French Restaurant SOMBREUIL Iidabashi Tokyo

A small, complimentary appetizer served before the meal. It's meant to prepare the palate for the main courses.

Appetizers that begin the meal, offering a selection of delicate and flavorful preparations to stimulate the palate.

Pan-fried grouper (Hata) served in the style of artichoke barigoule. Barigoule is a traditional Provençal preparation, often with artichokes, vegetables, and white wine, giving the fish a rich, savory, and aromatic flavor.

A refreshing semi-frozen dessert made from rosé grapefruit juice. Similar to sorbet but with a coarser texture, it is typically served as a palate cleanser between courses to refresh the taste buds.

The main course, offering a choice of expertly prepared meat dishes, each with distinct flavors and accompaniments.

A small pre-dessert course, served to transition the palate from savory main courses to the sweeter flavors of the main dessert.

A selection of sweet dishes to conclude the meal, each offering a unique combination of flavors and textures.

Small, delicate pastries or confections, often served alongside coffee or tea after the main dessert. They offer a final sweet bite to the meal.

A classic accompaniment to a French meal, typically served with a selection of fresh bread, creamy butter, and flavorful extra virgin olive oil.

A choice between coffee or tea, typically offered at the very end of the meal as a digestif or a relaxing conclusion.