Menu de Saison
Uncle Hat April Dinner
Squid from Hyogo and Hokkaido scallops will be in the menu this month.
Spring vegetables will be at the center of this menu, with Spring onion cream potage and a local chicken breast wrapped in sweet cabbage.
This month also we look forward to serving you a French cuisine with local and seasonal ingredients at Restaurant Lounge Uncle Hat.
Teruaki Yoda (Owner and chef)
Chenonceau ¥7,800（tax and service included）
Chambord ¥9,500（tax and service included）
Cold starter / Hot Starter / Soup／Fish／Meat／Dessert／Coffee
Uncle Hat April dinner ~ The course ~
Squid from Hyogo, Northern Hokkaido scallops, Italian Raw Ham aged 14 months, and meat sausage with seasonal vegetable salad, grapefruits and virgin olive oil sauce
Entrée chaude (for Chambord course only)
Foie gras mi-cuit with roasted eringi mishrooms, black truffle sauce
Spring onion cream potage
Plat de Poisson
Japanese amberjack from Nagasaki meunière, in white wine and "Yukizo"miso cream sauce
Plat de Viande
(Choose from below)
Japanese beef cheek meat in red wine with seasonal vegetables
Roasted local chicken breast with mushroom risotto and Spring cabbage
Today's homemade dessert and fruits of the season