monnalisa
It got cold quick in December, winter menu is lively by fresh seasonal foods.
The tastes of winter such as "Gibier", a high fresh truffle have arrived one after another from France.
Fishes have been sent by air from my hometown, Miyazaki. Whenever I open the load, I am always impressed by many kinds of fishes caught in my home.
Especially, an about 60 cm (full length) sole was big and tasty same as which got used and familiar in France during training, so I was really surprised.
You can enjoy different taste in winter menu--Ebisu and Marunouchi.
And recently, new original tableware was also completed.
We are planning charity dinner of " Fighting Miyazaki" by 5 home chefs in Miyazaki Sheraton Hotel next January 18.

Toru Kawano

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RESTAURANT
Marunouchi
Ebisu
chef

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.

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Restaurant Monnalisa Marunouchi Building
36F,Marunouchi Bldg, 2-4-1 Marunouchi, Chiyoda-ku, Tokyo
100-6336 Japan TEL : 03-3240-5775 / 03-3240-5776
Restaurant Monnalisa Ebisu
1-14-4 Ebisu-nishi, Shibuya-ku, Tokyo 150-0021 Japan
TEL : 03-5458-1887/ 03-5458-9002