French Restaurant Bon Vivant

フランス料理　ボンヴィヴァン

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

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0596-26-3131 (+81-596-26-3131)

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French Restaurant Bon Vivant_Spiny lobster takes a starring role. Bringing out the goodness of the ingredients with simplicity: "Shima Wagu Spiny Lobster Boil with Shell Sauce"

Spiny lobster takes a starring role. Bringing out the goodness of the ingredients with simplicity: "Shima Wagu Spiny Lobster Boil with Shell Sauce"

The spiny lobster is simply boiled in order to bring out its sweetness and tender texture. The lobster pairs excellently with the rich beurre blanc sauce, and the American sauce, which is loaded with shellfish flavor.

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A double feature of wild game and Matsusaka beef: "Mount Asama Young Doe Leg and Matsusaka Beef Hanger Carpaccio"

Doe leg sourced from local hunters is cured for two weeks, before being covered with herb oil and left overnight. This brings out the kind of flavor that can hold its own even next to Matsusaka beef. Served with a sauce of cauliflower puree and red wine.

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Yellowtail amberjack, cured and lightly smoked: "Quick-Smoked Giant Shima Amberjack With Fruits of the Sea"

Yellowtail amberjack fished in Shima is preserved using ikijime (a method for preserving fish during transport) and cured for 3-4 days before it is lightly smoked. For this dish, the amberjack is garnished with ingredients including black abalone, which is steamed for three hours, and a Taniguchi tomato mousse.

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<Boissons>

Bottled beer (Kirin, Suntory, Asahi)

900 yen each

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Non-alcoholic beer (Kirin/Suntory)

900 yen each

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Wine by the glass

From 1,200 yen

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Non-alcoholic wine by the glass

900 yen

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*Please consult with a sommelier regarding bottles.

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oolong tea

600 yen

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Black oolong tea

700 yen

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Perrier

700 yen

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Cassisperia

700 yen

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Ginger ale

600 yen

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juice

(Orange/Grapefruit)

600 yen each

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Juice (white, rose, red grape)

700 yen

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*Please see the course page for details.

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French Restaurant Bon Vivant_Yellowtail amberjack is aged and lightly smoked. "Instantly smoked giant yellowtail amberjack caught in Shima, served with seafood."

Yellowtail amberjack is aged and lightly smoked. "Instantly smoked giant yellowtail amberjack caught in Shima, served with seafood."

This live-killed yellowtail amberjack caught in Shima is aged for 3-4 days and lightly smoked. Enjoy it with local side dishes such as black abalone steamed for 3 hours and Taniguchi tomato mousse.

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French Restaurant Bon Vivant_The star of Ise. "Shima Wagu Fishing Port Boiled Ise Lobster with Shell Sauce" that simply highlights the appeal of the ingredients.

The star of Ise. "Shima Wagu Fishing Port Boiled Ise Lobster with Shell Sauce" that simply highlights the appeal of the ingredients.

The spiny lobster is simply boiled to bring out its springy texture and sweetness. It pairs well with the buttery beurre blanc sauce and the American sauce, packed with the delicious flavor of shellfish.

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French Restaurant Bon Vivant_"Roasted Matsusaka Beef Aitchbone with Potato Gratin de Finois" is a dish that is carefully cooked to bring out the flavor of the meat.

"Roasted Matsusaka Beef Aitchbone with Potato Gratin de Finois" is a dish that is carefully cooked to bring out the flavor of the meat.

The aitchbone meat, which has just the right amount of sweetness and flavor, is carefully roasted to lock in the juices and elegant aroma. The accompanying potato gratin is also delicious.

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

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