Grill Bar Cinq (formerly Kitchen & Bar Cinq)

1400 yen per person. You can choose from appetizers, and there are dishes available only on that day, making it a varied assortment that never gets boring. Highly recommended for first-time customers.

1400 yen per person. Assortment varies daily, including liver pâté, rillettes, ham, pâté de campagne, boudin noir, fromage de tête, etc. This is a substantial and signature dish of our restaurant.

We always stock about 15 types, so we can create an assortment to your liking! *Please note that prices have been revised due to rising procurement costs. The photo shows Roquefort, Tête de Moine, Brie, Chaource, Sainte-Maure de Touraine, and Comté.

Cheese kneaded into choux pastry. Perfect as a snack with sparkling wine!

Baguette, country bread, focaccia, etc., varies daily, but all are simply flavored, without artificial seasonings or additives. You can enjoy them with peace of mind.

Various types of olives marinated in olive oil infused with walnut and herb aromas. Perfect for a small snack when you want something!

Let's start with the liver pâté! As it's a classic dish where the restaurant's style truly shines, please give it a try. Ours is made with sultana raisins and port wine for a fruity aroma.

Pork belly is simmered with aromatic vegetables and herbs sautéed in pork back fat. This traditional paste-like dish, coated in the sweetness of the fat, is served spread on baguette.

Watercress, a representative bitter green, is dressed with fromage blanc, a sheep's cheese, in a white miso-style preparation. A dish with sweetness, acidity, and richness.

Campagne (Country-style). This is also a bistro classic. We carefully prepare a hearty and well-balanced pâté, focusing on pork shoulder, cheek, duck thigh, and chicken liver.

Ratatouille (stewed and mixed). A regional dish from Nice, southern France. We vary the cooking time for each vegetable, so you can enjoy textures within the tender stew. Flavored with raspberry.

Prepared with seasonal vegetables and according to the chef's whim. The photo shows summer ingredients like white asparagus baked with Gruyère and Grana Padano cheese.

A fluffy egg omelet with warm piperade, a specialty from the Basque region of southwestern France, topped with crumbled tart with chili peppers!

We prepare dishes using recommended ingredients such as milt and anglerfish in winter, and small octopus and firefly squid in spring.

A classic French dish where the head ('tête') is set ('fromage') and bound. Since the whole head, including cheeks and ears, is simmered, we recommend washing down the sticky collagen with white wine, Cinq-style! Served after being molded in a terrine and re-sautéed. Imagine it as a savory pancake that pairs well with wine.

A terrine set with fresh pig's blood. It pairs perfectly with full-bodied red wines with strong fruitiness! A nutritious, rare, and rich dish.

Potato salad made with Kitakari potatoes from the same region as cod brandade, combined with our homemade mayonnaise for acidity and the mellowness of egg.

A salad with various types of lettuce! A refreshing dish with notes of bitterness, sweetness, and acidity. The dressing is a light vinaigrette infused with eschalot flavor.

A generous salad of freshly sliced prosciutto di Parma, wild arugula, balsamic sauce, and Parmesan cheese.

A luxurious salad using premium pork loin from Ibaraki Prefecture and domestic beef sirloin. Served with an original Caesar dressing made with garlic and egg, and a walnut mayonnaise.

Salad of Tête de Moine cheese and seasonal fruits. Marinated with fromage blanc (sheep's cheese) for a refreshing yet rich finish.

Freshly caught seasonal fish carpaccio, with a sauce of tomatoes and tobiko that pairs well with white wine!

Seasonal seafood, sea bream, and swimming crab simmered in a spiced soup in a fisherman's style! Try dipping baguette in it, it's great!

Simple pork sausage and a rich lamb chorizo with spices. Pairs well with both white and red wines. Enjoy it crispy fried with plenty of tangy Lyonnaise mustard.

Roasted Lamb Chops! Lamb fed on new shoots has a strong red meat flavor and aroma, allowing you to feel its vitality. The sauce is a rich reduction made from lamb bones, accented with herbs and anchovies.

Hanging (diaphragm) Tender (tender) steak is voluminous. The sauce is a sweet and spicy, easy-to-eat sauce made with mango chutney and chili peppers.

Beef cheek is simmered for 8 hours in a marinade of red wine, port wine, fruit vinegar, and brandy, along with aromatic vegetables. Served with seasonal vegetables and mashed potatoes.

Due to avian influenza in 2017, we cannot specify the origin, but this variety stands up to a rich red wine and fig sauce.

A cutlet made from the flavorful loin of premium pork, coated in Parmesan cheese, offering a refined sweetness. Therefore, a slightly acidic tomato-based sauce pairs well.

Available only during the hunting season from October to February. Delivered directly from hunters, so please inquire about stock. Estimated prices are 3000 yen for male and 2500 yen for female.

Risotto made with today's recommended ingredients. Made with a soup de poisson that brings out the umami of swimming crab and sea bream, absorbed into the rice.

You can also choose from our 15 types of cheeses always in stock! We can make it with rich, strongly flavored, blue, washed, or goat cheeses.

A gem that gently envelops the stomach at the end of a meal, made with beef tail broth and caramelized onions. In France, instead of ramen, it's onion gratin soup! Surprisingly filling.

Individual items from 700 yen~, Assortment from 1800 yen~. Please check the blackboard. Dessert plates are also available for birthdays and anniversaries! We await your reservations.

Raspberry puree kneaded into couverture chocolate. It's rich and not too sweet, but the tartness of the raspberries makes it feel light.