Dominique Bouchet Tokyo

Appetizing small savory dishes served before the amuse-bouche. They are bite-sized and can be enjoyed lightly at the beginning of the meal.

A bite-sized dish served at the beginning of the meal, showcasing the chef's creativity. It stimulates the appetite and builds anticipation for the next course.

A colorful dish featuring a variety of seasonal vegetables, served with a rich port wine sauce. The natural sweetness of the vegetables harmonizes with the deep richness of the port wine.

A traditional seafood soup from the Charente region of France, made with steamed red bream. It has a rich flavor concentrated with the essence of seafood and is served warm.

Tender stewed oxtail in a red wine sauce. Served with smooth truffle-infused mashed potatoes, the dish offers a exquisite harmony of rich meat flavor and the aromatic essence of truffle.

A special dessert made by the pastry chef using the finest ingredients of the day. It is a creative dish full of seasonal flavor, perfect for concluding your meal.

You can choose your preferred tea, coffee, or herbal tea to accompany the mignardises, bite-sized sweets served after your meal.