Manoir Restaurant

A short course including appetizer, main (fish or meat), dessert, and an aperitif. Recommended for those who want to enjoy authentic French cuisine easily.

A full course of appetizer, fish dish, meat dish, and dessert. A satisfying course that allows you to taste both the bounty of the sea and the mountains.

A luxurious full course starting with an amuse-bouche, followed by our signature foie gras taiyaki and consommé soup, and then a choice of two main dishes. Perfect for special occasions.

A cold appetizer combining fatty bonito and sweet persimmon. The smoothness of turnip mousse and the refreshing aroma of yuzu add an accent.

Lightly smoked trout coated with black sesame seeds. Enjoy with a fragrant porcini mushroom sauce.

A combination of tender stewed lamb and crispy lotus root fritters. A spicy sansho pepper sauce tightens the flavors.

Rich onion gratin soup made with Ezo deer broth. A warming dish with plenty of melted cheese.

A terrine made with concentrated wild boar flavor. Served with a tangy rhubarb jam for a refreshing taste.

Chef's daily appetizer made with the day's ingredients. Please ask our staff for details.

Option to add an appetizer to the course.

A roasted dish of flavorful guinea fowl thigh. Characterized by its own jus and the aroma of oregano.

A dish of rabbit meat rolled and roasted. A rich mushroom cream sauce pairs well with the lean rabbit meat.

Fragrant roasted beef shoulder loin. Served with a rich sauce flavored with charred green onions.

Wild boar confit slowly simmered in low-temperature oil. Served with a sauce of apple sweetness and endive bitterness.

Gibier dish with minced brown bear meat baked in puff pastry. The aroma of juniper berries harmonizes with the wild flavor of the meat.

Chef's recommended daily meat dish. Please ask our staff for details.

A dish of premium Ezo abalone baked in pie. A rich liver sauce enhances its oceanic aroma.

Roasted plump langoustine. Enjoy with a bisque sauce full of crustacean flavor.

Grilled A4 rank Kumano beef sirloin, rich in fat. Served with a rich red wine-based Bordelaise sauce.

Roasted lamb from carefully raised sheep. The spicy aroma of sansho pepper enhances the lamb's flavor.

Roasted Ezo deer from Hokkaido. The peppery poivrade sauce complements the game flavor.

Roasted wild boar meat. Enjoy with a sauce made from Piment d'Espelette, a chili pepper from the Basque region.

A rare roasted brown bear dish. The spice and red wine sauce complements the strong meat flavor.

A rich and traditional game dish of badger meat slowly simmered in red wine.

Roasted kangaroo meat, low in fat with a strong, lean flavor. Served with a rich game sauce.

Delicately textured pheasant roast. A sweet white port wine sauce provides an elegant flavor.

Roasted wild quail with a wild flavor. Enjoy with a sauce made from yellow wine (Vin Jaune), which has a unique aroma.

Roasted wild pigeon. A classic game dish characterized by a rich salmi sauce made from its offal.

A whole grilled wild teal, caught with nets. The offal sauce enhances its wild flavor.

A unique spherical Mont Blanc. A sour cassis sorbet balances the sweetness.

A rich Basque cheesecake made with sweet pumpkin. Fig and cinnamon ice cream add an autumnal flavor.

A mousse with a華やかな aroma of lychee and rose. Refreshing with the tartness of raspberry and yogurt.

A warm apple and sweet honey potato pie. A dessert to enjoy the temperature difference with cold caramel ice cream.

Patissier's special daily dessert. Please ask our staff for details.

Instead of a sweet dessert, you can enjoy a selection of three carefully chosen cheeses. Perfect with wine.

Option to add a dessert to the course.