T H E P A L A C E seasonal information Spring 2013
|
|
|
- うきえ ことじ
- 4 years ago
- Views:
Transcription
1 T H E P A L A C E seasonal information Spring 2013
2 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 of spring. Relax and rejuvenate with special accommodation packages and spa treatments.
3 SPRING CUISINE Japa nese Restaura nt WA DAKUR A 6F -IRODORI- 10,500 Kaiseki Bento Irodori 10,500 A special kaiseki meal evoking the flavors and colors of spring, presented in tiered lacquer boxes ( ) 5 31 ( ) 3 11 ( ) 4 14 ( ) Available March 1 (Fri.) through May 31 (Fri.) Hanami Bento is served for lunch only, March 11 (Mon.) through April 14 (Sun.) Lunch 5,250~ Dinner 10,500~ Hanami Bento ( ) 4 14 ( ) Available March 11 (Mon.) through April 14 (Sun.) -HARUKA- 6,300 Hanami Bento Haruka 6,300 A colorful kaiseki meal served in meticulously arranged three-tiered lacquer lunch boxes. Not available for take-out. Lunch 11:30a.m.- 2:30p.m. Dinner 5:30p.m.- 10:00p.m. Tel:
4 Teppa nya k i GO 6F ( ) 4 30 ( ) Available March 1 (Fri.) through April 30 (Tue.) SPRING CUISINE Tempura TATSUMI 6F ( ) 4 30 ( ) Available March 1 (Fri.) through April 30 (Tue.) -HARUKAZE- 8,400 ( 10 ) -KAORI- 21,000 ( 12 ) Lunch course Harukaze 8,400 (10-course teppanyaki meal featuring grilled sakura tai (cherry sea bream) stuffed with potatoes and creamy spring vegetable potage) Dinner course Kaori 21,000 (12-course teppanyaki meal including seasonal seafood acqua pazza and grilled bamboo shoots) Lunch 5,250~ Dinner 13,650~ -TSUBAKI- 8,400 ( 9 ) Lunch course Tsubaki 8,400 (Nine items including shira-uo (ice-fish) and seasonal mountain vegetable tempura) Lunch 5,250~ Dinner 10,500~ Lunch 11:30a.m.- 2:30p.m. Dinner 5:30p.m.- 10:00p.m. Tel: Lunch 11:30a.m.- 2:30p.m. Dinner 5:30p.m.- 10:00p.m. Tel:
5 SPRING CUISINE French Restaura nt CROW N 6F ( ) 5 31 ( ) Available March 1 (Fri.) through May 31 (Fri.) (11:30a.m.- 2:00p.m.) 6,300~ (5:30p.m.- 9:30p.m.) 12,600~ (11:30a.m.- 2:30p.m.) 5,250~ Lunch Course (11:30a.m.- 2:00p.m.) 6,300~ Dinner Course (5:30p.m.- 9:30p.m.) 12,600~ Weekend Lunch Course (11:30a.m.- 2:30p.m.) 5,250~ 2 6,800 A double recipe: sautéed and confit quail, with pan-fried foie gras and artichokes barigoule 6,800 Lunch 11:30a.m.- 2:30p.m. Dinner 5:30p.m.- 10:00p.m. Tel: ,700 Cream of asparagus soup with mousseline sauce and truffle cream 4,700 4,200 Tartar of sea bream with violet mustard mousse 4,200 4,800 Steamed white asparagus, morel mushrooms and chicken thighs fricassee, with poached egg 4,800
6 1,800 Terrine of king crab and spring vegetables, accented with black olive tapenade and mozzarella cheese 1, ,900 Green and white asparagus sautéed on plancha with sauce maltaise, semi-dried tomatoes and black olives 1,900 SPRING CUISINE A l l-day Dining GR A ND K ITCHEN 1F 3,200 Cocotte of steamed spring fish and clams with wild vegetables and spring potatoes 3, ( ) 5 31 ( ) Available March 1 (Fri.) through May 31 (Fri.) (6:00a.m.- 10:30a.m.) 2,500~ (11:30a.m.- 2:30p.m.) 2,900 / 3,800 (5:30p.m.- 10:00p.m.) 3,500 / 5,500 / 6,500 Breakfast (6:00a.m.- 10:30a.m.) 2,500~ Lunch Course (11:30a.m.- 2:30p.m.) 2,900 / 3,800 Dinner Course (5:30p.m.- 10:00p.m.) 3,500 / 5,500 / 6,500 6:00a.m.- 11:00p.m. Tel: ,200 Roasted lamb with spring vegetables, spicy paprika purée and gravy 3,200
7 SPRING CUISINE Chinese Restaura nt A MBER PA L ACE 5F ( ) 5 10 ( ) Available March 1 (Fri.) through May 10 (Fri.) (1 ) 1,637 ( ) (2 ) 1,819 (3 ) Sliced sea-bream soup flavored with Japanese pepper buds 1,637 (one serving) Huí guo ròu (twice-cooked pork) with Brussels sprouts Small portion (for two) 1,819 Photo shows medium-sized portion (for three) (2 ) 728 (2 ) 600 (2 ) 600 Steamed live prawn dim-sum (2 pieces) 728 Steamed octopus pot-stickers (2 pieces) 600 Steamed spinach and dried scallop pot-stickers (2 pieces) 600 ( 7 ) 6,000~ ( 9 ) 12,000~ 2 Lunch course (7 courses including our famed Peking Duck) from 6,000 Dinner course (9 courses including our famed Peking Duck) from 12,000 Courses prepared for a minimum of 2 persons Lunch 3,400~ Dinner 7,350~ Lunch 11:30a.m.- 2:30p.m. Dinner 5:30p.m.- 10:00p.m. Tel: Sushi K A NESAK A 6F 5,040~ 10,500~ (8 ) Lunch 5,040~ Dinner 10,500~ Private dining room for up to 8 persons Lunch 11:30a.m.- 2:00p.m. Dinner 5:00p.m.- 10:00p.m. Tel:
8 SPRING CUISINE Past r y Shop SW EETS & DELI B1F & Sakura Sweets SAKURA FAIR ( ) 4 21 ( ) Available March 11 (Mon.) through April 21 (Sun.) ( ) 5 31 ( ) Available March 1 (Fri.) through May 31 (Fri.) 10:00a.m.- 9:00p.m. Tel: New Pastries Gâteaux fromage de Sakura Sakura Tarte brioche Sakura 231 Brillant 577 Paris-Brest aux fraise et pistache 525 Clafoutis aux cerises 525 & O P E N New Breads ( ) ( ) 242 ( ) 157 ( ) 420 Pain au pistache 242 Kouign amann 157 Torsion bacon 420 & 24 w w w.pa lacehoteltok yo.com/shop Gift sets, cakes and pastries from our Sweets & Deli pastry shop can now be ordered online, for delivery anywhere in Japan. Enjoy the flavors of Palace Hotel Tokyo at home or arrange for delivery as a special gift.
9 SAKURA FAIR Sakura Cocktail Fair ( ) 4 21 ( ) Available March 10 (Sun.) through April 21 (Sun.) Lounge Ba r LOU NGE BA R PR I V É 6F Lobby Lounge THE PA L ACE LOU NGE 1F 10:00a.m.- midnight Fridays & holiday eves (except Sun.) to 1:00a.m. Tel: Ma in Ba r ROYA L BA R 1F 11:30a.m.-midnight Fridays & holiday eves (except Sun.) to 1:00a.m. Saturdays, Sundays & holidays 5:00p.m.-midnight Tel: ,000 ( ) Ouka 2,000 11:30a.m.- midnight Fridays & holiday eves (except Sun.) to 1:00a.m. Tel: ,000 ( ) Sakura Mojito 2,000 1,890 ( ) Sakura Martini 1,890 SAKURA 1,890 ( ) Sakura Sakura Sakura 1,890 Sakura Dessert ( ) 4 21 ( ) Available March 11 (Mon.) through April 21 (Sun.) Served in The Palace Lounge ( ) 2,500 Sakura Palace 2,500 A plate of Sakura desserts, served with your choice of coffee or tea
10 SPR I NG ACCOM MODAT ION PACK AGE S G I R L' S N I G H T O U T - S P R I N G I N T H E C I T Y- (Limited availability/ladies only) < > ( ) ( ) Available through May 31 (Fri.) Amenities & ( ) ( ) 1F Marron Chantilly a Palace Hotel tradition served in the room together with a tea of choice and a selection of fruits and sweets. An amenity kit of French-made OMNISENS spa products featured at evian SPA TOKYO, including hand cream, green soap, body lotion and shower gel for each guest (one kit per stay). Buffet breakfast at Grand Kitchen (1F) 1 per room ( 45 ) Deluxe (Park-side; 45 ) ( 55 ) Grand Deluxe (Park-side; 55 ) TEL ,000 69,000 62,000 74, ( ) 3 1 Prices are for double or triple occupancy per room, per night, including breakfast and consumption tax and service charge. Tokyo Metropolitan Accommodation Tax will be levied separately. An extra bed will be provided for triple occupancy ml 2,100 ( ) (1F) The original blend of essential oils that scents the Palace Hotel Tokyo lobby area is now available for purchase. Enjoy the fresh, clean and calming blend of 11 essential oils, including blue cypress and anise, in your own home. 10ml 2,100 (inclusive of tax) Available at reception or concierge desk (1F)
11 SPA TR E ATM ENTS FOR SPR I NG S PA T R E A T M E N T S F O R S P R I N G 80 25,000 C Precious Rose Quartz Facial 80 minutes 25,000 A spectacular anti-aging facial to rejuvenate the drying ravages of winter. Precious rose quartz crystals promote detox, while an anti-aging mask rich in vitamin C protects your complexion from the UV rays of the springtime sun ,000 Mineral Therapy 50 minutes 16,000 Weather the environmental changes of spring with a body treatment designed to relax muscles and release tension, coupled with the application of a self-heating marine mineral mud to your back, neck and shoulders. Spa products from renowned Parisian brands Anne Semonin and Omnisens, as well as bath linens, tote bags and other original items bearing the evian SPA TOKYO logo, let you recreate a spa atmosphere in your own home. Spa Products (50ml) 8,400 ( ) OMNISENS NUAGE D'EAU Moisturising Mask (50ml) 8,400 Wild pansy extract and marine spring water enriched with minerals and trace elements penetrate to deliver an immediate replenishing effect (used in the Precious Rose Quartz Facial at evian SPA TOKYO). (200ml) 9,200 ( ) ANNE SEMONIN Botanical Body Oil (200ml) 9,200 A blend of virgin hazelnut, sesame, and essential botanical oils, this moisturizing body oil softens and relaxes the entire body (used in Mineral Therapy at evian SPA TOKYO). Original Spa Items 7,000 6,000 (S/ 112cm) (L/ 120cm) 19,000 22,000 Tote-bag Bath towel 7,000 6,000 Bathrobe (S: 112cm long) (L: 120cm long) 19,000 22,000 TEL (6:30a.m.- 10:00p.m.)
12 Profile: : Born in Gifu Prefecture, Japan. Size: w1000 h800mm Location: 18F Palace Suite 18F The Imperial Palace Uchibori-dori Ave. Otemon Hibiya-dori Ave. Otemachi Sta. C13b Exit C O V E R A R T Marunouchi North Exit JR Tokyo Sta. Eitai-dori Ave. PALACE HOTEL TOK YO Marunouchi, Chiyoda-ku, Tokyo JAPAN Tel: Floral Motif Tomoyuki Kambe ACCESS: C13b JR Direct access from Otemachi Subway Station Exit C13b via underground passageway 8-minute walk from JR Tokyo Station 30 minutes from Haneda International Airport by car 60 minutes from Narita International Airport by car Layers of pigment and paper were applied to a base of silver leaf to create a work that emphasizes the warmth of natural materials within a limpid pictorial space. Evoking themes of nature and the small creatures that thrive there, the piece radiates a glowing vitality and fresh sense of wonder. ( & ) Menus are subject to change. Unless otherwise indicated, all prices include consumption tax and are subject to service charge. (Service charge is not levied at Pastry Shop SWEETS & DELI or evian SPA TOKYO.)
13
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
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.
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
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.
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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 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
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
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
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
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,
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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,
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
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
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
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
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
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
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
sasa_grand_h1_finish
Welcome GRAND MENU GRILL BURGER CLUB SASA 3 1 S Small 80g R Regular 100g L Large 200g 小腹を解消! ランチに最適! ガッツリいこう! 私クラスになるとラージサイズを注文だろう! 3 2 1. 2. 3. わーい!! キター! 簡単だなー! BURGERS Comes with French Fries and Pickles.
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
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
Palace Hotel Tokyo seasonal information Summer 2018
THE PALACE seasonal information Summer 2018 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
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
Microsoft Word - CE_Menu_Winter_2011.doc
Weekday Lunch / A La Carte お好みの組み合わせをお楽しみください Your choice of coffee or tea included お食後にコーヒーまたは紅茶をご提供いたします 2 courses Fish or Meat - Dessert 魚料理または肉料理 - デザート 2,950 2 courses Appetizer - Fish or Meat 前菜
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.
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
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
Menu 14.11
MỲ ITALYA - NOODLES スパゲッティ All prices are not included 10% of V.A.T and 5% of service charge Giá trên chưa bao gồm thuế và phí dịch vụ 1. Mỳ bò/gà nước Beef/ chicken noodle soup 70.000 VNĐ 2. Mỳ hải sản
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,
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
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
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
Public relations brochure of Higashikawa 4 2016 April No.750 CONTENTS 3 13 15 16 20 22 23 24 25 26 28 36 37 38 2
4 2016 April No.750 Public relations brochure of Higashikawa 4 2016 April No.750 CONTENTS 3 13 15 16 20 22 23 24 25 26 28 36 37 38 2 3 5 4 7 6 9 8 11 10 12 13 14 キトウシ 森 林 公 園 シーズン イン HIGASHIKAWA TOWN NEWS
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
Noodle_New Menu
MÓN ĂN KÈM SIDE ORDER/ / 1. Gà sốt cay 138,000 Trùng Khánh Spicy Chicken Zhong Qing Style 2. Sườn cốt lết chiên 68,000 Gillette Pork Chop 3. Bánh xếp kiểu Nhật 68,000 Japanese Pan-Fried Pork Dumplings
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
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
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
Menu Restaurant Island Grill
Menu Restaurant Island Grill Island Grill Concept Island Grill Spa Cuisine Set & Course Lunch set Sea course Flower course For improving feminine abilities!! Value Lunch Set of the day Plenty of seasonable
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
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
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)
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
差込-スペシャルランチ
Special lunch set 9/1 9/31 Supervised by Mr.Tomoyuki Matsui appetizer Salad with vegetable from kyoto Maldon sea saltextra virgin olive oil and Lemon You can choose one from below Smoked salmon(trout or
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
Lounge Bar PRIVÉ - Lunch Menu ( )
プリヴェ ランチ プリヴェ ランチ Privé Lunch 本日のブイヨン グラスデザート コーヒーまたは紅茶が付きます All dishes are served with soup, verrine of the day and coffee or tea 3 種のスライダーバーガー A selection of 3 slider burgers 3,300 - 国産牛フィレ肉 オニオンコンフィ
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
<4D F736F F D208BB38DDE5F F4390B394C52E646F6378>
Introduction [Track 1 13] Would you like to try our strawberry smoothie? No thank you 1. Hi. Would you like to try our parfait? Hi. Do you want to try our parfait? 1. No thanks. Can I get a #1(number one),
{.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
Lounge Bar PRIVÉ - Lunch Menu ( )
プリヴェ ランチ Privé Lunch プリヴェ ランチ 本日のブイヨン グラスデザート コーヒーまたは紅茶が付きます All dishes are served with soup, verrine of the day and coffee or tea 3 種のスライダーバーガー A selection of 3 slider burgers 3,300 - 国産牛フィレ肉 オニオンコンフィ
2
8 23 32A950S 30 38 43 52 2 3 23 40 10 33 33 11 52 4 52 7 28 26 7 8 8 18 5 6 7 9 8 17 7 7 7 38 10 12 9 23 22 22 8 53 8 8 8 8 1 2 3 17 11 52 52 19 23 29 71 29 41 55 22 22 22 22 22 55 8 18 31 9 9 54 71 44
RSM_menu_190918
Signature!! ROSEMARY S TOKYO COURSE ANTIPASTO MISTO & HOME MADE FOCACCE PRIMI Fusilli Tomato, Mozzarello, Basil Salsiccia Orecchiette 100 Seasonal Pasta 150 Linguine Shrimp and Prosciutto Ragu SECONDI
_dinner_201603_WEB
Homemade duck ham and green beans salad APPETIZERS Pickled vegetables Homemade duck ham and green beans salad Customized rocket salad Gorgonzola and dried fruits terrine 1,400 Homemade paté with Iwachu
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
RICEPOT Recipe Book
RICEPOT Recipe Book RICEPOT Recipe Book RICEPOT Recipe Book INTRODUCTION Contents 4 INTRODUCTION 6 7 8 9 0 Part RICEPOT RECIPE 6 7 8 9 Chapter 0 4 Chapter 6 7 Chapter 9 0 Chapter4 4 5 7 8 9 40 Chapter5
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
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
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
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
千葉県における温泉地の地域的展開
1) 1999 11 50 1948 23) 2 2519 9 3) 2006 4) 151 47 37 1.2 l 40 3.6 15 240 21 9.2 l 7. 210 1972 5) 1.9 l 5 1 0.2 l 6 1 1972 1.9 0.4 210 40-17- 292006 34 6 l/min.42 6) 2006 1 1 2006 42 60% 5060 4050 3040
Microsoft Word - CE_LN_DN_Spring2012.doc
A La Carte お好みの組み合わせをお楽しみください Your choice of coffee or tea included お食後にコーヒーまたは紅茶をご提供いたします 2 courses Fish or Meat - Dessert 魚料理または肉料理 - デザート 2,950 2 courses Appetizer - Fish or Meat 前菜 - 魚料理または肉料理 3,200
はこだて亭_グランドメニュー
Charbroiled Our charbroiled seafood Available from 1 order. Charbroiled King Crab Charbroiled Great Tellin (2 pieces) Charbroiled Abalone (1 piece) Charbroiled Scallop (1 piece) 3,024 486 Charbroiled Large
19_22_26R9000操作編ブック.indb
8 19R900022R900026R9000 25 34 44 57 67 2 3 4 10 37 45 45 18 11 67 25 34 39 26 32 43 7 67 7 8 7 9 8 5 7 9 21 18 19 8 8 70 8 19 7 7 7 45 10 47 47 12 47 11 47 36 47 47 36 47 47 24 35 8 8 23 12 25 23 OPEN
Microsoft Word - CE_LN_DN_Autumn2012.doc
A La Carte お好みの組み合わせをお楽しみください Your choice of coffee or tea included お食後にコーヒーまたは紅茶をご提供いたします 2 courses Fish or Meat - Dessert 魚料理または肉料理 - デザート 2,800 2 courses Appetizer - Fish or Meat 前菜 - 魚料理または肉料理 3,000
Vol Apr./ May/ Jun. & YOKOHAMA BAY SPRING 2019
Vol.9 2019 Apr./ May/ Jun. & YOKOHAMA BAY SPRING 2019 02 01 Move on to a new self. Experience New Beginnings vol.9_ 2019. SPRING Spring a time for new beginnings Ever clear blue sky. Tranquility bringing
Mix appetizers 6 plates Customized rocket salad 02
APPETIZERS INTERSECT BY LEXUS dinner menu Customized mushed potato Pickled vegetables 600 Stick samosa 600 Quinoa salad Smoked fried potatoes 750 Customized rocket salad 1,400 Homemade bacon, mushrooms
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
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
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
DUMBO_DINNER_MENU_180709_high
W I N T E R S P MELTY THE E C I A L CHEESE FAIR ONLY DINNER TIME AVALABLE 2018/11/11(SUN) - 2019/2/28(THU) 3,000 1,000 1,100 RECOMMENDED FRESH MEAT 620g 8,600 453g 12,000 Chef's Recommend Menu BEER FRIENDLY
\615L\625\761\621\745\615\750\617\743\623\6075\614\616\615\606.PS
osakikamijima HIGH SCHOOL REPORT Hello everyone! I hope you are enjoying spring and all of the fun activities that come with warmer weather! Similar to Judy, my time here on Osakikamijima is