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
Marinated squid and moist
With celery love flavored jelly and mousse
(with caviar ＋1,650yen)
Scallop grie and roasted mushrooms
stuffed with angel shrimp,Seasonal onions sauce
Main Dish
Grilled tilefish with pine cones.Lightly stewed green peas
Bourboulenc sauce with the scent of tree buds
Or
Roasted pork and steamed spring cabbage wrap
Kumquat accent
Or
Beef fillet and shiitake mushroom pie wrap (＋2,200yen)
Madera liquor sauce
Fruit soup
Today's special dessert
Coffee or Tea,Herb tea
7,800yen (Tax included 8,580yen)
Service charge is not included
Dinner Menu B
Amuse bouche
Appetizer
White asparagus Wearing a sea bream
Hollandaise sauce with white eggs,Hyuganatsu flavor
(with caviar ＋1,650yen)
Two colors of big clams
”Grilled bamboo shoot buds with butter””Rape blossoms risotto with wasabi flavor”
Fish
Crispy grilled rockfish , tomato fondue sauce
Served with new seaweed and kale
Meat
Roast duck scent of roasted straw
Burdock vinegar sauce
Or
Grief of lamb thigh meat
Salt lemon flavor with spring vegetables
Or
Beef fillet and shiitake mushroom pie wrap (＋2,200yen)
Madera liquor sauce
Cheese or Fruit soup
Today's special dessert
Coffee or Tea,Herb tea
12,000yen (Tax included 13,200yen)
Service charge is not included
Lunch Menu A
Amuse bouche
Appetizer
Marinated squid and moist
With celery love flavored jelly and mousse
(with caviar ＋1,650yen)
Scallop grie and roasted mushrooms
stuffed with angel shrimp,Seasonal onions sauce
Main Dish
Grilled tilefish with pine cones.Lightly stewed green peas
Bourboulenc sauce with the scent of tree buds
Or
Roasted pork and steamed spring cabbage wrap
Kumquat accent
Or
Beef fillet and shiitake mushroom pie wrap (＋2,200yen)
Madera liquor sauce
Today's special dessert
Coffee or Tea,Herb tea
6,300yen (Tax included 6,930yen)
Service charge is not included
Lunch Menu B
Amuse bouche
Appetizer
White asparagus Wearing a sea bream
Hollandaise sauce with white eggs,Hyuganatsu flavor
(with caviar ＋1,650yen)
Or
Two colors of big clams
”Grilled bamboo shoot buds with butter””Rape blossoms risotto with wasabi flavor”
Fish
Crispy grilled rockfish , tomato fondue sauce
Served with new seaweed and kale
Meat
Roast duck scent of roasted straw
Burdock vinegar sauce
Or
Grief of lamb thigh meat
Salt lemon flavor with spring vegetables
Or
Beef fillet and shiitake mushroom pie wrap (＋2,200yen)
Madera liquor sauce
Fruit soup
Today's special dessert
Coffee or Tea,Herb tea
7,500yen (Tax included 8,250yen)
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
Small Apetizer
Wrapped in smoked salmon into the creamcheese
kammpot pepper fiavor
with caviar +\1650-
Pie parcel of a turbanshell and seafood
rhubarb sauce
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Sauted seabass pasts herb bread crumbs
parsley sauce
or
Grilled porc with
confit of the potato
or
Grilled Japanese beef +\2200－
with dofinova tarte marsala sauce
Today's dessert
Coffee or tea
￥ 6300 （in Tax 6930)
Srrvice fee is not included
Lunch Menu B
| Small Apetizer | |
| Mousse of the corn | |
| with soup of baked corn and raw ham | |
| with caviar +￥1650- | |
| or | |
| Ravioli of shrimp with rosted petit tomato | |
| yellow chives sauce | |
| Sauted Japanese meagre with anchovy flavor cucumber | |
| citrus flavor bisque | |
 | |
| Grilled venison with chutney of mango | |
| or | |
| Roasted duck with manganji hotpepper | |
| japanese pepper flavor | |
| or | |
| Grilled Japanese beef +\2200－ | |
| with dofinova tarte marsala sauce | |
| Fruit soup | |
| Today's dessert | |
| Coffee or tea | |
| ￥7500（in Tax 8250) | |
| Srvice fee is not included |
Business Lunch
Small Apetizer
Wrapped in smoked salmon into the creamcheese
kammpot pepper fiavor
with caviar +\1650-
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Sauted seabass pasts herb bread crumbs
parsley sauce
or
Grilled porc with
confit of the potato
or
Grilled Japanese beef +\2200－
with dofinova tarte marsala sauce
Today's dessert
Coffee or tea
￥ 5000 （in Tax 5500)
Srrvice fee is not included
Dinner Menu A
| Small Apetizer | |
| Wrapped in smoked salmon into the creamcheese | |
| kammpot pepper fiavor | |
| with caviar +\1650- | |
| Pie parcel of a turbanshell and seafood | |
| rhubarb sauce | |
| |
| parsley sauce | |
| or | |
| Grilled porc with | |
| confit of the potato | |
| or | |
| Grilled Japanese beef +\2200－ | |
| with dofinova tarte marsala sauce | |
| Today's dessert | |
| Coffee or tea | |
| ￥ 7800 （in Tax 8580) | |
| Srrvice fee is not included |
Dinner Menu B
| Small Apetizer | |
| Mousse of the corn | |
| with soup of baked corn and raw ham | |
| with caviar +￥1650- | |
| Ravioli of shrimp with rosted petit tomato | |
| yellow chives sauce | |
| Sauted Japanese meagre with anchovy flavor cucumber | |
| citrus flavor bisque | |
| |
| Grilled venison with chutney of mango | |
| or | |
| Roasted duck with manganji hotpepper | |
| japanese pepper flavor | |
| or | |
| Grilled Japanese beef +\2200－ | |
| with dofinova tarte marsala sauce | |
| Fruit soup | |
| Today's dessert | |
| Coffee or tea | |
| ￥12000（in Tax 13200) | |
| Srrvice fee is not included |