Restaurant Pleins d' Lerbes Kitakamakura
レストランプランデルブ 北鎌倉
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From the chef
Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.
He was born in 1976 in Hokkaido. After graduating from high school, he had 3 years of training at a hotel in Sapporo, then moved to Tokyo at the age of 21. After working at restaurants in Tokyo and Yokohama for approximately 5 years, he went back to Hokkaido. After having further training at [Le Gentil Homme] in Sapporo, he went back to Yokohama again. After working at a French restaurant for 2 years, he entered [Restaurant Pleins d' Lerbes Kitakamakura] at the age of 32. He was certified as a sommelier in 2011. Now he is utilizing [ma-ai (timing)] of kabuki, his hobby to watch, into the service at the restaurant.
高田 賀靖Noriyasu Takada
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Course Menu /
Menu - From the chef
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Restaurant Pleins d' Lerbes Kitakamakura
レストランプランデルブ 北鎌倉
Help desk
Shop
0467-47-4567 (+81-467-47-4567)
- location_onAccess
- Pick up service from Kitakamakura Station on JR Yokosuka Line is available
- restaurantCuisine
- Western / French,Alcohol / Wine / French,Italian/French
- scheduleOpen
- [Monday, Wednesday - Sunday, National Holidays, Day before National Holidays] Lunch 12:00 pm - 3:30 pm / Dinner 5:30 pm - 10:00 pm
- blockClosed
- Tuesday, Dinner on first Monday
- paymentsAverage price
- Dinner: 12,000 JPY / Lunch: 6,000 JPY
- credit_cardMethod of payment
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Credit Card Accepted
UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / NICOS / Master Card / Credit Saison
- pin_dropAddress
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A house restaurant nestled in a quiet residential area, have a relaxing moment with the finest French cuisine. map
- local_taxiAddress (for taxi driver )
- 神奈川県鎌倉市梶原3-32-11
- translateEnglish services
- Unknown.
- listFeatures
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Lunch / No smoking / Western cutlery / Reservations / Sommelier/wine steward / course meals / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
-
Course Menu /
Menu - From the chef
- Map
- Reviews