Harmony (Summer) Malena SHIMA French
Dinner "Harmony"
This course encapsulates the chef's playful spirit and creativity, allowing you to fully enjoy the charm of Marena SHIMA.
We incorporated spiny lobster and beef fillet, creating a vibrant and imaginative dish.
We incorporated spiny lobster and beef fillet, creating a vibrant and imaginative dish.
| Period | Thursday, June 11, 2026 - Thursday, September 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 | 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. |
Harmony (Summer)
It begins with a cauliflower blancmange fragrant with olive oil, and a confit of cherry salmon slow-cooked at a low temperature.
Foie gras served in a crepe, and pan-seared rockfish that's delicious served piping hot.
And then there's the rich lobster bisque, topped with beef fillet racquet infused with oriental flavors.
This is a truly captivating course menu, with the chef's refined taste evident in every detail.
Foie gras served in a crepe, and pan-seared rockfish that's delicious served piping hot.
And then there's the rich lobster bisque, topped with beef fillet racquet infused with oriental flavors.
This is a truly captivating course menu, with the chef's refined taste evident in every detail.
■Cauliflower blancmange with Hokkaido sea urchin in Picual EVO
■Salmon confit with Kawachi Bankan coulis ■Crepes with Hokkaido pumpkin, foie gras, and tonka beans with griotte cherry and agricole rum sauce ■Pan-seared rockfish with summer vegetables and mung beans with sesame oil sauce ■Royal egg yolk, rich bisque, and almond milk foam ■Beef fillet racquet with white peach salad and mint aroma ■Dessert: Vanilla jelly and melon in a cream soda style ■Coffee or tea ■Bread ■Extra virgin olive oil: Dukkah
■ Amuse
Cauliflower blancmange with Hokkaido sea urchin in Picual EVO water.
■Cold appetizers
Salmon confit with Kawachi Bankan coulis
■Hot appetizers
Butternut squash, foie gras, and tonka bean crepes with griotte cherry and agricole rum sauce.
■ Fish dishes
Pan-seared greenling with summer vegetables and mung beans, served with a sesame oil sauce.
■Chef's Recommendation
Royale of free-range eggs, rich bisque, and almond milk foam
■ Meat dishes
Beef fillet racquet with white peach salad and mint aroma
■Dessert
Vanilla jelly and melon cream soda style
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
