Contents
Chef de cuisine Toru Kawano
Born in 1957 in Miyazaki, Japan.
At the age of 25, he left for France to seek more experience and worked at some of the world's most esteemed restaurants in Paris including "Guy Savoy", "Jamin" , "Georges Bulan", and "Girardet" of Switzerland.
Kawano worked under Joel Robuchon, the legendary French chef, at his eponymous restaurant where became Robuchon's right hand.
Returned to Japan in 1980, he joined the acclaimed "Restaurant Hiramatsu" as chef de cuisine.
Then in 1993, he was appointed as the first Japanese chef at "Taillevent Robuchon" when it launched in Ebisu. In 1997, he created his own chateau in Ebisu and opened "Restaurant Monnalisa ". Currently, he supervises his team from the kitchen at both Ebisu and his second restaurant in Marunouchi as owner and chef.
Concept
It is spring when the bright sunlight feels warm!
Spring brings beautiful flowers, fresh verdures, and renewal to mind and body.
Monnalisa web site has been redesigned, and will be updated with freshinformation.
There is a new spring menu, with fresh foods arriving from my home region,Miyazaki.
Rare Miyazaki white sturgeon is a special focus this year. River Sturgeon,which has been familiar to Miyazaki people since ancient times, is vigorous,rich in collagen, and spawns caviar after reaching 8 years old.
You can enjoy unique crunchy textures.
Sweet white asparagus and sakura-colored veal direct from France will come into season too. We will serve spring dishes and wild grass in French cooking style.
We are looking forward to seeing you with 12 new smiling faces joining our staff this spring.
Toru Kawano
Monnalisa Owner/Chef
Ebisu
Access
JR
3 min walk from Ebisu( west entrance) Sta.
Subway
3 min walk from Ebisu Sta.( Hibiya Line)
Parking lot A：41 set 24 hour coin parking
parking lot B：3 set 24-hour coin parking 8 -22 30minute 200 yen
parking lot C：31 set Parking in a 24-hour building 30minute 300 yen
Dinner Menu A
Amuse bouche
Appetizer
Soup of cucumber and yogurt with orange caviar of white trout
Roasted squid in hot pepper with Japanese herb
Main Dish
Gaufrette of ribbonfish, tomato flavor, tapenade sauce
Or
Grilled "KAWAMINAMI AJIBUTA" pork with tomato sauce, WASABI flavor
Fruit soup
Today's special dessert
Coffee or Tea,Herb tea
6,800yen (Tax included 7,480yen)
Service charge is not included
Dinner Menu B
Amuse bouche
Appetizer
Mariage of foie gras confit and fruit, St-Honor style
Variation of "AYU" cooked in four kinds with "SASACHA" flavored green sauce
Fish
Crepinette of "KAWAMINAMI" "SHIIRA" and Bayonne piperade
Meat
Grilled beef loin "Chaliapine" style, bordelaise sauce
Or
Roasted French quail and jambonette of chicken thigh, Mediterranean style
Cheese or Fruit soup
Today's special dessert
Coffee or Tea,Herb tea
10,000yen (Tax included 11,000yen)
Service charge is not included
Lunch Menu A
Amuse bouche
Appetizer
Soup of cucumber and yogurt with orange caviar of white trout
Roasted squid in hot pepper with Japanese herb
Main Dish
Gaufrette of ribbonfish, tomato flavor, tapenade sauce
Or
Grilled "KAWAMINAMI AJIBUTA" pork with tomato sauce, WASABI flavor
Fruit soup
Today's special dessert
Coffee or Tea,Herb tea
5,300yen (Tax included 5,830yen)
Service charge is not included
Lunch Menu B
Amuse bouche
Appetizer
Mariage of foie gras confit and fruit, St-Honor style
Or
Variation of "AYU" cooked in four kinds with "SASACHA" flavored green sauce
Fish
Crepinette of "KAWAMINAMI" "SHIIRA" and Bayonne piperade
Meat
Grilled beef loin "Chaliapine" style, bordelaise sauce
Or
Roasted French quail and jambonette of chicken thigh, Mediterranean style
Fruit soup
Today's special dessert
Coffee or Tea,Herb tea
6,500yen (Tax included 7,150yen)
Service charge is not included
Marunouchi
Access
JR
1 min walk from Tokyo( marunouchi-southern entrance) Sta.
Subway
1 min walk from Tokyo Sta.( Marunouchi Line)
2 min walk from Nijyubashi-mae Sta.( Chiyoda Line)
Lunch Menu A
A small appetizer
Amuse bouche
Appetizer
Jelly of beef tail and carrot mustard flaver
Ragoût de queue de boeuf et carottes en gelée à la moutarde
Caviar 5g～ +1,500yen
Croquette of angel shrimp and lily bulb
crustacean foam sauce
Croquette noire et crèmeuse aux bulbes de lis et crevettes
Fresh truffle +1,500yen
Main Dish
Steamed angler with stew of chinese cabbage
Lotte braisée au curry et son étuvée de choux chinois à l’orange
Or Ou
Stewed lamb from France and shiitake mushroom
from Tokushima
Comme un navarin d’agneau de france et ses shiitakes
Foie gras +1,500yen
Today's dessert
Pâtisseries du jour au choix
Coffee or tea or Herb tea
Café ou choix de thé
¥5,300
Tax and service charge is not included
Lunch Menu B
A small appetizer | |
| Amuse bouche | |
| Appetizer | |
| Sauted milt crispy style with turnip yuzu flavor | |
| |
| Caviar 5g～ +1,500yen | |
Or Ou | |
| Egg custard of black truffle | |
| and cappcino of mushroom | |
| Capuccino de champignons et flan de shiitake aux truffes noires | |
| Fish | |
| Made meuniere of cod with water dropwart of Sendai | |
| and burdock of Aomori | |
| Meunière de morue et « seri » de « Sendai » , bardane d’ « Aomori » | |
| Meat | |
| |
| red wine sauce | |
| Mille feuille de radis blanc de « Kaga » et boeuf , sauce bordelaise | |
Or Ou | |
| Roasted venison dry fruits sauce | |
| with tarte of celery root | |
| Chevreuil rôti aux fruits secs et sa tarte de céleri rave | |
Or Ou | |
| Japanese Wagyu aged beef steak | |
| with winter vegetable from Noto | |
| additional fee＋1,500yen | |
| Boeuf affiné d’ « Akagi » poêlé, légumes de « Noto » et son jus | |
| Fruit soup | |
| Soupe de fruits | |
| Today's dessert | |
| Pâtisseries du jour au choix | |
| Coffee or tea or Herb tea | |
| Café ou choix de thé | |
| ¥6,500 | |
| Tax and service charge is not included |
| Miyazaki food festival menu |
A small appetizer | |
| Amuse bouche | |
| Appetizer | |
| Eggplant and norway lobster wrapped rice paper | |
| crispy style with saffron risotto | |
| Crépinette de langoustines et aubergines, risotto au safran de « Nobeoka » | |
| Miyazaki Caviar 5g～ + 4,500yen | |
| Foie gras wrapped turnip truffle flavor sauce | |
| with purred burdock | |
| Foie gras au navet et truffes noires à la vapeur, purée de badiane | |
| Fish | |
| Bread crumbs grilled of the blowfish | |
| soup of watercress and sauted mushroom | |
| « Fugu » pané de « Kawaminami » , soupe de cresson et champignons sautés | |
| Meat | |
| |
| with winter vegetables | |
| Croustillant de boeuf de « Miyazaki » à la pomme de terre et ses légumes d’Hiver | |
Or Ou | |
| Baked three kinds of meat wrapped the pie | |
| with pumpkin and salad of the blue papaya | |
| Petit pâté chaud aux trois viandes potiron noir , papaye verte de « Miyazaki » | |
| Cheese or yogurt | |
| Seléction de fromages ou yaourt | |
| Fruit soup | |
| Soupe de fruits | |
| Today's dessert | |
| Pâtisseries du jour au choix | |
| Coffee or tea or Herb tea | |
| Café ou choix de thé | |
| ¥10,000 | |
| Tax and service charge is not included | |
Business Lunch
A small appetizer
Amuse bouche
Appetizer
Gnocchi of lotus root and carrote
cream of spinach
Gnocchi de racines de lotus et carottes , créme d'épinards
Caviar 5g～ +1,500yen
Main Dish
Sauted today's fresh fish from Miyazaki
pureed red turnip with winter vegetables
Poisson du jour selon arrivage du « Yahiromaru », coulis de navet et légumes d’Hiver
Or Ou
Stew of porc from Miyazaki balsamic flaver
Ragoût de porc de « Nagata» au balsamique, légumes à la Lyonnaise
Foie gras +1,500yen
Today's dessert
Pâtisseries du jour au choix
Coffee or tea or Herb tea
Café ou choix de thé
¥4,300
（Except Saturday,Sunday and Holiday）
Tax and service charge is not included
Dinner Menu A
A small appetizer | |
| Amuse bouche | |
| Appetizer | |
| Jelly of beef tail and carrot mustard flaver | |
| Ragoût de queue de boeuf et carottes en gelée à la moutarde | |
| Caviar 5g～ +1,500yen | |
| Croquette of angelshrimp and lily bulb | |
| crustacean foam sauce | |
| Croquette noire et crèmeuse aux bulbes de lis et crevettes | |
| Fresh truffle +1,500yen | |
| Main Dish | |
| |
| Steamed angler with stew of chinese cabbage | |
| Lotte braisée au curry et son étuvée de choux chinois à l’orange | |
| Or Ou | |
| Stewed lamb from France and shiitake mushroom | |
| from Tokushima | |
| Comme un navarin d’agneau de france et ses shiitakes | |
| Foie gras +1,500yen | |
| Today's dessert | |
| Pâtisseries du jour au choix | |
| Coffee or tea or Herb tea | |
| Café ou choix de thé | |
| ¥6,800 | |
| Tax and service charge is not included |
Dinner Menu B
| A small appetizer | |
| Amuse bouche | |
| Appetizer | |
| Sauted milt crispy style with turnip yuzu flavor | |
| Croustillant de laitance de morue d’ « Hokkaido » ,navet et yuzu en harmonie | |
| Caviar 5g～ +1,500yen | |
| Egg custard of black truffle and cappcino of mushroom | |
| Capuccino de champignons et flan de shiitake aux truffes noires | |
| Fish | |
| Made meuniere of cod with water dropwart of Sendai | |
| and burdock of Aomori | |
| Meunière de morue et « seri » de « Sendai » , bardane d’ « Aomori » | |
| Meat | |
| |
| red wine sauce | |
| Mille feuille de radis blanc de « Kaga » et boeuf , sauce bordelaise | |
| Or Ou | |
| Roasted venison dry fruits sauce | |
| with tarte of celery root | |
| Chevreuil rôti aux fruits secs et sa tarte de céleri rave | |
| Or Ou | |
| Japanese Wagyu aged beef steak | |
| with winter vegetable from Noto | |
| additional fee＋1,500yen | |
| Boeuf affiné d’ « Akagi » poêlé, légumes de « Noto » et son jus | |
| Cheese or fruit soup | |
| Sélection de fromages ou Soupe de fruits | |
| Today's dessert | |
| Pâtisseries du jour au choix | |
| Coffee or tea or Herb tea | |
| Café ou choix de thé | |
| ¥10,000 | |
| Tax and service charge is not included |
| Miyazaki food festival menu |
| A small appetizer | |
| Amuse bouche | |
| Appetizer | |
| Eggplant and norway lobster wrapped rice paper | |
| crispy style with saffron risotto | |
| Crépinette de langoustines et aubergines, risotto au safran de « Nobeoka » | |
| Miyazaki Caviar 5g～ +4,500yen | |
| Foie gras wrapped turnip truffle flavor sauce | |
| with purred burdock | |
| Foie gras au navet et truffes noires à la vapeur, purée de badiane | |
| Fish | |
| Bread crumbs grilled of the blowfish | |
| soup of watercress and sauted mushroom | |
| « Fugu » pané de « Kawaminami » , soupe de cresson et champignons sautés | |
| Meat | |
| |
| with winter vegetables | |
| Croustillant de boeuf de « Miyazaki » à la pomme de terre et ses légumes d’Hiver | |
| Or Ou | |
| Baked three kinds of meat wrapped the pie | |
| with pumpkin and salad of the blue papaya | |
| Petit pâté chaud aux trois viandes potiron noir , papaye verte de « Miyazaki » | |
| Fruit soup | |
| Soupe de fruits | |
| Today's dessert | |
| Pâtisseries du jour au choix | |
| Coffee or tea or Herb tea | |
| Café ou choix de thé | |
| ¥13,000 | |
| Tax and service charge is not included |
Dinner Menu Dégustation
| A small appetizer | |
| Amuse bouche | |
| Appetizer | |
| Leek & winter vegetables like foam from Noto | |
| with raw ham of Iberico porc | |
| Poireau et légumes de « Noto » comme un nuage et son jambon cru ibérique | |
| Caviar 5g～ +1,500yen | |
| Lobster wrapped "kadaifu" crispy style | |
| crustacean foam sauce | |
| Croustillant de homard en croûte de « kadaifu » , émulsion de bisque | |
Ravioli of foie gras and ａｐｐｌｅ jam with nut | |
| Raviolis de foie gras et sa confiture de pommes aux accents de noix | |
Fish | |
| Scale firing of the tilefish with japanese radish | |
| « Amadai » en écailles très croustillant , barigoule de radis blanc | |
| |
| Grilled wild boar from Canada with stew of the lentil | |
| Marcassin du Canada grillé et son ragoût de lentilles | |
| Or Ou | |
| Pigean 2 types of cooking red wine sauce | |
| Pigeon de France en deux cuissons , sauce vin rouge | |
| Cheese or yogurt | |
| Seléction de fromages ou yaourt | |
| Fruit soup | |
| Soupe de fruits | |
| Today's dessert | |
| Pâtisseries du jour au choix | |
| Coffee or tea or Herb tea | |
| Café ou choix de thé | |
| ¥17,000 | |
| Tax and service charge is not included |