Gastronomy “Joël Robuchon”

Name: Gastronomy “Joël Robuchon”
Address: Japan, 〒153-0062 Tokyo, Meguro City, Mita, 1 Chome−13−1 恵比寿ガーデンプレイス内, Tokyo

All our breads are made in-house by our team of bakers. The bread served is specially baked in the chateau restaurant's own bakery.

★ 4.5 (947) $$$$Expensive 📍 Japan, 〒153-0062 Tokyo, Meguro City, Mita, 1 Chome−13−1 恵比寿ガーデンプレイス内

Cold Appetizers

Terrine of ham and parsley served with a pastoral salad with herbs

L'Aspic de Jambon persillé accompagné d'une salade pastorale aux herbes

Terrine of ham with parsley, served with a herb salad

A chilled appetizer of ham and parsley set in jelly (aspic). Enjoy the refreshing taste and cool appearance with a side of herb salad.

Aromatic prawns and cauliflower tops served with a peanut vinaigrette

Les Crevettes aux aromates et sommité de chou-fleur servie avec une vinaigrette à la cacahuète

Angel Prawn and Cauliflower Symphony with Peanut Vinaigrette

A dish combining high-quality prawns, known as "Angel Prawns," with cauliflower. A fragrant peanut-flavored dressing adds a savory accent.

Endives and raisins marinated in coriander, accompanied by whelks

Les Endives et raisins en marinade à la coriandre, escortés de bulots

Wakkanai whelk and endive marinade with raisins and coriander flavor (+¥1,500)

A marinated dish of slightly bitter endives (chicory) and whelks. The sweetness of raisins and the aroma of coriander (parsley) create an exotic flavor.

Pacific saury on a thin tart with citrus and tapenade

Le Sanma sur une tarte fine relevé d'agrumes et d'une tapenade

Pacific saury tart with tapenade and Miyazaki hebesu citrus accent (+¥1,500)

A thin tart made with seasonal Pacific saury. The saltiness of olive paste (tapenade) and the acidity of citrus (hebesu) enhance the rich flavor of the oily saury.

Warm Appetizers

Creamy butternut squash velouté poured over a smooth foie gras royale

Le Potiron en velouté onctueux sur une royale de foie gras de canard

Butternut squash velouté poured over a smooth foie gras royale

A warm appetizer featuring a rich foie gras royale (savory custard) topped with a smooth butternut squash soup. It has a rich and creamy taste.

Ebihara Farm's seasonal vegetable medley with artichoke coulis

Le Méli-Mélo de Légumes de la ferme d'Ebihara au coulis d'artichauts

Sautéed seasonal vegetables from Ebihara Farm, Tochigi Prefecture

Sautéed seasonal vegetables from our contract farmers. Enjoy the natural sweetness and texture of the vegetables simply with an artichoke sauce.

Porcini mushrooms fricassee with a poached egg and a light cream

Le Cépe en fricassée avec son œuf poché accompagné d'une crème légère

Aromatic porcini mushroom fricassee with a soft-boiled egg and a light cream (+¥2,500)

A dish of creamy porcini mushroom fricassee with a soft-boiled egg. Break the egg and mix it with the rich sauce.

Main Courses

Seafood on saffron-flavored rice, "paella" style

Les Fruits de Mer sur un riz safrané façon “paëlla”

Sautéed seafood and chicken wings with saffron flavor, paella style (+¥2,000)

A main dish of sautéed seafood and chicken wings, finished in a paella style with saffron rice. The flavors of the sea and meat are infused into the rice.

Oven-baked threadfin bream, seared squid on an olive oil emulsion

L'Itoyori cuit au four, les encornets juste saisis sur une émulsion d'huile d'olive

Threadfin bream and white squid with an olive oil emulsion sauce

A fish dish of oven-baked threadfin bream and lightly seared white squid. The emulsified olive oil sauce enhances the natural flavors of the ingredients.

Pan-seared conger eel, duo of nagaimo served with a sauce vierge

Le Congre saisi sur la peau, en duo de nagaimo accompagné d'une sauce vierge

Duo of Conger Eel and Nagaimo with a tangy condiment

A dish combining conger eel, pan-seared for a crispy skin, with nagaimo. Served with a refreshing sauce vierge (chopped vegetables and oil sauce).

Farmhouse chicken supreme, roasted, served with a compote of bell pepper and ginkgo nuts

La Volaille Fermière le suprême roti, servi avec une compotée de poivron et noix de ginkgos

Roasted Michinoku Seiryu Dori chicken breast with paprika compote and ginkgo nuts

This dish features slow-roasted breast of "Michinoku Seiryu Dori" brand chicken. Served with a sweet stewed bell pepper and ginkgo nuts, it is a colorful dish.

Lamb shank stewed with spicy eggplant and ginger juice

La Souris d'Agneau mijotée avec des aubergines épicées et un jus de gingembre

Tender braised lamb shank coated with eggplant and served with ginger-scented broth

This dish features lamb shank slow-cooked until tender. Spicy eggplant and ginger-infused broth enhance the rich flavor of the lamb.

Pan-seared beef entrecôte, served with wasabi spinach and candied chestnuts

L'Entrecôte de Bœuf poêlée, accompagnée d'épinards au wasabi et de châtaignes confites

Pan-seared Wagyu sirloin steak, garnished with wasabi-flavored spinach salad and maitake mushroom fritters (+¥3,500)

This is Wagyu sirloin steak. The sweet, fatty meat is served with wasabi-flavored spinach and maitake mushroom fritters, offering a Japanese taste.

Desserts

Caramelized pear clafoutis with william sorbet

Le Clafoutis aux poires caramélisées, sorbet williams

Yamagata pear clafoutis with Poire Williams sorbet

A traditional French baked pear dessert, clafoutis. Enjoy the contrast between the warm dessert and the cold sorbet made with pear liqueur.

Signature Araguani chocolate crémeux, Caraibe ice cream with cocoa cookie crumbles

Le Chocolat Signature crémeux au chocolat Araguani, crème glacée Caraibe avec éclats de biscuit cacao

Smooth chocolate ganache topped with cocoa ice cream coated in bitter cookie

A dessert combining a rich chocolate cream (ganache) with cocoa ice cream. The texture of the bitter cookie provides a crunchy accent.

Rhum-infused chestnut in a meringue shell with cassis coulis

La Châtaigne infusée au rhum ambré en coque meringuée et coulis de cassis

Chestnut mousse shaped like a rose, infused with rum and vanilla (+¥1,000)

A chestnut mousse dessert encased in meringue, shaped like a rose. The aroma of rum and vanilla, and the tartness of cassis sauce harmonize with the sweetness of the chestnut.

End of menu

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