•  
  •  
  •  

Tower's Restaurant [COUCAGNO]

  • Restaurant name

    • date

    • Time

    • People

x close

 

x close

 

x close

 

Lunch Menu

MENU EXPRESS

 
Period

All year round
(An exclusion day:Special events date)

Time

11:30a.m.~3:00p.m.(2:00p.m.L.O.)

Fee

Per person JPY 5,100(JPY 6,171)

MENU

The menu of May will be updated as soon as decided.

April

◆Amuse-bouche◆

----------Please select the starter from following bellow----------

◆Halfbeak marinated and white asparagus, citrus flavor◆
Japanese fish halfbeak marinated with sakura petals accompanied with white asparagus.
A perfect spring starter refreshed with a citrus sauce.

or

◆Orange flavored lobster risotto◆
Unctuous risotto with lobster from Canada and orange aftertaste
Served with fried frits and a tasty lobster based sauce

or

◆French pâté-en-croûte and duck, apple chutney and beets marinated◆
The oldest and gastronomic pate en croute made with great skills with French cooked meats
Served with a spicy apple chutney and its beets marine


----------Please select the main dish from following bellow----------

◆Pan-fried redfish, basil roasted mushrooms, anchovy puree◆
Redfish with basil sautéed mushrooms served
with burdock puree and its well-known anchovy sauce

or

◆French Bouillabaisse from Marseille◆
A traditional dish from the south of France preserved and reproduced by our chef
Served in a perfect rich soup with fresh fish

or

◆Provencal beef stew◆
French traditional beef stew in a new way with its beef cooked with provencal ingredients

or

◆Lamb roasted, French style peas◆
Lozere lanb roasted with provence herbs served with its French way cooked peas.


◆Suggestion of patissier◆

◆Coffee and petits fours◆

MENU SAINT-TROPEZ

 
Period

All year round
(An exclusion day:Special events date)

Time

11:30a.m.~3:00p.m.(2:00p.m.L.O.)

Fee

Per person JPY 6,800(JPY 8,228)

MENU

The menu of May will be updated as soon as decided.

April

◆Amuse-bouche◆

----------Please select the starter from following bellow----------

◆Halfbeak marinated and white asparagus, citrus flavor◆
Japanese fish halfbeak marinated with sakura petals accompanied with white asparagus.
A perfect spring starter refreshed with a citrus sauce.

or

◆Orange flavored lobster risotto◆
Unctuous risotto with lobster from Canada and orange aftertaste
Served with fried frits and a tasty lobster based sauce

or

◆Guinea fowl raviolis, morels and its consommé◆
French guinea fowl and foie gras made ravioli served with its morels and green asparagus.
Enjoy this dish with its guinea fowl based consommé

----------Please select the fish dish from following bellow----------

◆Pan-fried redfish, basil roasted mushrooms, anchovy puree◆
Redfish with basil sautéed mushrooms served
with burdock puree and its well-known anchovy sauce

or

◆French Bouillabaisse from Marseille◆
A traditional dish from the south of France preserved and reproduced by our chef
Served in a perfect rich soup with fresh fish

----------Please select the main dish from following bellow----------

◆Breaded veal fillet and its polenta◆
French Bretagne veal fillet cooked with olive mousse and breadcrumbs
to make it à la viennoise. Served with a tomato and raspberry sauce.

or

◆Lamb roasted, French style peas◆
Lozere lanb roasted with provence herbs served with its French way cooked peas.

or

◆Fillet of beef and its wasabi side +¥1,800 (+¥2,178)◆
Japanese filet of beef roasted and served with a celery puree and wasabi.
A fruity aftertaste dish for an unique degustation


◆Suggestion of patissier◆

◆Coffee and petits fours◆

MENU PALETTE

 
Period

All year round
(An exclusion day:Special events date)

Time

11:30a.m.~3:00p.m.(2:00p.m.L.O.)

Fee

Per person JPY 9,800(JPY 11,858)

MENU

The menu of May will be updated as soon as decided.

April

◆Amuse-bouche◆

----------Please select the starter from following bellow----------

◆Scallop marinade, tomato confit and rapeseed espum◆
Steamed scallop with its tomato confit served with
seasonal vegetables jelly and a rapeseed sauce. Lightly accentuated with Japanese lemon.

or

◆Foie gras and artichoke royal, Balnyus wine jelly◆
French pressed duck foie gras served
with a classic provencal artichoke barigoule for a perfect spring dish.

-----------------------------------------------------------

◆Guinea fowl raviolis, morels and its consommé◆
French guinea fowl and foie gras made ravioli served with its morels and green asparagus.
Enjoy this dish with its guinea fowl based consommé

----------Please select the fish dish from following bellow----------

◆Tilefish grilled, flower bud condiment and fried potato◆
Whole Japanese tilefish tastly grilled.
Potatoes from Karatsushi french fries served with a tasty flower bud condiment.

or

◆French Bouillabaisse from Marseille◆
A traditional dish from the south of France preserved and reproduced by our chef
Served in a perfect rich soup with fresh fish

----------Please select the main dish from following bellow----------

◆Fillet of beef and its wasabi side◆
Japanese filet of beef roasted and served with a celery puree and wasabi.
A fruity aftertaste dish for an unique degustation

or

◆Roasted duck, carrot puree with orange flavor,
red wine sauce (for 2 persons)◆
Duck from Challans gently roasted
carrot and orange puree with seasonal vegetables.Red wine sauce and truffle slices


◆Suggestion of patissier◆

◆Coffee and petits fours◆

MENU DE LA MARÉE

 
Period

All year round
(An exclusion day:Special events date)

Time

11:30a.m.~3:00p.m.(2:00p.m. L.O.)

Fee

Per person JPY 13,500(JPY 16,335)

MENU

The menu of May will be updated as soon as decided.

April

◆Amuse-bouche◆

◆Halfbeak marinated and white asparagus, citrus flavor◆
Japanese fish halfbeak marinated with sakura petals accompanied with white asparagus.
A perfect spring starter refreshed with a citrus sauce.

◆Orange flavored lobster risotto◆
Unctuous risotto with lobster from Canada and orange aftertaste
Served with fried frits and a tasty lobster based sauce

◆Pan-fried redfish, basil roasted mushrooms, anchovy puree◆
Redfish with basil sautéed mushrooms served
with burdock puree and its well-known anchovy sauce

◆Abalone steamed with seaweed flavor and its seasonal vegetables◆
Abalone gently steamed with seaweed flavor accompanied by a tapenade sauce.
A seasonal dish served with wasabi and bamboo shoot

◆French Bouillabaisse from Marseille◆
A traditional dish from the south of France preserved and reproduced by our chef
Served in a perfect rich soup with fresh fish

◆Suggestion of patissier◆

◆Coffee and petits fours◆


*

With the exception of private rooms, please note only children over 8-years old can be served.

*

The above menu is a partial example of the available full menu.

*

Menu items are subject to change depending on seasonality.

*

We ask any guest with food allergies to inform the hotel staff when making reservations and/or upon arrival. (As ingredients of the dishes offered at the restaurants are all prepared in the same kitchen, allergy substances may be mixed in. Please also note that some ingredients may be changed.)

*

Price shown here are subject to an additional 10% service charge and 10% consumption tax (with the total corresponding price in parentheses).

*

Underage drinking and drunk driving are prohibited by law.


Seating Capacity

58 Seats

Private Room

Available

*

2 rooms (from 6 to 12 persons/SalonA:6-8person SalonB:6-12person) 

Floor

40F

Business Hours

11:30 a.m.-3:00 p.m. (L.O.2:00 p.m.)

5:30 p.m.-10:30 p.m. (L.O.9:00 p.m.)

Pricing

Lunch JPY 5,100(JPY 6,171) -
Dinner JPY 10,100(JPY 12,221) -

Dress Code

As the Tower's Restaurant "Coucagno" would like to facilitate a refined and pleasant experience for all of our guests, we ask for guests to follow a smart casual dress code. T-shirts, shorts and sandals are not permitted. Please note we may refuse admittance of guests in such attire. Your cooperation is sincerely appreciated.

Telephone

Other Restaurants