Jardin's annual Children's Welcome Day♫ Held on Children's Day, Tuesday, May 5th (national holiday). Feel free to bring your energetic children and create memories with your family, enjoying the cuisine of Chef Horiuchi, the world's best French chef, and a dessert buffet prepared by Chef Pastry Chef Kudo.
・Amuse-bouche ・Appetizer ・Fish main course ・Meat main course ・Dessert buffet and drinks
¥9,900Svc excl. / tax incl.
[Dégustation] 7 items in total
~Spring Menu~ (March 21st - May 31st)
* Marinated sweet shrimp with broad beans and Hyuganatsu citrus * Firefly squid fricassee with bamboo shoots cooked in dashi broth * Pan-seared sea bass with spring vegetables and saffron sauce * Roasted lamb with its jus, white asparagus, and a hint of local mustard * Pre-dessert * Grand dessert * Coffee or tea and petit fours
¥19,800Svc excl. / tax incl.
[Menu Specialité] 7 dishes + glass of champagne + bouquet of roses (12 bottles)
A proposal plan with a guaranteed private room. Please tell us your feelings after enjoying a full course meal in a private space. We will help you with a special proposal. ■Menu Specialité + glass of champagne + bouquet of roses (12 roses) ■Surprise message plate (We will write a message and presentation according to your wishes.) ■Please let us know if you have any favorite ingredients. *If you request an anniversary cake, you can choose your preferred option. [In advance] Please make your reservation at least 10 days in advance. We will contact you by phone to discuss your request. If you have any presents, please give them to the staff in advance. We can also accommodate your requests regarding the best time to give them to you. [On the day] Enjoy a meal with your loved one. ↓ After dessert and coffee, we will give the man a message plate, bouquet, present, etc. ↓ Enjoy a wonderful time just for the two of you.
¥33,220Svc excl. / tax incl.
[March to May only] Specialty course that combines tradition and innovation
~Spring Menu~ (March 21st - May 31st) • Amuse-bouche • Sautéed whelk with rapeseed blossoms and blood orange • Warm salad of six-row barley and squid with sea urchin-flavored foam • Grilled sea bream with scales, green asparagus and morel stuffing • Roasted Nanatani duck with its jus • Pre-dessert • Grand dessert • Coffee or tea and petit fours