Dans une ambiance chaleureuse propice au partage, le chef cuisine en harmonie avec les saisons : le printemps, l’été, l’automne et l’hiver s’invitent dans les plats pour l’éveil des 5 sens.
Le Restaurant OGATA est une destination esthétique de la gastronomie japonaise , inspirée de la cuisine familiale et régionale nippone, en y introduisant les produits locaux français.
Lunch
11:30am – 3:00pm
(Kitchen closes at 2:00pm)
Closed on Sundays & Mondays
22 Table seats / 12 Counter seats
*Private room available (for 4-12 people)
*Non-smoking (Smoking allowed in
private room and Lounge)
Dinner
11:30am – 3:00pm
(Kitchen closes at 2:00pm)
Closed on Sundays & Mondays
22 Table seats / 12 Counter seats
*Private room available (for 4-12 people)
*Non-smoking (Smoking allowed in
private room and Lounge)
Lunch Course Menu
Appetizer / First Course / Main Course
¥4,900
Appetizer / First Course / Main Course / Udon / Dessert
¥6,500
Chef’s Recommendation
¥8,700
You are free to choose your appetizer, first and second courses from our seasonal menu.A la carte menu also available
Dinner Course Menu
Appetizer / First Course / Main Course
¥4,900
Appetizer / First Course / Main Course / Udon / Dessert
¥6,500
Chef’s Recommendation
¥8,700
You are free to choose your appetizer, first and second courses from our seasonal menu.A la carte menu also available
You are free to choose your appetizer, first and second
courses from our seasonal menu.
A la carte menu also available.
MENU
JANUARY 2019
January 3rd – 30th
Sseasonal Dish Dans la culture japonaise traditionnelle, la vie
Appetizer
Vegetable palette *
Pureed chestnut soup
Sea urchin with autumn vegetables
Snow crab and vegetables in plum miso sauce
Pear, mushroom and bacon salad with black vinegar dressing
First Course
Autumn salmon hot pot with grated tororo yam
Beef tendon omelet
Mackerel pike and turnip topped with nanban sweet and sour sauce
Seasonal tempura *
Assorted fritters of the day *
Main Course
Today’s grilled fish *
Autumn mackerel and mushrooms simmered in white miso
Chargrilled Akane pork with black shichimi-pepper seasoning
Wagyu beef shank stew in demi-glace sauce
Chargrilled wagyu beef