DINNER Chef's Special Course <March 1–June 15> Le Ciel Bleu
Following 2 types of amuse-bouches and an appetizer, the specialty features lobster jelly and marinated turban shell with a rich ocean aroma.
The main dish features roasted Hakata wagyu filet accompanied by garnishes crafted from sweet onions prepared in various styles.
For a special evening with your loved one, perfect for celebrations and anniversaries.
| Period | Sunday, March 1, 2026 - Monday, June 15, 2026 |
|---|---|
| Rates | Adult: 13,000 yen per person *Tax and service charge included |
| Time | 17:30 - 23:00 <Course LO 20:30 / A la Carte LO 22:00> |
DINNER Chef's Special Course
【MENU】
・Mango, mozzarella and prosciutto salad
・Octopus sauteed in parsley and butter
・Sea bream carpaccio with Japanese pepper
・Penne with Wagyu Bolognese
·bread
・Lobster jelly and marinated conch with celery root mousse
・Spanish Spanish mackerel confit with perilla pesto
・Roasted Hakata Wagyu fillet with onion dégrinéson
・Western-style mackerel rice with tea
・Strawberry, Cherry Blossom, Citrus, Vacherin
・Small sweets
・Coffee or tea
[Allergens: Egg, milk, wheat, shrimp]
*For food allergens, eight specific ingredients (shrimp, crab, egg, milk, wheat, buckwheat, peanuts, and walnuts) are listed. For other allergens, please ask a member of staff. For information on how to handle food allergies and contamination, please click here . *Images are for illustrative purposes only.
*The contents may be subject to change.
For inquiries about status of this event
TEL: 092-441-3113
(Reception hours: 10:00 am–10:00 pm)
