The 30th Restaurant

Name: The 30th Restaurant
Address: Japan, 〒158-0094 Tokyo, Setagaya City, Tamagawa, 1 Chome−14−1 二子玉川ライズ 30F 二子玉川エクセルホテル東急30F, Tokyo

September 1, 2024 - November 30, 2024 Autumn Flavors ~goût d’automne~

★ 3.8 (74) 📍 Japan, 〒158-0094 Tokyo, Setagaya City, Tamagawa, 1 Chome−14−1 二子玉川ライズ 30F 二子玉川エクセルホテル東急30F

LUNCH MENU

Coffee or Tea

コーヒー又は紅茶

Hot coffee or tea after your meal.

Appetizer

Entrée

Confit of Mt. Fuji Salmon with Grilled Eggplant Terrine, Marinated Persimmon, and Kabosu Sauce

富士山サーモンのコンフィ焼き茄子のテリーヌ柿のマリネカボスのソース

This is confit of Mt. Fuji salmon, slowly cooked in low-temperature oil. Enjoy the moist texture and the autumn flavors with grilled eggplant terrine and marinated persimmon. A kabosu sauce provides a refreshing accent.

Fish Dish

Poisson

Steamed Ribbon Fish with Porcini Mushroom Cream Sauce

太刀魚のヴァプールポルチーニクリームソース

This is steamed ribbon fish, cooked until fluffy. A rich cream sauce made with fragrant porcini mushrooms enhances the delicate flavor of the white fish.

Meat Dish

Viande

Roasted Iberico Pork and Ezo Deer with Poivrade Sauce

イベリコ豚と蝦夷鹿のローストポワブラードソース

A dish of roasted Iberico pork and Ezo deer. The wild flavor of the game is enhanced by the spicy poivrade sauce with a hint of pepper.

Dessert

Praline Parfait with Sautéed Pear and Cinnamon Flavor

プラリネのパルフェと洋梨のソテーシナモン風味

A parfait of fragrant praline served with sweetly sautéed pears. The flavor of cinnamon enriches the overall taste.

The Essence of TOKYO Dinner

Coffee or Tea (Decaffeinated available)

コーヒー又は紅茶 (デカフェもございます)

A post-meal drink. Choose from coffee or tea. Decaffeinated options are also available.

Amuse-bouche

Tokyo Vegetable Mousse Cream with Vegetable Miton

東京産野菜のムースクリーム野菜のミトネを添えて

Vegetable mousse

A smooth mousse cream made with fresh Tokyo vegetables. Served with slowly simmered vegetable miton, this dish allows you to savor the natural umami of the vegetables.

Appetizer

Conger Eel Terrine from Tokyo Bay with Eggplant and Mushrooms, Autumn Aroma, with Tokyo Mesclun and Aigre-doux Sauce

東京湾で獲れたアナゴと茄子のキノコテリーヌ秋の香り東京産ムスクランぞえエーグルドゥースソース

Terrine of conger eel, eggplant and mushroom

A seasonal terrine made with conger eel from Tokyo Bay, eggplant, and mushrooms. Enjoy it with a sweet and sour aigre-doux sauce and Tokyo-grown mixed greens (mesclun).

Hot appetizer

Pan-seared Foie Gras with Vegetable Compote, Earthy Presentation

フォアグラのポワレ野菜のコンポート大地のイメージ

Pan-seared Foie-gras with Chestnut puree

This is pan-seared foie gras. Served with a vegetable compote, it's a rich dish presented with a plating that evokes the earth.

Fish Dish

Fish dish

Steamed "KINMEDAI" from Tokyo Bay, Flan with Potato and Apple using Asano Poultry Farm Eggs, with Lobster Soup

東京産金目鯛のヴァプール浅野養鶏場の卵を使用したポテト、林檎入りのフランオマール海老のスープとともに

Steamed "KINMEDAI", soup of lobster, potato & apple flan

This is a fish dish featuring steamed "Kinmedai" (splendid alfonsino) from Tokyo Bay. Served with a potato and apple flan made with eggs, it's a luxurious dish to be enjoyed with a rich lobster soup.

Granite

Granite of Tokyo Tomato

東京産トマトのグラニテ

Granite of tomato

This is a sorbet (granite) made with Tokyo tomatoes. The tartness and sweetness of the tomato are refreshing, making it perfect as a palate cleanser.

Meat Dish

Meat dish

Roasted Akikawa Beef with Bordeaux Red Wine Sauce and Garnish of Tokyo Vegetables

秋川牛のローストボルドー風赤ワインソース東京産野菜のガルニチュール

Roasted Japanese beef, red wine sauce "BORDEAUX"

This is a roast of "Akikawa Beef," a premium brand from Tokyo. It's a main dish to be enjoyed with a rich Bordeaux-style red wine sauce and a garnish of Tokyo vegetables.

Dessert

Opera-style dessert with Hachijojima Ashitaba, and Truffle Ice Cream made with Tokyo Milk and Asano Poultry Farm Eggs

八丈島産明日葉のオペラ風東京牛乳と浅野養鶏場の卵のトリュフアイス

White choco "OPERA" with truffle ice

This is an opera-style cake dessert using "Ashitaba" from Hachijojima Island. It is served with truffle-flavored ice cream made with Tokyo milk and eggs.