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
Croustillant de laitance de morue d’ « Hokkaido » ,navet et yuzu en harmonie
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

Mille feuille of beef and Japanese radish 
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
Beef fillet of Miyazaki wrapped poteto
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

Mille feuille of beef and Japanese radish 
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
Beef fillet of Miyazaki wrapped poteto
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

Meat
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
(C)Monnalisa