Restaurant Hiramatsu Hiroo ＆ Le Club des Vins Hermitage （レストランひらまつ 広尾 ＆ Le Club des Vins Hermitage）

Chef's 7-course menu. Petit salé, amuse bouche, appetizer, fish, meat, dessert, small pastry and after-dinner beverage. The menu changes seasonally in about a month. Restaurant Hiramatsu This is the No. 1 popular course for those who enjoy the encounter with Hiroo.
Hokkaido raw sea urchin and charred polo leek coupe with chèvre ecume, duck foie gras brioche with salad of mushrooms from Hasegawa Farm in Shizuoka Prefecture, French Bresse chicken quenelle and lobster ravioli style, and crustian of fishing goldfish from Katsuura in Chiba Prefecture with sauce jeux de poisson, Meuniere of veal loin from Brittany with morel mushrooms, au gratin of ancient flowers from Nakai Farm in Ikoma, Nara Prefecture, mignardises, and after-dinner beverages.
Mars 2025
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less. + Read more

Chef's choice of 8 dishes. Petit salé, amuse bouche, 2 appetizers, fish dish, meat dish, dessert, small pastry and after-dinner beverage. Enjoy appetizers made with an abundance of seasonal vegetables. This luxurious full-course lunch is suitable for special occasions and celebrations.
Italian red bell pepper Shizuoka Prefecture fruit tomatoes, Loire white asparagus Hollandaise with vin jaune, Italian li de veau meuniere and Lake Shinji wild eel gruyere with barley straw aroma, Wakayama Prefecture live-clawed cold flatfish and Poireau Champagne style, Gifu Prefecture Gujo City Otsubo-san's stock Bordelaise-style with seasonal mushrooms, Gratin of ancient flowers from Nakai Farm in Ikoma, Nara Prefecture, Mignardises and after-dinner beverages.
Mars 2025
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less. + Read more

This is a full-course French dining experience where you can savor eight exquisite dishes from our dinner course during lunch. Enjoy a truly authentic classic French cuisine, featuring carefully selected ingredients and the traditional style unique to Restaurant Hiramatsu Hiroo.
・Italian Red Bell Pepper & Shizuoka Fruit Tomato
・Hokkaido Notsuke Scallop Chaufroid with the Aroma of Black Truffle, Jerusalem Artichoke Mousseline, and Broad Beans
・Consommé Royale of Iwamizawa Pheasant from Hokkaido
・Roasted Brittany Blue Lobster with Sauce Civet d'Homard, Poached White Asparagus from the Loire
・Pyrenees Milk-fed Lamb "Chambaron Style"
・Nara Ikoma Strawberry "Effe" with Gratin of Koto-ka Strawberries by Mr. Fujiwara
・Mignardises
・Coffee or Tea

*For private room use with 5 guests or fewer, a room charge of ¥20,000 (excluding tax) will apply. + Read more

Chef Nakagawa has selected the finest Japanese ingredients from all over Japan to play a leading role in eight special dishes prepared with traditional and innovative techniques. This is a course that will give you a taste of our restaurant's current state, where the authenticity of inherited French cuisine meets new ingredients and new sensations.
Italian red peppers, Shizuoka Prefecture fruit tomatoes, Hokkaido Notsuke scallops chauffeau-froid with black truffle, Topinambourg mousseline and fava beans, Hokkaido Iwamizawa treasure pheasant consommé royale, Brittany lobster roti with sauce civet de l'Omar, white Loire Poached asparagus, Chambarron-style Pyrenean milk-drinking lamb, Nara Prefecture Ikoma strawberry étouffée, Fujiwara's ancient flower gratin, mignardises, after-dinner beverage
Mars 2025
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less. + Read more

Tradition and innovation. This course is the quintessential taste of Restaurant Hiramatsu Hiroo. The sumptuous eight-course menu features a selection of the finest ingredients in a classic style, and also features Executive Chef Hiramatsu's specialties. A lineup of prized items that must be tasted at least once.
Buffalo sea urchin and turnip flan from Rausu, Hokkaido; Mikuei Akaza prawn from Suruga Bay, Shizuoka Prefecture, served with caviar crystal and watercress jus; duck foie gras wrapped in crape cabbage with truffle jus sauce; kinki from Rausu, Hokkaido, and tiger puffer fish from the prefecture in consommé Bouillabaisse; Kishu duck roti from Wakayama Prefecture and its thigh in truffle sauce Confit of Kishu duck from Wakayama with truffle sauce, white asparagus and morel mushrooms from Loire, strawberry épouffée from Ikoma, Nara, gratin of Mr. Fujiwara's ancient flower, mignardises, and after-dinner beverages.
Mars 2025
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less. + Read more

This eight-course menu allows you to enjoy the charm of the finest caviar to the fullest. From the classical style of enjoying the caviar itself, to the intoxicating combination of the finest ingredients and caviar, this unique course is the ultimate in French culinary extravagance. Reservations required by the day before.
Caviar Au Chetra, Hokkaido Notsuke scallops chauffeau-froid with black truffle, Topinambourg mousseline and fava beans, Hokkaido Iwamizawa treasure pheasant consommé royale, Brittany lobster roti with sauce civet de Homard, poached white asparagus from the Loire, Pyrenees Chambarron-style milk-drinking lamb from Pyrénées, Strawberry étouffée from Ikoma, Nara Prefecture, Gratin of Mr. Fujiwara's ancient flower, Mignardises, After-dinner drink
Mars 2025
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less. + Read more