食品&レストラン

Cuisine[s] Michel Troisgros

Promotion

10% discount and a glass of welcome drink, see conditions....

 

We are pleased to offer: 10% discount and a glass of welcome drink both for Lunch and Dinner.

Terms and conditions :
Please note the restaurant is closed on Tuesdays and Wednesdays except holidays and that the above offer is not valid with other discount promotions and special events.
Please specifiy you are a CCIFJ member when making the reservation.
At the restaurant, please present your Privileges card. 

About Cuisine[s] Michel Troisgros :
With his latest venture, Michel Troisgros takes on Tokyo’s gastronomic scene
Cuisine[s] Michel Troisgros opened in Hyatt Regency Tokyo on 15th September, 2006. The French restaurant is overseen by renowned chef Michel Troisgros, who has a long-standing relationship with Hyatt Regency Tokyo. Michel is the third-generation owner-chef of Troisgros in Roanne, France, which has enjoyed a three-star rating in the Michelin Guide for more than 49 years.

Significance of the [s] :
Bearing the name of Michel Troisgros, the restaurant Cuisine[s] Michel Troisgros enriches Tokyo’s refined gastronomic scene with a slightly different dining experience than that at La Maison Troisgros in Roanne. Attaching the plural form [s] to “cuisine” in the restaurant name reflects his philosophy of embracing diverse approaches to cooking and a passion for sharing his profound culinary style sculpted by the many inspiring dishes and ingredients he encountered during his world travels and the stirring memories he collected along the way.  

The culinary art of Cuisine[s] Michel Troisgros
Based on traditional French culinary techniques, the cuisine of Michel Troisgros is characteristic for its gentle mouth-filling sweetness interspersed with delicate and refined acidic notes. Ingredients are exquisitely accented by citrus, vinegar, olive oil, and herbs, with spices for enhancing the flavours. Michel Troisgros believes that his customers deserve only the finest treatment and, to this end, uses only the freshest ingredients carefully selected from around the world, while drawing out the rich flavours of each ingredient to the fullest in his dishes. The restaurant menu is continuously updated to incorporate seasonal ingredients. It includes lunch and dinner course menus, and an à la carte menu (featuring 20 selections) with a few standards that have been on the menu since the restaurant opened. Striving for a restaurant that offers compelling food and new discoveries on each visit, the significance of the [s] is well represented in the menu.

Open hours  : 

Lunch: 12:00-13:30, Dinner: 18:00-20:30
         Closed on Tuesdays and Wednesdays except Holidays

Menu:        Lunch -  ¥4,500 (5,346) - Only weekdays
    ¥6,000(7,128) ・¥9,000(10,692)・¥12,000(14,256)・¥14,000(16,632)
     
                     Dinner - ¥14,000(16,632)・¥18,000(21,384)・¥21,000(24,948)

*Prices in (  ) include 10% service charge and consumption tax.

Staff :    Director and Executive Sommelier : Damien Mazars
               Executive Chef : Guillaume Bracaval

 

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