Saturdays, Sundays, and holidays: 17:30-21:00 (LO 20:00)
*Dinner must be reserved by the day before.
(Reservations may be closed early on Wednesdays, Sundays, and holidays due to purchasing issues)
- Restaurant REAL D'OR Top
- Dinner menu
We have each course available.
Dinner reservation reception hours are:
Telephone and online calls are accepted until 20:XNUMX pm the day before. (If it falls on a Sunday or holiday, the day before)
We do not accept reservations for seats only.
Please choose your dinner course when making your reservation.
Cancellation charges will apply from 2 days in advance.
Please contact us for details.
6,050 yen
(Includes service charge and tax)
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[From January 12th to February 26th]
Amuse
Assorted small amuse
Cold hors d'oeuvres
Shingen pork, bacon and prosciutto
Mozzarella cheese and colorful vegetables
Chef's choice soup
Main dish
Sauteed wild Ezo deer thigh meat with cassis-flavored red wine sauce
or sending us a message on
Chef's recommended dish: Domestic beef cheek stew in Sadoya Chateaubriant red wine (+2200yen)
*Please specify the main dish when making your reservation.
Bread
Dessert
seasonal desserts
after-meal drink
7,700 yen
(Includes service charge and tax)
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[From January 12th to February 26th]
Amuse
Assorted small amuse
Cold hors d'oeuvres
Shingen pork, bacon and prosciutto
Mozzarella cheese and colorful vegetables
fish dishes
Red sea bream, wild shrimp, mussels
Bouillabaisse style
Palate-cleanser
seasonal sorbet
Meat dish
Sauteed wild Ezo deer thigh meat with cassis-flavored red wine sauce
or sending us a message on
Chef's recommended dish: Domestic beef cheek stew in Sadoya Chateaubriant red wine (+2200yen)
*Please specify the main dish when making your reservation.
Bread
Dessert
seasonal desserts
after-meal drink
9,900 yen
(Includes service charge and tax)
For customers who want a dish that is a step above the regular course.
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[From January 12th to February 26th]
1st dish of amuse
Amuse-bouche ~ 1-year-old oysters in the shell ~
2st dish of amuse
Assorted small amuse
Cold hors d'oeuvres
Shingen pork, bacon and prosciutto
Mozzarella cheese and colorful vegetables
Hot hors d'oeuvres
Scallop mousse with surf clam confit
Cauliflower cream
fish dishes
Red sea bream, wild shrimp, mussels
Bouillabaisse style
Palate-cleanser
seasonal sorbet
Meat dish
Specially selected wild Ezo venison loin roast with cassis-flavored red wine sauce
or sending us a message on
Chef's recommended dish: Domestic beef cheek stew in Sadoya Chateaubriant red wine (+1100yen)
*Please specify the main dish when making your reservation.
Bread
Dessert
seasonal desserts
after-meal drink
12,100 yen
(Includes service charge and tax)
Comes with a glass of sommelier-selected wine and a choice of 3 special whole cakesReservations required by 2:15 two days in advance
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Of course birthday
Wedding anniversaries, enrollment/graduation, employment/retirement, etc.
This is a “special dinner course” that will brighten up your special day.
A sommelier-selected glass of wine is essential for your anniversary.
Get a whole cake! Please send us your message
*Course content is based on the Nice course.
Please select the type of cake
1. Fluffy type with light fresh cream and strawberries
2. Basque cheesecake
3. Fruit tart
*The course content is the same as the Nice course.
*Reservations for the anniversary dinner course are accepted for a minimum of 2 people.Reservations must be made by 2:15 two days in advance.
13,200 yen
(Includes service charge and tax)
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This course is made with carefully selected ingredients.
The course menu will be based on the Nice course, with upgraded fish and meat dishes.