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Introducing Collection Beige: Summer Collection

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Our haute couture food presentation Collection Beige is designed for guests to enjoy the best ingredients of the season in specially prepared courses. Indulge in the luxurious new “Summer Collection”, a decadent presentation of fresh seasonal seafood and exotic desserts.

Collection Beige: Summer Collection

Event Dates: June 26th (Fri) and 27th (Sat), 2015
Details: Collection Beige Special Course
<Principal Ingredients>
Lobster / Abalone / Sea Urchin / Mango / Vanilla
Lobster is shipped from the Brittany Region of France. The summer kuroawabi (disk abalone) from Chiba is known as the best of the season, as is the uni (sea urchin) from Karatsu, Saga, a rare find in the Kanto Area. Additionally, the almost mystical hoshikarei (spotted halibut) has been included in the course. For dessert, we offer two dishes made with decadent Okinawan mangoes, and with Tahitian vanilla of which the potent anise aroma is sure to leave a lasting impression.
Price: Lunch 20,000 yen per person (Optional: Wine pairing for 10,000 yen)
Dinner 30,000 yen per person (Optional: Wine pairing for 20,000 yen)
* Includes tax. Service charge not included.
MENU(Lunch)   MENU(Dinner)


Don’t miss a special installation of this season’s ingredients on our collection runway, produced by food artist Ayako Suwa.
Please make your reservations early.

For reservationsPhone 03-5159-5500 / E-mail info@beige.co.jp

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