SAVOR JAPAN Central Honshu (Chubu) Yamanashi Kofu Nirasaki/Kai, French Cueillet Menu

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Cueillet

キュイエット

Help desk
050-2030-4678 (+81-50-2030-4678)

Shop

0551-23-1650 (+81-551-23-1650)
Request Reservation
Bookmark
Course menu
Sauteed fresh foie gras with local ground cherries

Sauteed fresh foie gras with local ground cherries

Wine pork and foie gras pate with marinated bracken from the local hills

Wine pork and foie gras pate with marinated bracken from the local hills

Pate of foie gras and pork that were fed white wine. This item has been a specialty since we first opened.
Roasted stuffed quail from Brittany

Roasted stuffed quail from Brittany

Roasted quail is among the chef's favorite ingredients. You might imagine quails to be small, but they are quite large.
Roasted French dove from Landes with celery root puree and black truffle sauce, served with sautéed girolle mushrooms

Roasted French dove from Landes with celery root puree and black truffle sauce, served with sautéed girolle mushrooms

Homemade Japanese chestnut Mont Blanc served with two types of glass

Homemade Japanese chestnut Mont Blanc served with two types of glass

"Roasted stuffed Brittany quail"

"Roasted stuffed Brittany quail"

Roasted quail is one of the chef's favorite dishes. Quail may seem small, but they are actually quite large.
"Wine pork and foie gras pate with marinated bracken from the mountain behind"

"Wine pork and foie gras pate with marinated bracken from the mountain behind"

Pate of wine pigs, raised on white wine, and foie gras has been a specialty since the restaurant first opened.
Clam, whelk and local vegetable terrine with rapeseed flower sauce

Clam, whelk and local vegetable terrine with rapeseed flower sauce

Aged wine pork loin with locally grown ground cherry sauce

Aged wine pork loin with locally grown ground cherry sauce

Sautéed fresh foie gras with locally grown ground cherries

Sautéed fresh foie gras with locally grown ground cherries

Pan-fried fresh fish, American eggplant gratin, sautéed local paprika

Pan-fried fresh fish, American eggplant gratin, sautéed local paprika

Chilled peach soup

Chilled peach soup

■Recommended Menu■

■Menu■

Menu dejuner

Menu dejuner

Lunch only

6,600 yen

Menu coquelicot

Menu coquelicot

8,800 yen

Menu Lys Blanc Rebrand

Menu Lys Blanc Rebrand

Reservation required until the day before

13,500 yen

Menu Degustation

Menu Degustation

Reservation required 5 days in advance

17,600 yen

cheese

cheese

1,540 yen (2 types) / 2,200 yen (3 types)

*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.

Cueillet

キュイエット

Nirasaki/Kai , Kofu , Yamanashi

Western / French

Italian/French / French

Help desk

050-2030-4678 (+81-50-2030-4678)

Shop

0551-23-1650 (+81-551-23-1650)

All reservations will be accepted via web form to ensure a smooth reservation process.

Request Reservation
Bookmark
Access
From Nirasaki Interchange, head toward Shosenkyo Gorge, turn right at the Nirasaki Interchange Kita, and the restaurant will be 600 meters ahead on the right.
Cuisine
Western / French / French,Italian/French
Open
[Monday, Wednesday - Sunday, Holidays, Day Before National Holidays] Lunch 11:30 am - (L.O. 2:30 pm) / Dinner 6:00 pm - (L.O. 9:00 pm)
Closed
Tuesday, Irregular Holidays
Average price
Dinner: 14,000 JPY / Lunch: 10,000 JPY
Method of payment

  • Credit Card Accepted

    Visa / JCB / Diners Club / DC Card / UC Card / American Express / NICOS / Master Card / Credit Saison

Address
1129 Hosakamachi Mitsusawa, Nirasaki, Yamanashi map Outside view
Address (for taxi driver)
山梨県韮崎市穂坂町三ツ沢1129
English services
Unknown.
Features

Lunch / No smoking / Special diet / Western cutlery / Reservations / Coupons/vouchers / Kotatsu (heated table) / course meals

*Please add a special request for inquiries regarding smoking/non-smoking.

Notation based on the Act on Specified Commercial Transactions Japanese