ilô restaurant

A complete lunch menu including a starter, main course, and dessert. The chef offers creative fusion cuisine. Ideal for discovering the restaurant's style at an affordable price.

A five-course culinary journey served for dinner. Includes amuse-bouches, several main course choices, and final sweets. A gastronomic experience highlighting seasonal ingredients.

A creamy soup made from Chinese cabbage, served with an olive and Jerusalem artichoke tapenade. Sweet and earthy flavors with a Mediterranean touch. Enjoy hot as a starter.

Thinly sliced marinated beetroots served with fresh blackberries and crunchy walnuts. A fresh, sweet-and-savory dish rich in textures. Perfect for a light starter.

Mackerel lightly seared with a torch (Aburi technique), served with sweet figs and Japanese white radish. The fish is semi-cooked, melting, and smoky. A delicate marriage of sea and land.

A rich umami vegetarian dish with pan-seared mushrooms and a soft-boiled egg. Enhanced with Mimolette, an orange-colored pressed cheese. Mix to blend flavors with the egg yolk.

Pan-seared cod fillet, served with a Japanese sauce of miso, spring onion, and lemon. Accompanied by tender zucchini. The fish is white and flaky, enhanced by the tangy and savory sauce.

Slow-cooked pork, caramelized for a sweet and savory flavor. Served with tender braised lettuce. The meat is very tender and the sauce is rich.

A bold parmesan cheese ice cream, accompanied by blueberries. A surprising balance between the saltiness of the cheese and the fruit's acidity. For lovers of unconventional desserts.

Creamy purple sweet potato (Ube) ice cream, served with kumquat citrus and a crunchy crumble. Sweet, slightly vanilla flavors with a hint of acidity.

Sweet and tart sake, often barrel-aged. Orbia Luna is reminiscent of sweet white wines with notes of honey and citrus.

Japanese plum liqueur (Umeshu) infused with black tea. Sweet, rich, and fragrant. Best enjoyed chilled, often as an aperitif or dessert.

Sweet sparkling sake ('Awayuki' means light snow). Frothy texture and a taste of sweet rice and fruit.

Junmai Ginjo sake from the Masumi brewery. Delicate, floral, and balanced. A classic reference.

Artisanal sake from Kochi prefecture. Dry and clean, with good acidity that pairs well with meals.

Sake produced using the traditional 'Yamahai' method. Rich, full-bodied, and full of umami with pronounced acidity.

Sake with a poetic name ('A man behind the times'). Often a rustic and authentic style, dry and robust.

Unpasteurized (Nama) sake. Fresh, lively, and fruity, with a slightly sparkling or tingly texture. Best enjoyed young and chilled.

Unique sake with a very low rice polishing ratio (90%). Pronounced rice flavor, notes of bran and cereals. Rustic and powerful style.

Exceptional sake, often complex and structured, reminiscent of certain white wines. Elegant and long on the palate.

From Zaku's 'Impression' series. A modern sake, very aromatic (ginjo-ka) and crystalline. Clean and precise finish.

Sake produced in France by the 'Les Larmes du Levant' brewery. Uses French water and Japanese rice. A bridge between two cultures, fresh and floral.

Junmai Daiginjo Sake aged 3 years in a snow cave (Yukimuro). Incredibly smooth, round, and pure. A luxurious experience.

Unique sake made with ancient red rice (Murasaki). Pinkish color, fruity taste reminiscent of pomegranate or cherry, with a smoky and umami touch.

Japanese blended whisky. Smooth, floral, and fruity. Very approachable and round on the palate.

Japanese gin distilled in 'Coffey' column stills. Silky texture and complex aromas of Japanese citrus (yuzu, kabosu) and sansho pepper.