Perle (Summer) Malena SHIMA French
Dinner at Perle
| Period | Thursday, June 11, 2026 - Thursday, September 10, 2026 |
|---|---|
| Rates | Price per person: 9,000 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 | Our restaurant is closed for dinner on Thursdays, but we will be open on July 23rd and 30th, and August 6th, 13th, 20th, and 27th, 2026. |
Perle (Summer)
The crispy, fragrant skin and tender flesh of the "Sea Bass Plancha" are sure to whet your appetite, while the "Ise Chicken Inboldini" features Ise chicken wrapped around a fragrant tapenade of black olives, locking in all the delicious flavor.
This casual course allows you to enjoy seasonal ingredients such as new onions, plums, and corn.
■Yellow beet and endive salad with blueberries, basil, buckwheat, and fromage frais■Chilled Awaji onion potage with poached shrimp, cucumber, and celery■Sea bass plancha with plums, balsamic vinegar, and shallot fritters■Ise chicken involdini with quinoa and gold rush foam■Mango and coconut cake with ripe banana ice cream■Coffee or tea■Bread■Extra virgin olive oil: Dukkah
■Cold appetizers
Yellow beet and endive salad with blueberries, basil, buckwheat, and fromage frais.
■Soup
Cold onion potage from Awaji Island, poached shrimp, cucumber, celery
■ Fish dishes
Sea bass plancha with plums and balsamic vinegar, fried shallots
■ Meat dishes
Ise chicken involdini with quinoa and gold rush foam.
■Dessert
Mango and coconut cake with ripe banana ice cream
Information
*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
