen), Special 1 (13200 yen), Special 2 (16500 yen), and Degustation (22000 yen). Through the dishes that the chef creates, you can feel the seasonality of Japan. In spring, you can try white asparagus with bearnaise sauce. In summer, sea urchin with refreshing tomato gelee is highly recommended. Galette-style matsutake mushroom would be the best dish in autumn, and in winter, you can savor fugu shirako (pufferfish milt) baked in pastry dough. A take-out menu is also available. If you would like to enjoy the dishes at home, making a reservation on the previous day before noon is a must. The menu includes today’s appetizers a la carte (1800 yen or 2700 yen), cabbage rolls with omar shrimp and seafood cream sauce (2400 yen), wagyu cheek meat stewed with red wine (2500 yen), and more.