Dinner Menu at Restaurant “La Mer the Classic”(April to September 2026) Restaurant “La Mer the Classic”
Menu
Yu-ganaru Bansan
This signature course, created by the hotel's Fifth Executive Chef Tadayuki Takahashi, allows you to enjoy its traditional "seafood French cuisine" all at once, featuring spiny lobster, abalone, and Matsusaka beef.
Amuse-bouche
Uni Bonne Femme with Caviar
Abalone Steak with Brown Butter Sauce
Spiny Lobster Cream Soup
Spiny Lobster Jelly, Kuruma Shrimp, Abalone, Caviar
Spiny Lobster with American Sauce
Matsusaka Beef Filet Steak with Périgueux Sauce
Dessert
Coffee
| Rates | JPY 47,000 |
|---|---|
| Period | April 1 to September 30, 2026 |
Aoi
Enjoy the hotel's classic French seafood course featuring dishes such as lobster bisque, roasted lobster, and abalone steak. Savor these time-honored specialties passed down and refined over generations.
Amuse-bouche
Terrine of abalone served with salad
Ise Lobster Cream Soup
Roasted spiny lobster with port wine sauce
Abalone Steak with Champagne Sauce
Matsusaka Beef Filet Steak with Périgueux Sauce
Dessert
Coffee
| Rates | JPY 37,000 |
|---|---|
| Period | April 1 to September 30, 2026 |
*The image is for illustrative purposes only.
*Some details may change depending on the season.
San
"Seafood French cuisine" prepared using cooking methods that enhance the flavors of seafood, including spiny lobster
Amuse-bouche
Spiny lobster, salad-style
Ise Lobster Cream Soup
Abalone Steak with Two Types of Herb Butter Sauce
Wagyu beef filet with Bordelaise sauce
Dessert
Coffee
| Rates | JPY 32,000 |
|---|---|
| Period | April 1 to September 30, 2026 |
*The image is for illustrative purposes only.
*Some details may change depending on the season.
Uruwashi
A course featuring the hotel’s signature dishes, including spiny lobster cream soup and black Wagyu filet steak.
Amuse-bouche
Seafood-Style Salad
Ise Lobster Cream Soup
Pan-seared Ise sea bream with tomato beurre blanc
Kuroge Wagyu Filet Steak with Mushroom Sauce
Dessert
Coffee
| Rates | JPY 21,000 |
|---|---|
| Period | April 1, 2026 - September 30, 2026 *Blackout dates: May 2–5, 2026, and August 8–15, 2026 |
*The image is for illustrative purposes only.
*Some details may change depending on the season.
À la carte
Starters, Salads
- Uni Bonne Femme with Caviar JPY 6,400
- Terrine of Abalone with Salad JPY 6,000
- Seafood and Vegetable Mousse with Spiny Lobster Gelee JPY 4,500
- Vegetable Salad JPY 2,400
Soup
- Spiny Lobster Cream Soup JPY 3,700
- Spiny Lobster Consommé Soup JPY 3,700
- Soft-shelled Turtle Consommé Soup JPY 3,700
- Vegetable Cream Soup JPY 1,800
Main Course
- Abalone Steak with Beurre Noisette Sauce or Two Types of Herb Butter Sauce JPY 20,000
- Matsusaka Beef Filet Steak with Truffle Sauce JPY 20,000
- Steamed Abalone with Seaweed-flavored Sauce JPY 15,000
- Spiny Lobster with American Sauce JPY 15,000
- Pan-seared White Fish with Beurre Blanc Sauce JPY 4,800
- Kumano Jidori Chicken Prepared in Two Styles JPY 4,800
Others
- Abalone Curry JPY 20,000
- Seafood Curry (with Abalone, Shrimp, and Crab) JPY 8,000
- Seafood Pilaf (with Abalone, Shrimp, and Crab) JPY 5,500
- Beef Curry JPY 3,200
Information
- The displayed menu is current as of February 2026.
- Image is for illustrative purposes only.
- Displayed prices include service charge and consumption tax.
- Menu items are subject to change depending on ingredient availability.
- If you have any allergies to ingredients, please inform our staff in advance.
For inquiries about status of this event
TEL: +81-599-43-1211 (Reception hours: 9:00 am–8:00 pm)
