Apicius (Hibiya/Yurakucho｜French)

Apicius-style bouillabaisse

Australian rack of lamb en croute

Sea urchin, caviar, and cauliflower mousse in consomme

6,480 JPY

"Sea urchin and caviar, cauliflower mousse with consommé jelly"

\9,460

Marinated seasonal seafood with shellfish and tomato emulsion sauce, wreath style

\7,700

Shellfish ravioli with light American sauce

\7,700

Apicius traditional foie gras terrine with tea jelly and chiffon cake, scented with maple syrup

\9,680

Pan-fried duck foie gras with turnip glace and Madeira wine sauce

\11,220

European lobster, caviar and beet composition

\13,200

Hahajima Blue Sea Turtle Consommé Soup from Ogasawara

\4,950

Mussel soup with saffron

\3,850

Sayuran kukus

\2,420

Salad campur

\1,980

Salad selada air

\1,650

Endive salad

\2,310

Steamed golden-eyed snapper, Normandy style

\8,800

Bon Femme of Dover Sole

\12,100

Canadian lobster shave

\11,220

Kue's Poche Bouillabaisse with Pernod (Homage to Manabu Iwamoto)

\9,900

Roasted pigeon stuffed with mushrooms and butter, with a sauce of mushrooms and truffle-infused oil

\11,220

Duck aiguillettes with salumi sauce, chestnut and celery root puree

\9,680

Pan-fried lamb fillet from Sisteron with coconut milk and curry

\11,220

Ezo deer noisette with poivrade sauce

\9,130

Semi-cooked Japanese black beef loin minced steak, Bitok Apicius style

\14,410

Pan-fried Japanese Black Beef Fillet with Green Pepper Sauce

\16,500

≪Chef's recommended seasonal dish≫

Beluga Caviar with condiments and Melba toast (30g)

\44,550

Chestnut soup from Nakatsugawa, Gifu Prefecture, served with mushrooms and foie gras

\4,730

Domestic Abalone Steak Rossini Style

\38,500

Freshly-fried mushrooms wrapped in pie

\7,590

Flounder Meuniere on the Bone Grenoble Style

\9,900

Dessert selection

Aneka kue

1cut\1,540~

Es krim, sorbet

Each ¥880

Matured French natural cheese from a cart

From \2,900