Hello. It is “between restaurants”.
Last time, water octopus and marinade of eggplant, scent of two colors Shiso
I was introduced.
This time, let me introduce you some special dishes.
First of all, it is a spicy of Nanban franc royale, minced duck and Nankotsu.
There is a duck and cartilage bowl on top of the chawanmushi.
We would like you to enjoy the texture of chawanmushi and the cartilage.
At the bottom is a Nanban puree.
If you add fragrant foie gras poiree to the above plate (+ 700yen)
A large foie gras is on top of the Nanban puree and sauce.
And the main dish.
♦ Fish dishes -Aonori seaweed-
Tuna steak, sherry vinegar and Refort sauce
There is green seaweed in the risotto.
The sauce contains clams and Refort (Western foot).
Next is Kuzushi ~ Ayu ~.
There are two ways to taste the sardines and calasmi's Federini
Served with salmon, corn and trefoil.
Of course it is the best taste for rice and soup pasta.
Cooking with various tastes,
I want you to have fun.
All the staff are looking forward to your visit.
EBISU HANA BLDG 1F, Ebisu Minami 2-25-3, Shibuya-ku, Tokyo, 150-0022
・A 3-minute walk from JR Ebisu Station East Exit
Lunch / 12:00-15:00 (Saturday and Sunday only)
Dinner / 18:00-23:00
Regular holiday: Monday, 3rd Tuesday of every month