Benoit Tokyo

The scallops are seared to a perfect savory on the outside while remaining juicy inside. Accompanied by a creamy cauliflower purée and tri-colored cauliflowers grilled to feel the texture. All brought 

The velouté, often called a "soup you eat," offers a delightful experience of the ingredients' natural flavors. Enjoy green peas in spring, vichyssoise in summer, and chestnut soup in fall and winter, savoring the essence of each season.

Benoit chocolate delight, buckwheat ice cream

The dishes shown are examples. (The menu changes every two months.)

Veloute is also known as "edible soup." Green pea soup in spring, vichyssoise in summer, chestnut soup in autumn and winter. You can fully enjoy the original flavor of the ingredients.

Seasonal salad - confit swordfish, sweet bell peppers, black olives and quail eggs Rillettes de PORCet FOIEGRASDECANARD, pickles Pork and duck foie gras rillettes, pickles

Pork and duck foie gras rillettes, pickles

Ham/black truffle/Comte cheese coquillette pasta

Cookpot of grains, squid and confit lemon (supplement menu 800 yen)

Scallops with a fragrant exterior and juicy cooked crust. Creamy cauliflower puree. Three-colored cauliflower baked to add texture. A blissful dish, combined with a scallop broth sauce.

Oven-baked back of sea bass, minestrone garnish

The duck breast, roasted to a rosy brown, is tender yet chewy. The dish is accented with a refreshing citrus puree, including the skin, allowing you to enjoy the true essence of French cuisine.

Roasted loin of pork with sage, baked potatoes

Mustard rabbit

Peppered beef rumsteak, large french fries and baby gem (Supplement menu +2,000 yen)

Faisselle, Ardechois Bichonne, Fourme d'Ambert

Benoit chocolate delight, buckwheat ice cream

Armagnac Baba, lightly whipped chantilly

Traditional vanilla millefeuille

Plum batter pudding, milk and pure sea salt ice cream (supplement menu 500 yen)

Peach Melba (supplement menu 800 yen)

*Prices shown are inclusive of consumption tax and 7% service charge.