Lien

Name: Lien
Address: Setagaya City, Ikejiri, 3 Chome−5−22 グレースマンション, Tokyo
Price range: ¥3500 - ¥7000

On this special day of the year, we have sourced special ingredients from all over the country for this occasion. Sophisticated French ingredients, and domestic ingredients that evoke a sense of nostalgia and gently add accent. Please enjoy them to your heart's content. Owner Chef Koichi Uehara

★ 4.5 (197) $$Moderate 📍 Setagaya City, Ikejiri, 3 Chome−5−22 グレースマンション

Menu (Course Meal)

Menu A

Amuse Entrée Poisson o Viande Dessert Amuse-bouche, appetizer, fish or meat dish, dessert

A short course featuring an amuse-bouche, appetizer, main (fish or meat), and dessert. Recommended for those who want to enjoy French cuisine casually.

¥4,000 ≈ $26.00

Menu B

Amuse Entrée Poisson Viande Dessert ~Amuse-bouche~ ~Appetizer~ Assortment of appetizers ~Fish Dish~ Poêlé of today's fresh fish ~Please choose your main from the following~ Assortment of today's desserts Coffee or tea

A standard course where you can enjoy both fish and meat dishes. Appetizers and desserts are served as a platter, allowing you to savor various flavors in small portions.

¥5,000 ≈ $32.00

Menu C

2 Amuse 2 Entrée Poisson Viande Dessert 2 amuse-bouches, 2 appetizers, fish dish, meat dish, dessert

A substantial course offering two amuse-bouches and two appetizers. Ideal for those who want to savor seasonal ingredients.

¥6,000 ≈ $38.00

Menu Lien

2 Amuse 3 Entrée Poisson Viande 2 Dessert [Amuse-bouche] Scallop, Abalone, Caviar [Soup] Truffle and Consommé [Appetizer] Crab and new onion with yuzu [Appetizer] Foie gras with apple and spices [Fish Dish] Lobster with beet and capers [Meat Dish] Beef fillet, Duck [Dessert] Pear and green apple Strawberry, Raisin, Hokkaido milk

The chef's recommended full course, bearing the restaurant's name. A luxurious composition featuring abundant high-quality ingredients such as abalone, truffles, foie gras, and lobster.

¥7,000 ≈ $45.00

Menu Prive

Sakura shrimp financier with sour cream and peach compote Confit of French white asparagus with beet sauce and crumble Tsugaru Strait salmon with a smoky aroma, hyuganatsu, and tomato consommé Tartare of Aomori black wagyu beef with couscous tabouleh Firefly squid from Hyogo, sautéed eggplant with tarragon-flavored consommé Scale-grilled Amadai (tilefish) from Miyazaki with beurre blanc and clam jus, roasted black figs Galantine of Aomori Shamolock with sautéed spring cabbage Green apple sorbet with mango mousse and coconut-flavored tuile Coffee or tea after the meal

A special course that maximizes the use of seasonal ingredients. The menu is determined by special seasonal procurements and is the chef's masterpiece.

Wine Pairing Set

Wine Pairing Course: 6 types

ペアリングワインコース 6種

420ml ~Enjoy wine by the glass, paired with our dishes~

A set of 6 selected wines, each paired with a dish in the course. Enjoy the perfect marriage of food and wine.

¥6,000 ≈ $38.00

Wine Pairing Course: 3 types

ペアリングワインコース 3種

Champagne, White, Red ~Enjoy wine by the glass, paired with our dishes~

A set of 3 wines: champagne, white, and red. Recommended for those who want to enjoy wine with their main dishes.

¥3,500 ≈ $22.00

Appetizer

Menu items that can be chosen as an appetizer for the course.

Warm terrine of "Aomori Shamolock" local chicken with black truffle flavor and balsamic

青森県産青森シャモロックの温製テリーヌ黒トリュフ風味バルサミコ

A warm terrine made with "Aomori Shamolock" local chicken. Black truffle aroma and balsamic vinegar acidity provide accents.

Sautéed squid from Mutsu Bay, Aomori, with risotto made from Italian rice from Aomori

青森県産陸奥湾直送真イカのソテー青森県産イタリア米のリゾット

A combination of sautéed fresh squid and risotto. A flavorful dish where the squid's umami permeates the rice.

Sautéed baby scallops from Aomori with corn salad and watermelon gazpacho

青森県産ベビー帆立のソテートウモロコシのサラダスイカのガスパチョ

A summery appetizer combining sweet baby scallops and corn with a refreshing watermelon gazpacho (cold soup).

Confit of Japanese wagyu beef belly from Chiba, with blueberries, plums, and an endive salad

千葉県産和牛バラ肉のコンフィブルーベリープラムアンディーブのサラダ

Confit of Japanese wagyu beef belly, slow-cooked in low-temperature oil. The tartness of the fruit and the bitterness of endive harmonize with the richness of the meat.

Mousse of grilled seasonal corn with a cocktail of seafood and consommé

旬の食材焼きトウモロコシのムース魚介とコンソメのカクテル仕立て

Angel shrimp, salmon, scallops, fresh fish

A cocktail-style appetizer featuring a fragrant grilled corn mousse combined with abundant seafood and consommé jelly.

Tartare of Chiba-produced whale meat and avocado with balsamic and anchovy sauce

千葉県産クジラとアボカドのタルタルバルサミコとアンチョビのソース

A tartare of whale meat and creamy avocado. The saltiness of anchovies and balsamic vinegar sharpen the flavor.

Sweet shrimp, turnip, white peach, prosciutto, homemade fromage blanc, corn sauce

甘エビカブ白桃生ハム自家製フロマージュブラントウモロコシのソース

A colorful appetizer platter including sweet shrimp, white peach, and prosciutto. Served with fresh cheese and corn sauce.

"Angel" shrimp mi-cuit with green asparagus, parmesan, and onsen egg

天使の海老のミキュイとグリーンアスパラパルメザンホワイトエッグの温泉卵

"Angel" shrimp prepared mi-cuit (semi-raw), served with asparagus and a soft-cooked egg. Parmesan cheese adds richness.

Sautéed confit of ayu (sweetfish) from Wakayama, ravigote, potato parmentier salad

和歌山県産アユのコンフィのソテーラヴィゴットジャガイモパラのサラダ

Sweetfish is confited until tender, bones and all, then seared to a fragrant crisp. Enjoy with a tangy ravigote sauce for a refreshing taste.

Warm mousse terrine with scallops from Hokkaido, oysters from Hiroshima, and whitebait, with baked nori seaweed

北海道産帆立貝広島県産真牡蠣シラス焼きのりの温製ムーステリーヌ

A warm mousse terrine filled with seafood such as scallops, oysters, and whitebait. The aroma of baked nori seaweed whets the appetite.

Oita-produced grilled conger eel with mushroom and escargot butter sauce

大分県産アナゴの炙り焼きマッシュルームとエスカルゴバターのソース

A rich dish of fragrantly seared conger eel, paired with an escargot butter sauce flavored with garlic and parsley.

Young wild boar and young deer pâté en croûte

仔鹿と仔猪のパテアンクルート

Chilled pie with consommé

A traditional French dish baked in a pastry crust with young deer and young wild boar meat. Served chilled, with a consommé jelly to enhance the meat's flavor.

Smoked French duck with shaved frozen foie gras, served as a watercress salad

フランス産鴨の燻製とフォアグラの削り節クレソンのサラダ仕立て

A luxurious salad of smoked duck breast, topped with shaved frozen foie gras. The peppery bite of watercress adds a nice contrast.

Grilled brown bear from Hokkaido with potato purée, salt sable, and balsamic sauce

北海道産ヒグマのグリエポムピューレ塩サブレバルサミコソース

A gibier dish of grilled rare brown bear meat. Served with potato purée and balsamic sauce.

Fish Dish

Poêlé of today's fresh fish with a sauce made from the essence of Akaza shrimp

Poêlé of today's fresh fish

本日鮮魚のポワレ

Sauce made from the essence of Akaza shrimp

Poêlé of fresh fish delivered today, with crispy skin and moist flesh. Served with a sauce concentrated with the umami of shrimp.

Meat Dish

Menu items that can be chosen as the main dish of the course.

Roast of wild mallard (colvert) from Niigata, half roast

新潟県直送青首鴨のローストコルベール (半身ロースト)

+¥1000 Gibier, serves 2

A gibier dish of roasted wild mallard (colvert). Characterized by its robust flavor and delicate meat, it can be shared by two people.

Aomori Shamolock, mozzarella, and cep mushroom pie

青森シャモロックモッツァレッラセップダケのパイ包み焼き

+¥800

A fragrant dish baked with "Aomori Shamolock" local chicken, mozzarella cheese, and cep mushrooms (porcini) wrapped in pastry.

Roast of short horn beef fillet with red wine sauce

短角牛フィレ肉のロースト赤ワインソース

+¥800

Roast of short horn beef fillet, which is lean and rich in red meat flavor. It pairs exceptionally well with the classic red wine sauce.

Short horn beef fillet hamburger steak

短角牛フィレ肉のハンバーグ

+¥500

A luxurious hamburger steak made with rare short horn beef fillet. It is juicy and allows you to fully appreciate the meat's natural flavor.

Fricadelle of young wild boar from Okayama with walnuts and raisins, served with a soft-cooked egg (Gibier)

岡山県産仔イノシシのフリカデルクルミ・レーズン温泉卵添え (ジビエ)

A Western-style meatball (fricadelle) made with young wild boar meat. The texture and sweetness of walnuts and raisins add accents, served with a soft-cooked egg.

Roast young deer from Tanba, Kyoto, by female hunter Ms. Yoshii (Gibier)

女性ハンター吉井さんの京都丹波産仔鹿肉のロースト (ジビエ)

Roast young deer from Tanba, Kyoto, hunted locally. Properly handled game meat is free of gaminess and offers a tender, delicate red meat flavor.

Guinea fowl confit, mushrooms, and mascarpone baked in brick pastry

ホロホロ鳥のコンフィキノコマスカルポーネのブリック包み焼

A delightful dish with a crispy texture, made by wrapping guinea fowl confit, mushrooms, and mascarpone cheese in thin pastry (brick dough) and baking it.

Roast leg of lamb with pain d'épices flavor

仔羊モモ肉のローストパンデピス風味

Roast of young lamb leg, coated with flavorful, spiced bread (pain d'épices). A fragrant and spicy dish.

Roast of horse meat thigh with black pepper accent

馬肉モモ肉のロースト黒コショウのアクセント

Roast of lean, iron-rich horse meat thigh. The spiciness of black pepper enhances the meat's sweetness.

Roast of Manchurian pork loin from Chiba Prefecture

静岡県産満州豚ロース肉のロースト

Manchurian pork loin, known for its sweet fat and high-quality meat, is simply roasted to lock in its savory flavor.

Roast of wagyu beef thigh from Yamagata Prefecture

山形県産和牛モモ肉のロースト

Roast of wagyu beef thigh from Yamagata Prefecture. Enjoy the rich aroma and the robust umami of red meat, unique to wagyu.

Confit of wagyu beef cheek from Chiba Prefecture

千葉県産和牛ホホ肉のコンフィ

Confit of wagyu beef cheek, slow-cooked at low temperature for a long time. Characterized by its melt-in-your-mouth tenderness and rich flavor.

Dessert

French green apple cocktail

フランス産青リンゴのカクテル

Blancmange, green apple mousse, apple compote, green apple sorbet

A refreshing dessert combining green apple mousse, compote, and sorbet. Enjoy various textures and tartness.

Freshly baked Far Breton

焼き立てファーブルトン

Traditional baked pastry from Brittany

A traditional pastry from Brittany, France. A warm dessert characterized by its chewy texture, similar to a thick crepe.

Pudding made with "White Egg" directly from Tokiwa Farm, Aomori

青森県トキワ養鶏直送ホワイトエッグのプリン

A rare pudding made with "white eggs," which have white yolks. It has a rich yet clean flavor and is distinctive for its white appearance.

White peach cocktail with white peach mousse and compote, and lemongrass jelly

白桃のカクテル白桃のムースとコンポートレモングラスジュレ

A dessert featuring abundant seasonal white peaches. Lemongrass jelly adds a refreshing aroma, making it a perfect dish for summer.

Rhubarb mousse glacée with confiture and crumble

ルバーブのムースグラッセコンフィチュールとクランブル

A cold mousse made with rhubarb, a tart vegetable. Enjoy the textural contrast with jam (confiture) and cookie dough (crumble).

Caramel mousse with plum and milk ice cream, served as a parfait

キャラメルのムースプラムと牛乳アイスのパフェ仕立て

A parfait-style dessert combining a bittersweet caramel mousse with tart plums and a gently sweet milk ice cream.

Banana soufflé glacé with baked banana and prune compote

バナナのスフレグラッセ焼きバナナとプルーンのコンポート

A fluffy yet cold banana ice dessert, served with warm baked bananas and prune compote.

Semi-raw chocolate terrine

チョコレートの半生テリーヌ

A smooth and rich chocolate terrine, like raw chocolate. Enjoy the aroma of cacao and its melt-in-your-mouth texture.

White peach sorbet

白桃のシャーベット

A refreshing and fruity sorbet that seems to be made from frozen white peach juice and pulp.

French green apple sorbet

フランス産青リンゴのシャーベット

A green apple sorbet made with French green apples. The refreshing aroma and tartness unique to green apples fill your mouth.

End of menu

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Place Information

★

4.5

197 ratings on Google Maps

$$ Moderate

📍 Setagaya City, Ikejiri, 3 Chome−5−22 グレースマンション

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