Restaurant Mona Lisa Ebisu Branch

Our chef's signature work - a refreshing summer dish. This luxurious treat features tomatoes stuffed with a crab and avocado salad.

Fish from Miyazaki prefecture wrapped in bacon and grilled, then served with a zucchini boat full of potato and quail eggs

The savory, high quality Shimabuta pork, garnished with lemon and ginger sauce. Accented with a blend of seven spices from Kyoto.

This is Chef Kono's signature dish, created as a refreshing dish for the summer. It is a tomato stuffed with crab and avocado salad.

Served with a gazpacho soup-style tomato sauce, this dish is a wonderful harmony of paprika mousse and avocado.

Fish from Miyazaki Prefecture is wrapped in bacon and grilled, then topped with quail eggs and potatoes on top of a zucchini boat.

Vegetables and white balsamic sweet and sour sauce

Vintage Sherry Vinegar Sauce

Grilled, refined island pork served with lemon and myoga sauce, accented with Kyoto black shichimi pepper.

Lemongrass-scented parsley coulis Picante sauce

Bordelaise sauce

A dish of lamb wrapped in puff pastry with herbs and rock salt, then baked. The aroma and flavor are locked in and the dish is baked slowly.

A seasonal classic dessert. A refreshing dessert made with peach compote and jelly, with a smooth, cool texture.

*Service charges will be charged separately.