Palace Hotel Tokyo seasonal information Summer 2018
|
|
|
- ゆあ はぎにわ
- 5 years ago
- Views:
Transcription
1 THE PALACE seasonal information Summer 2018
2 Summer at Palace Hotel Tokyo Through the windows, deep greens and blue sky paint an expansive vision of a summer day. Within, colorful fresh ingredients and refined hospitality combine to delight the senses.
3 SUMMER CUISINE June French Restaurant CROWN 6F 2,200 Sautéed apricot scented with thyme, pistachio ice cream, ricotta mousse 2,200 Lunch Course 6,500 Dinner Course 13,000 July 4,800 Summer vegetables with black olive emulsion, onion crumble 4,800 Lunch 11:30a.m.-2:30p.m. Dinner 5:30p.m.-9:30p.m.(L.O.) Tel: August 8,000 Roast rack of lamb, carrot déclinasion, persillade and Dijon mustard gravy 8,000 Gastronomique de l été 24,000 Summer Epicurean Course 24,000 A special full-course meal featuring Scottish lobster hors d oeuvre, abalone, and Matsusaka beef filet Served during dinner hours only
4 SUMMER CUISINE Japanese Restaurant WADAKURA 6F -SUZUMI- 22,000 ( ) Suzumi for Summer 22,000 A full-course presentation of summer flavors including a choice of eel on rice or sukiyaki-style hotpot prepared with Ohmi beef Summer Luncheon Delight 8,600 Lunch Dinner 5,600 13,000 Kagoshima Eel in a Lacquer Box 8,600 Grilled unagi (freshwater eel) served over rice with traditional condiments Available for lunch only As each portion is cooked to order, some time may be required for preparation Lunch 11:30a.m.-2:30p.m. Dinner 5:30p.m.-9:30p.m.(L.O.) Tel:
5 SU M M E R C U ISI N E Tempu r a TATSU M I 6F 天麩羅 鮑に天然鮎 そして鱧 夏を代表する食材の旨味を 軽やかな衣で閉じ込めた絶品の天麩羅をご堪能ください 提供期間 2018 年 6月1日(金) 8月31日(金) Teppa ny a k i G O 6F 鉄板焼 ランチコース ゆり 8,600 (夏野菜と太刀魚をメインとした天麩羅7品) ディナーコース すいれん 17,000 (月替わりのメイン食材を含む天麩羅 9品 6月 鮑 7月 岐阜県産天然鮎 8月 鱧) Lunch Course Yuri 8,600 厳選された黒毛和牛や鮑の味わいを 滋味豊かな天然塩と特製ソースが引き立たせます 提供期間 2018 年 6月1日(金) 8月31日(金) (7 courses including summer vegetables and cutlass fish) Dinner Course Suiren 17,000 (9 courses including tempura specialty of the month. June: Abalone; July: Wild sweetfish; August: Pike conger) ランチ Lunch 5,600 ディナー Dinner 13,000 ランチコース 碧水 -HEKISUI- 11,000 (全 8品 蝦夷鮑の鉄板焼 黒毛和牛フィレ100g または サーロイン120g 含む) ディナーコース 磯風 -KAZE- 21,000 (全 8品 江戸前穴子の鉄板焼 近海産鮑の磯蒸し 黒毛和牛フィレ100g または サーロイン120g 含む) 特選松阪牛コース サーロイン 150g 各200ｇのご用意もございます Lunch 11:30a.m.-2:30p.m. Dinner 5:30p.m.-9:30p.m.(L.O.) Tel: Lunch Course Hekisui 24,000 フィレ 150g 25,000 11,000 (8 courses including grilled abalone, 100g Japanese black beef filet or 120g Japanese black beef sirloin) Dinner Course Kaze 21,000 (8 courses including grilled anago (saltwater eel), steamed abalone, 100g Japanese black beef filet or 120g Japanese black beef sirloin) Choice Matsusaka Beef Course Sirloin (150g) 24,000 Filet (150g) 25, g portions are also available. ランチ Lunch 5,600 Lunch 11:30a.m.-2:30p.m. ディナー Dinner 14,000 Dinner 5:30p.m.-9:30p.m.(L.O.) Tel:
6 2,800 Chilled capellini with lobster, caviar, tomato and mixed herbs 2,800 1,800 Saltwater eel and eggplant terrine, sherry vinegar and shallot vinaigrette 1,800 SUMMER CUISINE All-Day Dining GRAND KITCHEN 1F 3,400 Plancha Quail, walnuts, quatre-épices, dark cherry sauce 3,400 1,400 Melon compote and sorbet with yogurt espuma 1,400 3,300 Cocotte Isaki (striped grunt) and mussels with seaweed, edamame, tomato 3,300 (6:00a.m.-10:30a.m.) 4,000 (11:30a.m.-2:30p.m.) 2,800( ) / 4,000 / 6,000 (5:30p.m.-10:00p.m.) 6,000 / 6,800 / 8,800 Breakfast (6:00a.m.-10:30a.m.) 4,000 Lunch Course (11:30a.m.-2:30p.m.) 2,800 (Weekdays only) / 4,000 / 6,000 Dinner Course (5:30p.m.-10:00p.m.) 6,000 / 6,800 / 8,800 6:00a.m.-11:00p.m.(L.O.) Tel:
7 Sushi KANESAKA 6F SUMMER CUISINE Chinese Restaurant AMBER PALACE 5F 6,500 15,000 (8 ) Lunch 6,500 Dinner 15,000 Private dining room for up to 8 persons available ( ) 9 7 ( ) Available June 8 (Fri.) through September 7 (Fri.) Lunch 11:30a.m.-2:00p.m. Dinner 5:00p.m.-9:30p.m.(L.O.) Tel: ( 7 ) ( 9 ) 2 6,000 13,000 Lunch Course (7 courses including our famed Peking Duck) from 6,000 Dinner Course (9 courses including our famed Peking Duck) from 13,000 Courses prepared for a minimum of 2 persons 2,500 Spicy fried rice with saltwater eel and aubergine in earthware pot 2,500 Lunch 3,240 Dinner 13,000 Lunch 11:30a.m.-2:30p.m. Dinner 5:30p.m.-9:30p.m.(L.O.) Tel:
8 SUMMER CUISINE Lounge Bar LOUNGE BAR PRIVÉ 6F Mariage Privé -Seasonal Cocktail Course ( ) 8 31 ( ) 5:00p.m.-8:00p.m. ( ) Mariage Privé -Seasonal Cocktail Course- A flight of cocktails, served with a selection of amuse-bouche and desserts. Available July 1 (Sun.) through August 31 (Fri.) Hours: 5:00p.m.-8:00p.m. (reservations required) 3 4, ,600 3 cocktails 4,200 7 cocktails 9,600 Summer Cocktail Fair The Champagne Melon Baller 14,000 Mojito de Privé 2,000 Fresh Peach Punch de Privé 2,000 Privé Afternoon Tea 3,900 5,700 2:00p.m.-4:30p.m. 5:30p.m.-6:30p.m. 2 ( ) 2 Privé Afternoon Tea 3,900 5,700 with a glass of Champagne Enjoy a leisurely afternoon sojourn with a selection of summer specialties. Hours: 2:00p.m.-4:30p.m. 5:30p.m.-6:30p.m. Evening seating limited to two parties (reservations required) Afternoon Tea seating is limited to 2 hours 11:30a.m.-midnight Tel:
9 Shaved Ice 1,500 each SUMMER CUISINE & Matcha green tea & azuki beans with rice-flour dumplings & Mango & coconut with yogurt cream Also available at GRAND KITCHEN Lobby Lounge THE PALACE LOUNGE 1F Summer Afternoon Tea 1:00p.m.-4:30p.m. ( 2:00p.m. ) 1:00p.m.-3:00p.m. 3 Summer Afternoon Tea 4,200 6,000 4,200 6,000 with a glass of Champagne A tempting array of summer delicacies, attractively presented in tiered lacquer boxes Hours: 1:00p.m.-4:30p.m. (from 2:00p.m. on Saturdays, Sundays & holidays) Reservations accepted on weekdays 1:00p.m.-3:00p.m. for guests ordering our Afternoon Tea. Afternoon Tea seating is limited to 3 hours Summer Champagne % HENRI GIRAUD Blanc de Craie Also available at Royal Bar 3,000 17,000 Glass 3,000 Bottle 17,000 10:00a.m.-midnight Tel:
10 SUMMER CUISINE Main Bar ROYAL BAR 1F Pastry Shop SWEETS & DELI B1F & Summer Fruits Cocktail Selection Bellini Mango Penicillin 2,200 each Watermelon Salty Dog 7 1 ( ) Bellini is available from July 1 (Sun.) Also available at The Palace Lounge 11:30a.m.-midnight Saturdays, Sundays & holidays 5:00p.m.-midnight Tel: New Pastries Mangue & tomate gelée 650 L été 650 Raine 650 New Breads Tropique 300 Niçoise 350 Peach yogurt danish 350 Gâteau brioche citron :00a.m.-8:00p.m. Tel:
11 SPA TREATMENT FOR SUMMER ACCOMMODATION PACKAGE FEEL FIT & ( ) 8 31 ( ) Reservations accepted: June 1 (Fri.) through August 31 (Fri.) Available dates: July 1 (Sun.) through August 31 (Fri.) 1 per room ( 45 ) Deluxe King/Twin (Park-side; 45 ) 1 2 With breakfast 80,000 93,000 & ,000 Summer Breeze Body & Eye Treatment 120 minutes 30,000 A mineral salt scrub followed by an oil treatment leaves skin polished and smooth. Eye treatment focuses on firming and brightening eye area with iced serum cubes containing ginkgo biloba and marine spring water. ( 75 ) Executive Suite (Park-side; 75 ) , , ( ) ( 15, ) ( ) Prices are for single or double occupancy, per room per night, subject to consumption tax, Tokyo Metropolitan Accommodation Tax and service charge. Upgrade from Deluxe to Club Room is available at an additional 15,000 per night, subject to consumption tax and service charge. Benefits (60 ) evian SPA TOKYO (1 1 ) One-hour training session with personal trainer in pool or fitness room Use of evian SPA TOKYO bathing area Original evian SPA TOKYO tote bag (one per person) Spa Products for Summer 200ml 4,700 ANNE SEMONIN Exfoliating Shower Gel 200ml 4,700 Gentle shower gel-type body scrub with vitamin E; refreshing jasmine and green tea fragrance transforms bath time into a luxurious indulgence. Tel: Tel: (6:30a.m.-10:00p.m.)
12 ONLINE SHOP PALACE HOTEL TOKYO ONLINE SHOP Cakes from Sweets & Deli & Summer Gift Selection 5 Original bouchée 1,400 5 ( ) 8 Chocolate brownies 1, Assorted pickled plums 3,800 6 Mandarin orange juice 2, % 10 Orange sandwich cookies 1,300 & 10 Raisin & cranberry sandwich cookies 1,300 6 Fruit jelly assortment 3,300 Sake cake 3,400 Online Shop Instagram Campaign 2 "#palacehoteltokyo" "#palacetokyosummer2018" ( ) 8 31 ( )
13 SPECIAL EVENTS SUMMER EVENTS MASAYUKI SUZUKI SUMMER DINNER SHOW 2018 Masayuki Suzuki Private Hotel Tour 2018 BALLET GENTS SUMMER DINNER SHOW Ayumu Gombi 2018 K Ballet Gents ( ) No ( ) Dinner 6:30p.m.-8:00p.m. Show 8:00p.m.- 2F ( ) 40,000 ( ) 6 8 ( ) 10:00a.m :15p.m ( ) 1 Dinner ( ) 5:30p.m.-7:00p.m. Show 7:00p.m.- 8:00p.m. 2 Show 7:00p.m.- 8:00p.m. Dinner ( ) 8:00p.m.-9:30p.m. 2F (Show ) 30,000 ( ) Ballet Gents ( ) 5 29 ( ) 10:00a.m.- Dinner Show Dinner Ballet Gents Profile K K Profile & T ( ) ( 45m²) ( 45m²) 42,000 49, ( ) 1 4,000( ) (1F ) 1 1 Tel: (10:00a.m.-6:00p.m.)
14 Profile: Born in Kyoto, Japan, 1962, Mishima moved to Venice in In 1996, she began visiting glass ateliers on Murano Island, creating pieces in collaboration with glass masters. In 2001, she was the recipient of the Giorgio Armani prize awarded by Sotheby s in London. Exhibits of her works have been held at the Vangi Sculpture Garden Museum, Shiseido Gallery, and numerous European museums and galleries. She currently divides her time between Venice and Kyoto. Size: w350 h390mm Location: Private dining room, Japanese Restaurant WADAKURA Marunouchi, Chiyoda-ku, Tokyo JAPAN Tel: C O V E R A R T ACCESS: C13b JR Direct access from Otemachi Subway Station Exit C13b via underground passageway 8-minute walk from JR Tokyo Station Marunouchi North Exit (underground passageway is also available) 30 minutes from Haneda International Airport by car 60 minutes from Narita International Airport by car The Imperial Palace CELLULA( ) CELLULA Ritsue Mishima Uchibori-dori Ave. Hibiya-dori Ave. Wadakura Fountain Park Otemachi Sta. C13b Exit Ote-mon Gate A window, casting light into the soul of the viewer. Marunouchi Building Marunouchi North Exit JR Tokyo Sta. Shin-Marunouchi Building Eitai-dori Ave. ( & ) Menus are subject to change. Kindly inform our staff prior to ordering if you have any food allergies or are observing dietary restrictions. Unless otherwise indicated, all prices are subject to tax and service charge. (Service charge is not levied at Pastry Shop SWEETS & DELI or evian SPA TOKYO.)
15 2018
2 n d A n n i v e r s a r y 2
2 n d A n n i v e r s a r y 2 Palace Hotel Tokyo 2nd Anniversary May 17, 2014 Celebration Cuisine 2 2014 5 1 ( ) 5 31 ( ) Available May 1 (Thur.) through May 31 (Sat.) Dinner Course Progrès 5:30p.m.- 10:00p.m.
A Festive Christmas 2018
A Festive Christmas 2018 Festive Celebrations at Palace Hotel Tokyo Golden bubbles in the glass add to the festive aura of a special evening, spent savoring a sumptuous meal. The glittering lights of the
E x p e r ienc e t he He a r t of Ja p a n. A haven of hospitality, serene and refined, the new incarnation of Palace Hotel Tokyo embodies the very be
E x p e r ienc e t he He a r t of Ja p a n. A haven of hospitality, serene and refined, the new incarnation of Palace Hotel Tokyo embodies the very best of Japan. Here, we have taken meticulous care to
THE PALACE seasonal information Summer 2016
THE PALACE seasonal information Summer 2016 Summer at Palace Hotel Tokyo Assembled to resemble pictures, dishes evoke a refreshing summer breeze. Welcome the sunny season, chilled refreshment at hand.
A Festive Christmas 2017
A Festive Christmas 2017 Festive Celebrations at Palace Hotel Tokyo The glitter of the city lights adds a festive air to our holiday hospitality. Join us during this special season for a superlative interlude
2019 Mihan Menu
Fresh Juice / / 300ml /Glass 1800ml /Bottle Orange/ Grapefruit /Kiwi $220 $980 Soft Drink //// $150 Coca Cola/Diet Coke/Sprite/Calpis/Ginger Ale 1000ml 250ml Acqua Panna Mineral Water $200 $140 $200 $140
A Festive Christmas 2014
A Festive Christmas 2014 Festive Celebrations at Palace Hotel Tokyo Illuminated for the holidays, Palace Hotel Tokyo is the perfect place to celebrate the festive season with friends and loved ones. Christmas
THE PALACE seasonal information Spring 2017
THE PALACE seasonal information Spring 2017 Spring at Palace Hotel Tokyo Welcome the season of glorious blossoms with colorful delicacies and a glass of fine wine, hand-picked by our sommelier. Gentle
THE PALACE seasonal information Winter
THE PALACE seasonal information Winter 2017-2018 Winter at Palace Hotel Tokyo A fusion of tradition and innovation creates mellow flavor in a glass. Surely the perfect way to start off an elegant winter
1604-10_BOOKLET0506_06s
5 A PLACE TO EAT at Hilton Tokyo MAY JUNE 2016 6 Tang Dynasty Chang an and Silk Road 5/11 7/5 Beauty & Collagen Dinner Course 6/30 9,000 15,000 LUNCH Beauty & Collagen Lunch Set 5/16 6/30 4,500 Prices
201904CafeLECCOURT_G-menu
GRAND MENU Kindly inform your waiter if you are allergic to certain foods or are observing dietary restrictions. PASTRY 9:00~ Recommended Apple Pie a la mode Set (served with Coffee or Tea) Pastry Pastry
Palace Hotel Tokyo seasonal information Spring 2018
THE PALACE seasonal information Spring 2018 Spring at Palace Hotel Tokyo Bright, fresh specialties, artfully arranged and topped with a single petal, herald the arrival of a new season. Join us in soothing
Palace Hotel Tokyo seasonal information Autumn2018
THE PALACE seasonal information Autumn 2018 Autumn at Palace Hotel Tokyo Selected ingredients are transformed into works of art on the plate, tempting the appetite with superb presentations and memorable
A little something for a friend or loved one, from Aman Tokyo.
T h e G i f t C o l l e c t i o n A little something for a friend or loved one, from Aman Tokyo. Aman Tokyo Juices Aman Tokyo s juices are pressed on Tanii Farm, nestled in Wakayama Prefecture, western
Autumn at Palace Hotel Tokyo Refreshing night air tempts you to savor splendid cuisine or linger at the bar. Witness the progression of autumnal splen
THE PALACE seasonal information Autumn 2014 Autumn at Palace Hotel Tokyo Refreshing night air tempts you to savor splendid cuisine or linger at the bar. Witness the progression of autumnal splendor during
1 A PLACE TO EAT at Hilton Tokyo JANUARY FEBRUARY
1 A PLACE TO EAT at Hilton Tokyo JANUARY FEBRUARY 2018 2 An open flame grill serving local and international produce and hearty food. LUNCH 1 1:00am 3:00pm (L.O. 2:30pm) AFTERNOON 3 :00pm 5:00pm (L.O.
THE PALACE seasonal information Autumn 2017
THE PALACE seasonal information Autumn 2017 Autumn at Palace Hotel Tokyo Autumn delicacies echo the colors of the foliage as the earth turns away from the sun. Working wonders with the bounty of the harvest,
Noodle soup with braised shark s fin Per person Select your favorite taste (soy sauce or spicy vinegar sauce)
Noodle soup with braised shark s fin Per person Select your favorite taste (soy sauce or spicy vinegar sauce) Recommended Dishes Stir fried homard lobster and leek with soy sauce Braised homared lobster
1 s t A n n i v e r s a r y
1 s t A n n i v e r s a r y 1st Anniversary Accommodation Packages 1 1 s t A n n i v e r s a r y S u i t e P a c k a g e -Lu xur y Escape to Wel lness- (Limited availability) ( 2 ) - - P a l a c e H o
T H E P A L A C E seasonal information Winter 2013
T H E P A L A C E seasonal information Winter 2013 W i n t e r a t P a l a c e H o t e l To k y o Wi nt e r br i n g s s p e c i a l t i me s to w a r m you r he a r t. R e f re s h a nd rela x w it h
SG-D01
FOOD AND DRINK MENU OPEN 17:00 CLOSE 24:30 -LAST ORDER 23:30- A service charge(100yen) will be added to the total amount of your bill. SEATIME BLD 2F 15 MINATO CHATAN OKINAWA 8 926 2755 Please tell us
A F e s t i v e C h r i s t m a s
A F e s t i v e C h r i s t m a s 2 0 1 3 F e s t i v e C e l e b r a t i o n s a t P a l a c e H o t e l T o k y o Illuminated for t he holidays, Pa lace Hotel Tok yo is t he perfect place to celebrate
A Southern Italian Breeze at K shiki ケシキに南イタリアの風が吹く K'SHIKI Sample true Italian flavours, crafted by new chef Alfonso Crescenzo at Italian Dining K shiki 38F. His lasagne is made with beef meatballs, salami,
DINNER Dinner Course ディナーコース 17:30-20:30 Casual カジュアル 牛はらみ肉のロースト冷製カルパッチョサラダ添え Roasted skirt steak with fresh carpaccio salad または or 野菜のクリームスープ Vegetab
DINNER Dinner Course ディナーコース 17:30-20:30 Casual カジュアル 牛はらみ肉のロースト冷製カルパッチョサラダ添え Roasted skirt steak with fresh carpaccio salad または or 野菜のクリームスープ Vegetable cream soup お魚のポワレフレッシュトマトソース Sautèed fish with fresh
T H E P A L A C E seasonal information Spring 2013
T H E P A L A C E seasonal information Spring 2013 S p r i n g a t P a l a c e H o t e l To k y o Beaut i f u l ly prepa red mea ls i mpa r t a heightened sense of well-being, enhanced by the soft sunlight
Meeting Package
MEETING PACKAGE JAPANESE ENGLISH ANA InterContinental Tokyo 1-12-33 Akasaka Minato-ku Tokyo 107-0052 Japan FULL DAY PLAN WITH LUNCH FULL DAY MEETING WITH LUNCH 18,700 per person *Applicable for 10-50 delegates
Palace Hotel Tokyo seasonal information Spring 2019
THE PALACE seasonal information Spring 2019 Celebrate the Arrival of Spring with Flavorful Selections, Beautifully Arranged Buds sprout, leaves unfurl and the cherry blossoms burst into bloom. The vitality
Menu saveur ~ ムニュサヴール ~ 6,000 万願寺唐辛子のタルタルとブルーテ柑橘風味のクリーム添え Manganji Pepper Tartare and Velouté, Served with Citrus Creamy Sauce 冷製ラタトゥイユのテリーヌ仕立て野菜のムースと
Menu saveur ~ ムニュサヴール ~ 6,000 Manganji Pepper Tartare and Velouté, Served with Citrus Creamy Sauce フルーツトマトの冷製パスタミルクファームすぎやまさんのモッツァレラムース Chilled Spaghettini with Fruit Tomato Sauce, Topped with Mozzarella
T H E P A L A C E seasonal information Summer 2013
T H E P A L A C E seasonal information Summer 2013 S u m m e r a t P a l a c e H o t e l To k y o Sun on the water and shades of greenery color a summer interlude. Take advantage of special spa treatments
The name Flora comes from Roman mythology Goddess of flower and spring. Flowers and fruits are used as a motif to represent the restaurant. In additio
The name Flora comes from Roman mythology Goddess of flower and spring. Flowers and fruits are used as a motif to represent the restaurant. In addition to the regular menu, Vegan and Gluten-free menu are
L ランチタイム lunch Japanese Restaurant RINKU TEPPANYAKI 鉄板焼 りんくう 定休日 木曜日 祝日は営業致します ランチ営業時間 ラストオーダー 閉店30分前
L ランチタイム lunch 鉄板焼 りんくう 定休日 木曜日 祝日は営業致します ランチ営業時間 11 30 14 30 ラストオーダー 閉店30分前 L ランチタイム lunch 国産牛 のコース BASIC LUNCH ランチサラダ Lunch Salad 国産牛赤身 80ｇ Japanese Beef 80g Rice / Miso / Pickles コーヒー Coffee 3,300 税別
鉄板焼 匠
鉄板焼富良野野和牛牛コース Takumi Seasonal Dinne er Course 匠夏の味味覚ディナーコース富良良野和牛と帆立立貝を満喫する季節限定定の北海道ディナーコースです 8 月 1 9 月 30 Today s Appetizer Grilled Scallops with White Wine Sauce Horseradish Flavored Today s Grilled
グランドメニュー｜ル・パン神戸北野 伊丹空港店
Hotel La Suite Kobe Harborland is the first hotel in Japan to receive entry into the Small Luxury Hotels of the World. Set Menu Lunch & Dinner A Carbohydrate off Pasta with Chicken and Pork in Spicy Ragu
Lunch Course "AYAME" 5,500 Appetizer Japanese Beef Sirloin Steak 100g Rice Lunch Course "YURI" Assorted Appetizer 12,000 Sherbet Fish of the Day and S
Lunch Course "YAMABUKI" 7,800 Beef Confit with Bamboo Shoot and Broad Bean Clam and Green Peas Soup Japanese Beef Sirloin Steak 100g Rice or Garlic Rice with Whitebait Product JAPAN TOKYO FUKAGAWA WINERY
lunch menu Apr 2018 web
GION JAPANESE RESTAURANT lunch menu Don Bowl of rice with toppings FRESH SALMON DON $20 slice of fresh salmon with ginger, wasabi and spring onion FRESH TUNA DON $30 slice of fresh tuna with ginger, wasabi
newmenudraft copy
Hale Lani Terrace Island Style Cafe Restaurant Menu OPEN 11 00 CLOSE 21 00 Lunch 11 00 14 00 Cafe/Dinner 14 00 21 00 Last order FOOD 20 00 DRINK 20 30 Facebook Hale Lani Terrace Instagram @halelaniterrace
鉄板焼 RURI ディナーメニュー
奏 KANADE 前菜 本日のスープ 下記よりお肉をお選びください Please choose your steak below 京丹後産コシヒカリ又はお茶漬け Steamed rice Kyotango or Ochaduke Steamed rice from Kyotango You can change to a Garlic rice additional 1,200yen 赤出し / 香の物
鉄板焼 絆 Teppanyaki KIZUNA お通し Amuse bouche 本日の前菜 Assortment of seasonal appetizers ガーデンサラダ Garden salad 季節の焼野菜の盛合せ Assortment of grilled seasonal vegeta
鉄板焼 絆 Teppanyaki KIZUNA 季節の焼野菜の盛合せ Assortment of grilled seasonal vegetables 特選黒毛和牛サーロイン １２０ｇ Wagyu sirloin (120g) 特選黒毛和牛フィレ １００ｇ Wagyu fillet (100g) 活伊勢海老のグリル + 3,000 Grilled Ise lobster (+ 3,000) ご飯 味噌汁
et Menu Tenju set Appetiser, salad, deep-fried assorted seafood and vegetables with soya sauce on rice, pickles and miso soup 2,900 Tempura set Appeti
Lunch Menu Lunch Course Lunch kaiseki Appetiser, sashimi, simmered dish, vinegared dish, grilled dish, rice, pickles and miso soup, dessert 9,800 Lunch course hun Appetiser, sashimi, simmered dish, vinegared
S p r i n g a t P a l a c e H o t e l T o k y o Discover the delights of spring with sumptuous seasonal delicacies, cherry blossom-scented sweets, and
T H E P A L A C E seasonal information Spring 2014 S p r i n g a t P a l a c e H o t e l T o k y o Discover the delights of spring with sumptuous seasonal delicacies, cherry blossom-scented sweets, and
鉄板焼
鉄板焼 Teppan yaki 数量限定 ~Limited menu~ 匠 ( たくみ ) Teppan course TAKUMI 先附 生野菜 旬の焼き野菜黒毛和牛ハンバーグステーキ 食事 ( 国産米 ) 甘味 Appetizer, fresh salad, sautéed seasonal vegetables Japanese Wagyu beef hamburg steak, Japanese
Lounge_GrandMenu_LD
LIGHT MEAL 8:00 ~ 10:00 ムニュナチュール 2,380 Menu Nature オーガニックジュース ( フルーツ & ベジタブル ) グリーンサラダフルーツヨーグルトサラダ スモークサーモン 生ハム イタリアンサラミホットサンド クロワッサン コーヒーまたは紅茶 Organic Juice (Fruits & Vegetables Mix), Green Salad Yogurt
Domestic beef hamburger steak Lunch 本日のスープ Today s soup グリーンサラダ Green salad 焼き野菜 Grilled vegetables 国産牛ハンバーグ 160g Domestic beef hamburger steak 160g 京
Domestic beef hamburger steak Lunch グリーンサラダ Green salad 焼き野菜 国産牛ハンバーグ 160g Domestic beef hamburger steak 160g 京丹後産コシヒカリ Steamed rice from Kyotango 京丹後コシヒカリを追加 1,200 円でガーリックライスに変更できます Steamed rice from
NY Italian Buffet & Dinner Course Pasta Mezze Rigatoni served with Smoked Sword fish and Fennel Aglio Olio flavored Almond Linguine served with Simmer
NY Italian Buffet & Pasta Course Pasta Mezze Rigatoni served with Smoked Sword fish and Fennel Aglio Olio flavored Almond Linguine served with Simmered Chicken, Cartilage and Greens Bolognaise Tesoro di
Summer at Palace Hotel Tokyo Savor the fresh flavors of summer, enhanced by glinting sunlight and breezes teasing wavelets on the surface of the moat.
THE PALACE seasonal information Summer 2014 Summer at Palace Hotel Tokyo Savor the fresh flavors of summer, enhanced by glinting sunlight and breezes teasing wavelets on the surface of the moat. Enjoy
Afternoon Tea Set アフタヌーンティーセット 11a.m. - 7p.m. Delvaux デルヴォー Savory セイヴォリー Pâté de Campagne Mille Feuille, Mushrooms and Truffle Cream, Mustard Seeds パ
The Ritz-Carlton Signature Afternoon Tea ザ リッツ カールトンシグネチャーアフタヌーンティー 11a.m. - 7p.m. Delvaux デルヴォー Champagne シャンパン Perrier-Jouët Belle Epoque 2008 (One Glass) ペリエジュエベルエポック 2008 ( グラス ) Savory セイヴォリー Pâté
LL_Foods_
Weekday Breakfast Set 8:00 ~ 10:00 コーヒーまたは紅茶がセットになっております Served with choice of coffee or tea. ムニュナチュール 2,380 Menu Nature オーガニックジュース ( フルーツ & ベジタブル ) グリーンサラダフルーツヨーグルトサラダ スモークサーモン 生ハム イタリアンサラミホットサンド クロワッサン
GM_plustokyo_web_GMgattai
ecommend plustokyo Menu seafood platter / bbq grille seafood spaghetti / bagna cauda Seafood latter oyster / red shrimp/ crab / whelk shell / princess turban shell BBQ Grilled of " Mochi Buta" ork and
SKY CRUISER
Recommend Cocktail Belvederre Vodka グラス Strawberry Spritzer Premium Salty Dog Bervederre Martini Recommend Cocktail The BOTANIST グラス Islay Gin & Tonic Tropical Tonic Gin & Water Recommend Cognac グラス Remy
A4メニュー_201803_FIX
DRINK COFFEE & LATTE 300 Coffee 480 Cappuccino 500 Espresso tonic Strawberry cheese latte Chocolate brownies mocha Baked apple latte 450 Café latte 500 Soy latte 500 Skinny latte Caramel salt café latte
web dinner
Nabe Promotion Globefish Amuse Globefish, assorted vegetables Rice porridge and Japanese pickles Fruits 17,000 Globefish course Globefish sashimi, fried globefish Globefish, assorted vegetables Rice porridge
dinner_yaesu_1P
GRAND MENU Course Menu 3,500 5,150 8,200 A. B. A. B. A. B. C. A. B. C. A. B. A. B. A. B. Vegetables Cold Appetizers 1. Fried meat dumplings 7. 8. Assted cold appetizers Three kinds of cold appetizers 4,220
RD90_Menu_1812
GRAND MENU 民以食為天 H2 MENU P1 Dumpling Pan Fried Gyoza Original Pan Fried Gyoza Curry Pan Fried Gyoza Shrimp FRIED Y02 RM 12 Y10 RM 12 Y11 RM 18 PAN Deep Fried Gyoza Original Deep Fried Gyoza Curry Deep
Vegetables Cold Appetizers 1. Fried meat dumplings Assorted cold appetizers Three kinds of cold appetizers 4,220 2,210 3,190 1, ,140
Vegetables Cold Appetizers 1. Fried meat dumplings 7. 8. Assorted cold appetizers Three kinds of cold appetizers 4,220 2,210 3,190 1,690 4 760 6 1,140 9. Cold abalone 3,090 1,640 2. Boild meat dumplings
Breakfast Malmaison Breakfast Natural Breakfast Choice of Juice Orange/Tomato/Carrot Plain Yogurt&Salad Soup Choose one of each from eggs and meat whe
Breakfast Eggs Benedict Breakfast Two halves of a hot buttered English muffin topped with bacon, smoked salmon, and poached eggs, lavished with rich Hollandaise sauce Choice of Juice Orange/Tomato/Carrot
Lounge_TarrifMenu_BF_ _ai
Weekday Breakfast Set 8:00 ~ 10:00 コーヒーまたは紅茶がセットになっております Served with choice of coffee or tea. ムニュナチュール 2,380 Menu Nature オーガニックジュース ( フルーツ & ベジタブル ) グリーンサラダフルーツヨーグルトサラダ スモークサーモン 生ハム イタリアンサラミホットサンド クロワッサン
CASUAL RESORT DINING SERENA GRAND MENU
GRAND MENU Assorted Cold Hors d'oeuvre Appetizer Fried Chicken and French Fries Smoked Trout Salmon with Capers Today's Soup Cream of Corn Soup with Kernels Soup French Onion Soup Salad Caesar Salad Combination
イタリアンダイニング ジリオン
Pasta Spaghetti with simmered Pork and Chestnuts in Bianco sauce Japanese Squash and Rcotta cheese Gnudi with Squash sauce Spelt Penne with salty Pacific cod and Turnip in Cream sauce Bolognaise Tesoro
イタリアンダイニング ジリオン
NY Italian Buffet & Pasta Course Pasta Mezze Rigatoni served with Smoked Sword fish and Fennel Aglio Olio flavored Almond Linguine served with Simmered Chicken, Cartilage and Greens Bolognaise Tesoro di
Gorgeous Natale Dinner ~Stuzzichini~ Assorted appetizer. ~Antipasto~ Terrine of foie gras garnished with Omar Catalana ~Pasta~ Homemade Tagliatelle St
Natale Dinner ~Stuzzichini~ Assorted appetizer. ~Antipasto~ Panna Cotta of Celeriac Shrimp&Squid on top ~Primo ~ Tagliolini Bianco with Pickled vegetable ~Carne ~ Stew of Beef cheek ~Dolce~ Fruits minestrone
Autumn at Palace Hotel Tokyo The bounty of autumn delights the epicure. A glass of mellow spirits complements the colorful abundance of land and sea,
THE PALACE seasonal information Autumn 2016 Autumn at Palace Hotel Tokyo The bounty of autumn delights the epicure. A glass of mellow spirits complements the colorful abundance of land and sea, prepared
41
R E S T A U R A N T G U I D E 41 I N S P I R I N G D I N I N G E X P E R I E N C E With a choice of four innovative restaurants and a stylish bar & lounge at the Conrad Tokyo, memorable dining experiences
dinner
Menu Plat defini au choix 5,200 Amuse アミューズ 本日のアミューズを 1 品 1 kinds Amuse 本日の前菜 Today's Appetizer 下記より 1 品お選びください レンズ豆の軽いクリームスープ Cream soup lentil あさりのミネストローネ Minestrone 下記より1 品お選びください Today's Fish (Please
bev_p1_
COFFEE Coffee (Hot Iced) Decaffeinated Coffee American Coffee-Mocha & Kilimanjaro- Café au Lait (Hot Iced) Caffè Latte (Hot Iced) Cappuccino (Hot Iced) Espresso OTHER Chocolaccino (Hot Iced) Carameccino
イタリアンダイニング ジリオン
NY Italian Buffet & Pasta Course Pasta Mezze Rigatoni served with Smoked Sword fish and Fennel Aglio Olio flavored Almond Linguine served with Simmered Chicken, Cartilage and Greens Bolognaise Tesoro di
一品料理のご案内 A La Carte 要予約メニュー /Reservation required 鉄刺 30 切 <9 月 ~3 月限定 > 5,000 (5,400) Puffer fish sashimi * September through March only お造り盛合せ 2,500
要予約メニュー /Reservation required 鉄刺 30 切 5,000 (5,400) Puffer fish sashimi * September through March only お造り盛合せ 2,500 (2,700) Assorted sashimi お造り盛り合せ サザエの刺身 1,200 (1,296) Turban shell sashimi
Chinese Restaurant NAN-EN
Chinese Restaurant NAN-EN Shao hsing chiew Shao hsing chiew Drink Menu Chinese liqueur Fruits liqueur Fenchyu liqueur Apricot liqueur Blueberry liqueur kuei hua chen chiew (red, white) Hawthorn liqueur
Hospitality-mae.indd
Hospitality on the Scene 15 Key Expressions Vocabulary Check PHASE 1 PHASE 2 Key Expressions A A Contents Unit 1 Transportation 2 Unit 2 At a Check-in Counter (hotel) 7 Unit 3 Facilities and Services (hotel)
Dinner Menu for July 2017 (from July 3 until July 31) Continental Dining Bistro Dinner ビストロディナー Amuse-bouche アミューズ Norwegian Salmon, Green Soybeans Ri
Bistro Dinner ビストロディナー Norwegian Salmon, Green Soybeans Ricotta Cheese Tartar with Basil Sauce ノルウェーサーモン 枝豆 リコッタチーズのタルタルバジルソース Green Gazpacho Soup グリーンガスパチョスープ Pan-fried Pork Café de Paris Style, Pumpkin
Karin - Dinner Menu
Dinner Course Tokaido Sakura Journey 12,500 Assorted spring appetizers with two kinds of tuna Steamed abalone, bird's nest and wolfberry soup Cuttlefish sautéed with leeks and ginger with vegetables and
メニュー｜九州の米とあて「米九」
米九 料理長おすすめメニュー Special Menu 佐土原茄子浅漬け Delicious rice Cuisine Lightly pickled SADOWARA Eggplant Boiled SADOWARA Eggplant 400 800 Char-grilled Miyazaki local free-range chicken 1,400 佐土原茄子お浸し Chef Selected
DINNER MENU Course Menu 3,500 5,150 8,200 A. B. A. B. A. B. C. A. B. C. A. B. A. B. A. B. Vegetables Cold Appetizers 2. Boild meat dumplings 1. Fried meat dumplings 4 760 6 1,140 9. 10. 11. 12. Assted
Sashimi may be a simple dish, but its preparation is an art form, best enjoyed from a highly skilled chef. This plate of sashimi focuses mainly on fis
Edo is the name of Japan s capital Tokyo prior to changing in 1868. Edo flourished as the center of Japanese politics and economics. The cuisine prepared in the capital during Japan s feudal period is
Qualità Herb Tomato Mozzarella Cheese Ingredients All prices are subject to a 10% service charge.
Grand Chef Salvatore Cuomo For your time with fine wine and cuisine All prices are subject to a 10% service charge. Qualità Herb Tomato Mozzarella Cheese Ingredients All prices are subject to a 10% service
What Makes You Special? What Are Your Customers Needs? 3 How Do You Entertain Your Guests? 2
New Style Café Menu Creation with Da Vinci Gourmet & Jet Tea What Makes You Special? What Are Your Customers Needs? 3 How Do You Entertain Your Guests? 2 Why Da Vinci & Jet Tea? We Make You Special! Coffee
bev_p1_
COFFEE Coffee (Hot Iced) Decaffeinated Coffee American Coffee-Mocha & Kilimanjaro- Café au Lait (Hot Iced) Caffè Latte (Hot Iced) Cappuccino (Hot Iced) Espresso OTHER Chocolaccino (Hot Iced) Carameccino
Gﾒﾆｭｰ_6
Appetizers Smoked salmon with papaya olives and paprika sauce Caesar salad 1,850 1,558 Chef 's salad 1,800 1,516 Salade Nicoise with red wine vinegar dressing 1,900 1,600 Mixed salad from KAWADA farms
1894_グランドリニュ
Sparkling, white wine, red wine, 3cocktails, coffee, tea, other... Appetizers Mussels steamed in white wine saffron flavor Pickled "La France" pear served with ricotta cheese Oven-roasted sausage and red
特選和牛 Selected of Prime WAGYU Beef * 下記表示価格は 100g のお値段です *The prices is 100g of each beef 特選和牛サーロインステーキ Prime WAGYU Beef Sirloin Steak Rp 749,000 特選和牛テ
お食事 Rice and Noodles ガーリックライス Garlic Rice Rp 81,000 千秋チャーハン SENSHU Style Fried Rice Rp 81,000 サーモンとイクラのチャーハン Salmon and IKURA Fried Rice Rp 180,000 旬の白味魚のチャーハン鯛茶漬け仕立て Seasonal White Fish Fried Rice TAI
寿司 基 Sushi - MOTOI The basic sushi set 先付 Amuse bouche にぎり八 貫 8 kinds of nigiri sushi 大トロ Marbled tuna 中トロ Medium marbled tuna 白身 White fish サーモン( 二貫)
寿司 基 Sushi - MOTOI The basic sushi set にぎり八 貫 8 kinds of nigiri sushi 白身 White fish サーモン( 二貫) Salmon (2 pieces) Kuruma prawn 鰻 Eel 鉄火巻 Tuna roll 8,000 上記すべて国産米使用 Rice product of Japan. 写真はイメージです The photograph
Lunch Menu for September 2017 (from September 1 until September 30) Continental Dining Saturday Roast 土曜日限定 サタデーローストサタデーロースト Saturday Roast includes a
Saturday Roast 土曜日限定 サタデーローストサタデーロースト Saturday Roast includes a selection of Bistro-style appetizers and roast beef served from a carving wagon. Enjoy the unlimited portions of both. Please note that reservations
NY Italian Buffet & Dinner Course Pasta Home-made Chitarra, dressed with Pork Cheek and White Kidney Beans Ragout Gnocci Napoletana, Fresh Tomato, Moz
NY Italian Buffet & Pasta Course Pasta Home-made Chitarra, dressed with Pork Cheek and White Kidney Beans Ragout Gnocci Napoletana, Fresh Tomato, Mozzarella and Basil Bolognaise Tesoro di Campagna, Beef
メニュー｜九州の米とあて「米九」
米九 料理長おすすめメニュー Special Menu Delicious rice Cuisine "Jikka Kurogi" Japanese beef tongue stew 1,800 Marinated deep fried Mehikari Deep fried Mehikari Chef Selected Rice 3 Kinds of Small Ateh Side Dishes
Afternoon Tea Set アフタヌーンティーセット 11 a.m. - 7 p.m. MANOLO BLAHNIK マノロブラニク Savory セイヴォリー Lobster Bavarois, Leek, Black Pepper Tartelette オマールのババロアリーキ黒胡椒風味
The Ritz-Carlton Signature Afternoon Tea ザ リッツ カールトンシグネチャーアフタヌーンティー 11a.m. - 7p.m. MANOLO BLAHNIK マノロブラニク Champagne シャンパン Perrier-Jouët Belle Epoque 2011 (One Glass) ペリエジュエベルエポック 2011 ( グラス ) Savory セイヴォリー
Espresso Bar / Hot & Cold Espresso / Espresso Macchiato Caffé Bebero Organic Green Tea Bebero Organic Green Tea Espresso Caffé Latté Italian Cappuccin
the second issue Fair Trade Mountain Gilla Coffee T M Wld class traditional Teas & Organic Herbal blends Urth Tea Brewing Tips Herbal Infusions Frute Teas Green & White Teas Black Teas Espresso Bar / Hot
TENSHIBA Dinner Menu
そばと天婦羅御膳 2,800 Buckwheat noodle and Tempura Set a 小鉢 温泉玉子 天婦羅そば ( 冷製または温製 ) デザート Small appetizer, Soft-boiled egg, Tempura Buckwheat noodle (cold or hot), Dessert 霧島豚ヒレかつ御膳 3,000 KIRISHIMA pork fillet
品川ディナー
Course First Vietnam Course Món ăn đặc sắc Việt Nam \4,000 per person, order from 2 people 2 người trở lên Fascination Vietnamese Course Những món ăn hấp dẫn Việt Nam \5,000 per person, order from 2 people
PowerPoint プレゼンテーション
SHIHORO Set 5,300 Today s Appetizer platter 前菜盛り合わせ Bread roll and butter パン Hokkaido Onion soup 北海道オニオンスープ SHIHORO Hokkaido beef Sirloin 230g Baked Hokkaido potato and mixed vegetables 北海道士幌牛のサーロインステーキ
Bistro Dinner ビストロディナー Marinated Striped Jack with Orange and Fruit Tomato Salad 縞鯵のマリネ塩昆布風味清見オレンジとフルーツトマトのサラダ Mushroom Soup マッシュルームのポタージュスープ Pan-frie
Chef s Dinner シェフズディナー Seared Sakura Sea Bream with Balsamic Sauce White Asparagus Salad 桜鯛の炙りバルサミコソースホワイトアスパラガスのサラダ Pan-fried Iberico Pork with Hachou Miso, Marsala Sauce Steamed Spring Cabbage and Braised
Microsoft PowerPoint 年08月コースメニュー_Rev1.ppt [互換モード]
![Microsoft PowerPoint 年08月コースメニュー_Rev1.ppt [互換モード]](/thumbs/91/106268681.jpg "Microsoft PowerPoint 年08月コースメニュー_Rev1.ppt [互換モード]")
1,200 円コース 季節の食材とイタリアを感じるリーズナブルなコースとなります 鰻とチーズのスティック揚げ Fried Sticks of Eel and Cheese レバーペーストと無花果のパニーニ Panini (Hot Sandwich) of Liver Paste and Fig Insalata( サラダ ) 彩り野菜のバーニャカウダ Bagna Cauda of Colorful
DINNER
Tapas 1,800 Assorted Uncured Ham 1,800 Assorted Forage Tapas 1,600 Soft Shell Crab (Egg, Milk, Wheat, Crab, Sour Cream, Sweet Chilie Sauce, Lime, Kale, Cilantro, Salt) 1,800 Crab Cake (Egg, Milk, Breadcrumbs,
イタリアンダイニング ジリオン
Pasta Spaghettini with simmered Duck leg and Eggplant Red wine ragout sauce Japanese Squash and Ricotta cheese Gnudi dressed with Squash and Butter sauce Lemon flavored short pasta Riccioli with salty
DINNER_alacarte_1909
Longrain SIGNATURE COURSE 5800 ( 1p/+550 ) Longrain 3 ( 1p/+1 100 ) Longrain Drink Choose 1 item ( Hot / Iced ) ( Hot / Iced ) ( Hot / Iced ) ( +200) ( +300) DISHES ARE DESIGNED TO BE SHARED PLEASE BE
{.w._.p7_.....\.. (Page 6)
1 1 2 1 2 3 3 1 1 8000 75007000 4 2 1493 1 15 26 5 6 2 3 5 7 17 8 1614 4 9 7000 2 5 1 1542 10 11 1592 12 1614 1596 1614 13 15691615 16 16 14 15 6 2 16 1697 17 7 1811 18 19 20 1820 21 1697 22 1 8 23 3 100
exp_2019_9-10月号(web)
SEPTEMBER & OCTOBER, 2019 OSAKA CHOCOLATE AFTERNOON TEA BUFFET IN THIS ISSUE CHOCOLATE AFTERNOON TEA BUFFET / XIANG TAO PREMIUM DINNER / AUTUMN CLUB JOURNEY פ н XIANG TAO PREMIUM DINNER Chef Peter Cheung
メニュー｜九州の米とあて「米九」
米九 料理長おすすめメニュー Special Menu Delicious rice Cuisine Bitter gourd Boiled in Soy Sauce Bittermelon is characterized by bitterness. We reduced the bitterness with dried bonito flakes sesame flavor. Hiyajiru
Vol Jul. / Aug. / Sep. & YOKOHAMA BAY SUMMER 2018
Vol.5 2018 Jul. / Aug. / Sep. & YOKOHAMA BAY SUMMER 2018 02 01 Experience Simple French Cuisine vol.5_ 2018.SUMMER Bon appetit! Faithful to the basics, each dish is simple. That is the French cuisine Yokohama
LL_Foods_
Weekday Breakfast Set 8:00 ~ 10:00 コーヒーまたは紅茶がセットになっております Served with choice of coffee or tea. ムニュナチュール 2,380 Menu Nature オーガニックジュース ( フルーツ & ベジタブル ) グリーンサラダフルーツヨーグルトサラダ スモークサーモン 生ハム イタリアンサラミホットサンド クロワッサン
メニュー｜九州の米とあて「米九」
米九 料理長おすすめメニュー Special Menu Delicious rice Cuisine Bitter gourd Boiled in Soy Sauce Bittermelon is characterized by bitterness. We reduced the bitterness with dried bonito flakes sesame flavor. Hiyajiru
S1Šû‘KŒâ‚è
are you? I m thirteen years old. do you study at home every day? I study after dinner. is your cat? It s under the table. I leave for school at seven in Monday. I leave for school at seven on Monday. I