Harmony <Spring> Malena SHIMA French
Dinner "Harmony"
Standard French course at Malena SHIMA featuring spiny lobster and beef filet.
This course features two distinct hors d'oeuvres - chilled and warm - each thoughtfully crafted with creative flair. Incorporating ingredients from Ise-Shima, they are finished with a vibrant, free-spirited approach.
This course features two distinct hors d'oeuvres - chilled and warm - each thoughtfully crafted with creative flair. Incorporating ingredients from Ise-Shima, they are finished with a vibrant, free-spirited approach.
| Period | Wednesday, March 11, 2026 - Wednesday, June 10, 2026 |
|---|---|
| Rates | Price per person: 14,000 yen (tax and service charge included) |
| Business Hours (Weekdays) | 17:30-22:00 (Last orders at 19:30) |
| Business Hours (Sat, Sun, and Holidays) | 17:30-22:00 (last orders at 20:30) |
| Regular Closed Days | *Starting in April 2026, we will be closed for dinner every Thursday. |
Harmony <Spring>
Asparagus, in season and bursting with freshness, is served with spiny lobster and enjoyed as an appetizer with a herb sauce.
A fish dish featuring rockfish, known as the "fish that heralds spring," prepared in a soup fragrant with sansho leaves.
The main course, pan-seared beef fillet, is served with a sansho pepper sauce.
We've designed the course to fully incorporate the joys of this time of year.
A fish dish featuring rockfish, known as the "fish that heralds spring," prepared in a soup fragrant with sansho leaves.
The main course, pan-seared beef fillet, is served with a sansho pepper sauce.
We've designed the course to fully incorporate the joys of this time of year.
■Marinated Jiyō eggs with thyme, Jambon Blanc mousse with pepper aroma, Strawberries and duck
■ Spiny lobster and asparagus with herb-infused yogurt sauce ■ Sautéed spiny chicken and foie gras with truffle and bigarade sauce ■ Sautéed rockfish with seaweed-flavored rice chips ■ Pan-seared beef fillet with sansho pepper-flavored sauce ■ Lemongrass jelly with milk ice cream ■ Coffee or tea ■ Bread ■ Extra virgin olive oil: Dukkah
■ Amuse
Marinated Jiyō eggs with thyme-flavored jambon blanc mousse, pepper-scented strawberries and duck.
■Cold appetizers
Lobster and asparagus with herb-scented yogurt sauce
■Hot appetizers
Sautéed Ise chicken and foie gras with truffles and bigarade sauce
■ Fish dishes
Sautéed rockfish with seaweed-flavored rice chips
■ Meat dishes
Pan-seared beef fillet with sansho pepper sauce
■Dessert
Lemongrass jelly with milk ice cream
Information
*All displayed prices include service charges and consumption tax.
*Menu items may be subject to change depending on availability.
*All photos are for illustrative purposes only.
*If you require alternative dishes due to food allergies, please contact us by phone at +81-599-43-7211 at least 5 days prior to your stay. Please note that we may not be able to accommodate all requests depending on the circumstances. Thank you for your understanding.
*Menu items may be subject to change depending on availability.
*All photos are for illustrative purposes only.
*If you require alternative dishes due to food allergies, please contact us by phone at +81-599-43-7211 at least 5 days prior to your stay. Please note that we may not be able to accommodate all requests depending on the circumstances. Thank you for your understanding.
For inquiries about status of this event
TEL: +81-599-43-7211
