French Restaurant Bon Vivant

フランス料理　ボンヴィヴァン

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Bàn hỗ trợ

Bàn hỗ trợ Savor Japan giúp khách du lịch giao tiếp với nhà hàng bằng tiếng Anh và đặt chỗ từ 9:00 sáng đến 9:00 tối (theo giờ Nhật Bản). Đây không phải là số điện thoại miễn phí.

050-2030-4678 (+81-50-2030-4678)

Cửa hàng

0596-26-3131 (+81-596-26-3131)

Yêu cầu đặt chỗ

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Thực đơn khóa học Thực đơn

Spiny lobster takes a starring role. Bringing out the goodness of the ingredients with simplicity: "Shima Wagu Spiny Lobster Boil with Shell Sauce"

The spiny lobster is simply boiled in order to bring out its sweetness and tender texture. The lobster pairs excellently with the rich beurre blanc sauce, and the American sauce, which is loaded with shellfish flavor.

A double feature of wild game and Matsusaka beef: "Mount Asama Young Doe Leg and Matsusaka Beef Hanger Carpaccio"

Doe leg sourced from local hunters is cured for two weeks, before being covered with herb oil and left overnight. This brings out the kind of flavor that can hold its own even next to Matsusaka beef. Served with a sauce of cauliflower puree and red wine.

Yellowtail amberjack, cured and lightly smoked: "Quick-Smoked Giant Shima Amberjack With Fruits of the Sea"

Yellowtail amberjack fished in Shima is preserved using ikijime (a method for preserving fish during transport) and cured for 3-4 days before it is lightly smoked. For this dish, the amberjack is garnished with ingredients including black abalone, which is steamed for three hours, and a Taniguchi tomato mousse.

Yellowtail amberjack is aged and lightly smoked. "Instantly smoked giant yellowtail amberjack caught in Shima, served with seafood."

This live-killed yellowtail amberjack caught in Shima is aged for 3-4 days and lightly smoked. Enjoy it with local side dishes such as black abalone steamed for 3 hours and Taniguchi tomato mousse.

The star of Ise. "Shima Wagu Fishing Port Boiled Ise Lobster with Shell Sauce" that simply highlights the appeal of the ingredients.

The spiny lobster is simply boiled to bring out its springy texture and sweetness. It pairs well with the buttery beurre blanc sauce and the American sauce, packed with the delicious flavor of shellfish.