Ito Ryunosuke
伊東 龍之介 シェフ
After working for 5 years at a 5-star hotel in Tokyo and undergoing training at several renowned restaurants listed in the Michelin Guide, including those in Roppongi, I decided to become an independent traveling chef.
Despite being younger than many of my peers, I hope you'll give my cooking a try at least once. I aim to create a wonderful dining experience for you through delicious, beautifully presented, and energetically crafted dishes that only someone with my youthful passion can deliver.
I sincerely appreciate your consideration and look forward to serving you!
- Tableware: You can bring your own.
- Cookware: You can bring your own.
- Seasoning: You cannot bring your own.
- Transportation: Car (motorcycle) or train.
Please feel free to contact us first.
Menus
Authentic French Course 8,000yen（from 4 people）
1st Course: "Amuse-bouche" - A trio of small delicacies
2nd Course: "Appetizer" - New Onion Soup with Hazelnut Flavor
3rd Course: "Fish" - Salmon Confit with Seasonal Salad
4th Course: "Meat" - Modern-Style Charolais Steak with Seasonal Aromas
5th Course: "Dessert" - Blancmange and Seasonal Sorbet
Optional:
Children's Menu - ¥1,500 (including tax)
Seasonal French Course 11,000yen（from 3 people）
1st Course: "Amuse-bouche" - A trio of seasonal amuse-bouches
2nd Course: "Appetizer" - Tar-tar of Hair Crab and White Asparagus with Asparagus Vavaroa
3rd Course: "Soup" - Seasonal Soup
4th Course: "Fish" - Pan-seared Fresh Fish with Buttered Nanohana, Ginger-flavored Butter, and Green Pea Sauce
5th Course: "Meat" - Roasted Beef Fillet with Spring Vegetables, Red Wine Sauce, and Roquefort Cheese Accent
6th Course: "Dessert" - Milk Crepe with Seasonal Sorbet
Optional:
Children's Menu - ¥1,500 (including tax)
Chef's Specialty Course 15,000yen（from 2 people）
1st Course: "Amuse" - A trio of seasonal appetizers
2nd Course: "Appetizer" - Kampachi Tartare with Seasonal Mousse and Champagne Foam
3rd Course: "Appetizer" - Veg & Fru Harmony Garden Vegetables
4th Course: "Soup" - Seasonal Soup
5th Course: "Fish" - Red Snapper and Scallop en Croûte with Ume (Plum) Flavored Choron Sauce
6th Course: "Meat" - Roasted Iwate Prefecture Short-Horned Beef with Ume and Beet Butter, Truffle Sauce
7th Course: "Dessert" - French Toast with Koya Tofu, Tofu Mousse, and Seasonal Sorbet
Optional:
Children's Course: ¥1,500 (Tax included)
※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
Available Schedule
By clicking the button on the schedule below, you will proceed to the order page.
Lunch starts between 11:00〜14:00
Dinner starts between 17:00〜20:00
Delivery
Negotiable
Please select a date and time.
May 2024
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For schedules beyond this, please contact us directly.