2010 summer menu was complited.
This year, we will try to change the menu more suitable to the season.
There was a difference in the temperature felt with the skin because it had been arranged for the world calendar so far.
It is because of the thought that arranging it in Japanese calendar is still the best for the ingredient and eating person's body.
In this summer only, "Soup for the body” by cooking adviser, Yoshiko Tatsumi recipe will be served in Ebisu.
And we have got a wonderful word from old friendly teacher.
“The music(=recipe) is from the book, theperformance(=dish) is from Monnalisa!.”
Please enjoy the concert by Monnalisa’s leading.

Thank you
Toru Kawano

Chef de cuisine　Toru Kawano　

Born 1957 in Miyazaki prefecture. In 1982 at the age of 25, he left for France to heighten his career path in famous restaurants such as 「Guy Savoy」「Jamin」「Georges Bulan」「GIRARDET」of Switzerland and so on. Mr. Kawano pursued Joel Robuchon, a very charismatic man in French culinary field as his apprentice receiving his tutelage. After returning to Japan in 1990, he worked as a chef in “Restaurant Hiramatsu” in Hiroo city. He later served as the first Japanese chef in “Taillevent Robuchon” that was opened in 1993 in Ebisu city. Finally, in 1997, he established his own business.　Presently, he travels between and supervises in the kitchens of both Ebisu and Marunouchi’s “Restaurant Monnalisa.”