L'Atelier de Joel Robuchon Roppongi Hills Restaurant

IBERIAN PATA NEGRA HAM excellence by Joselito 36-month aged Iberian ham *** JOËL ROBUCHON'S FAMOUS CAVIAR JELLY with cauliflower cream Joël Robuchon's specialty Caviar and langoustine jelly with smooth cauliflower cream *** GAZPACHO with croutons drizzled with virgin olive oil and basil Cold tomato gazpacho with croutons *** SCALLOP the scallop in its shell with tangy seaweed butter Scallop, lightly cooked, with seaweed butter *** LANGOUSTINE in a crispy basil papillote Langoustine papillote with basil aroma *** SEA BASS meunière style with aromatics on a red butter sauce Sea bass meunière with red butter sauce, served with broccoli and mushroom condiments *** WAGYU BEEF SIRLOIN pan-seared, served with mashed potatoes Wagyu beef sirloin, served with smooth potato purée *** BASIL and lime sorbet, served with red berries Basil and lime sorbet *** MADAGASCAR VANILLA in a baked crème brûlée sprinkled with brown sugar Crème brûlée generously flavored with Madagascar vanilla, topped with raspberry sorbet *** EXPRESS COFFEE OR TEA accompanied by mignardises Coffee, tea, or espresso with mignardises

TO START LEMON its pulp in a Madagascar vanilla jelly with anise cream Lemon and vanilla jelly with anise-flavored fennel cream *** KISU and marinated red peppers on grilled eggplant, flavored with shiso Fukutsu, Chiba Kisu and eggplant, Provençal style, with shiso aroma *** AORI SQUID "AORI" squid, plancha-seared, served with artichauts à la barigoule Hagi, Yamaguchi Aori squid, plancha-seared, with artichauts à la barigoule *** AMADAI cooked in scales with a tian of vegetables in its flavored juices Crispy scaled Amadai, served with vegetable tian *** SISTERON LAMB RACK roasted with thyme flowers, served with Joël Robuchon's famous mashed potatoes French lamb, roasted with herbs, served with Joël Robuchon's mashed potatoes *** APRICOT compote and sorbet, yogurt with chia seeds Apricot compote and sorbet, accented with chia yogurt *** CHERRY its molten center in a Guanaja chocolate shell and pistachio ice cream Kirsch-infused American cherry mousse, served with pistachio ice cream *** EXPRESS COFFEE OR TEA accompanied by mignardises Coffee, tea, or espresso with mignardises

Amuse-bouche / アミューズ ブッシュ 2 Appetizers of your choice / 前菜を2品お選び下さい 2 Main courses of your choice / メインを2品お選び下さい 1 Dessert of your choice / デザートを1品お選びください Coffee or Tea or Espresso / コーヒー、紅茶、又はエスプレッソ

Amuse-bouche / アミューズ ブッシュ 2 Appetizers of your choice / 前菜を2品お選び下さい 1 Main course of your choice / 主菜を1品お選びください 1 Dessert of your choice / デザートを1品お選びください Coffee or Tea or Espresso / コーヒー、紅茶、又はエスプレッソ

«served only at lunch» / ランチのみサービス Amuse-bouche / アミューズ ブッシュ 1 Appetizer of your choice / 前菜を1品お選び下さい 1 Main course of your choice / 主菜を1品お選びください 1 Dessert of your choice / デザートを1品お選びください Coffee or Tea or Espresso / コーヒー、紅茶、又はエスプレッソ

with croutons drizzled with virgin olive oil and basil Cold tomato gazpacho with croutons

in "vitello tonnato" style with a heart of sucrine lettuce Chilled Hokkaido veal "tonnato" style, served with sucrine lettuce salad

marinated and served with a fine Provençal Melba toast Marinated sardines, Provençal style

in avocado cannelloni with fresh mint accent Snow crab and avocado cannelloni, with a fresh mint accent (+2,500)

soft-boiled and fried, on a Basque-style piperade and black garlic purée Soft-boiled egg, fried in brick pastry, with Iberian chorizo and pepper piperade

in a fine velouté with delicately spiced shiitake mushrooms Eggplant velouté with shiitake mushrooms, infused with aromatic spices

the scallop in its shell with tangy seaweed butter Scallop, lightly cooked, with seaweed butter (+1,500)

crispy, served on a bed of basil quinoa Colorful seasonal vegetables, pan-seared, served with basil-scented quinoa tabouleh

with sea urchin roe and a soft-boiled egg, in a light cream sauce Cream sauce spaghetti with sea urchin and a soft-boiled egg (+4,500)

pan-seared on the skin, served with a medley of spiced zucchini Ainame fish, pan-seared, with herb and spice flavored zucchini

meunière style with aromatics on a red butter sauce Sea bass meunière with red butter sauce, served with broccoli and mushroom condiments

in a spice crust, served with sautéed molokheya and hummus purée Iwate pork fillet with "dukkah" spice accent, with sautéed molokheya and hummus

in navarin, enhanced with rosemary-infused Provençal oil French lamb navarin, slow-cooked in a cocotte with rosemary aroma

roasted on a spit with the famous fatty potato purée Iwate Prefecture "Horo-Horo" chicken, roasted on a spit, served with potato purée (+1,500)

seasoned with pepper, mashed potatoes and crispy vegetables with jus Wagyu beef sirloin coated with black pepper, with fried vegetables (+4,000)

creamy Araguani chocolate, Caribbean ice cream with cocoa biscuit crumbles Smooth chocolate ganache coated with bitter cookie and cacao ice cream

with lavender honey on its apricot coulis Lavender honey iced nougat with apricot sauce

in a strawberry and mascarpone duo, raspberry coulis and spéculoos biscuit Cheesecake with strawberry and mascarpone, accented with spéculoos sable

in a baked crème brûlée sprinkled with brown sugar Crème brûlée generously flavored with Madagascar vanilla, topped with raspberry sorbet (+1,500)

passion fruit with exotic sorbet Passion fruit soufflé with exotic sorbet (+2,000)

and today's sorbets Assortment of today's sorbets

non-alcoholic sparkling rosé Le Manoir des Sacres, So Jennie 100ml

Alain Milliat Grape Juice, Chardonnay, White Grape Juice Grape Juice, Merlot, Red Grape Juice 120ml

Royal Blue Tea Queen of Blue, Cold Oolong Tea ~Oriental Beauty High Fermentation Oolong Tea~ 120ml

Organic Ginger Ale

Organic Lemonade

Apple Juice

Evian Sparkling Fuji Mineral Water

Evian Sparkling

Fuji Premium Sparkling Water