Cafe & Bar LIBER - LIBER HOTEL AT UNIVERSAL STUDIOS JAPAN

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Reservar en Cafe & Bar LIBER - LIBER HOTEL AT UNIVERSAL STUDIOS JAPAN

Mensaje de establecimiento

● Please be aware that seats may not be available upon request.
● If you are unable to contact us after 30 minutes of your reservation, please be sure to contact us if you are late as it may be unavoidable.
● Please contact the store directly for reservations of 13 people or more.
● If you use a car, please show your parking ticket when you return.
※ It is free for 2 hours at 3,000 yen or more.
※ If you exceed the time, an excess charge of 300 yen will occur in 30 minutes.
Inquiries by phone: 06-6462-2222 (direct restaurant reservation)

Confirmo que he leído la Mensaje de establecimiento anterior

*When you arrive, please stop by the ticket counter on the 1st floor. After reception, you will receive an explanation about using the SPA. *Please enter the SPA of this plan by 17:00. *We will give you a lunch ticket at the reception. Please bring this with you to Cafe & Bar LIBER on the 1st floor. *You can upgrade the number of grams of beef steak. If you wish, please notify the person in charge on the day. (A separate fee will be charged.) *Information on using the SPA - People with tattoos and children under 3 years old are not allowed to bathe.・Children must be 6 years old or younger to enter the opposite-sex bathing area.

★Course Contents★ [Amuse] Cardamom-scented pumpkin eclair-style miroir of port wine and cocoa [Appetizer] Mosaic of local chicken confit and fall vegetables, truffle-scented saury rillettes, salmon aumonière tartine, scallop and persimmon farci [Soup] Homemade beef consommé soup [Fish] Lobster grilled at high temperature in a stone oven, burdock stock and blue cheese fondant [Salad] Colorful salad of three kinds of root vegetables with the scent of yuzu [Main] Charcoal-grilled Tottori Prefecture Kuroge Wagyu steak and stone-oven-grilled vegetables, 100g filet [Dessert] Sweet potato and chestnut glacé sweet potato served with Noto milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course Contents★ [Amuse] Cardamom-scented pumpkin eclair-style miroir of port wine and cacao [Appetizer] Mosaic of local chicken confit and fall vegetables, truffle-scented saury rillette, salmon aumonière tartine, scallop and persimmon farci [Second Appetizer] Tottori Wagyu beef and foie gras, Western-style hand-rolled matsutake rice [Soup] Homemade beef consommé soup [Fish] Lobster grilled at high temperature in a stone oven, burdock stock and blue cheese fondant [Salad] Colorful salad of three kinds of root vegetables with the scent of yuzu [Main] Charcoal-grilled Tottori Kuroge Wagyu beef steak and stone-oven-roasted vegetables, 150g sirloin [Dessert] Sweet potato and chestnut glacé sweet potato, served with Noto milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course Contents★ [Amuse] Cardamom-scented pumpkin eclair-style miroir of port wine and cacao [Appetizer] Mosaic of local chicken confit and fall vegetables, truffle-scented saury rillette, salmon aumonière tartine, scallop and persimmon farci [Second Appetizer] Tottori Wagyu beef and foie gras, Western-style hand-rolled matsutake rice [Soup] Homemade beef consommé soup [Fish] Lobster grilled at high temperature in a stone oven, burdock stock and blue cheese fondant [Salad] Colorful salad of three kinds of root vegetables with the scent of yuzu [Main] Charcoal-grilled Tottori Kuroge Wagyu beef steak and stone-oven-grilled vegetables, 100g filet [Dessert] Sweet potato and chestnut glacé sweet potato, served with Noto milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course Contents★ [Amuse] Cardamom-scented pumpkin eclair-style miroir of port wine and cocoa [Appetizer] Mosaic of local chicken confit and fall vegetables, truffle-scented saury rillettes, salmon aumonière tartine, scallop and persimmon farci [Soup] Homemade beef consommé soup [Fish] Lobster grilled at high temperature in a stone oven, burdock stock and blue cheese fondant [Salad] Colorful salad of three kinds of root vegetables with the scent of yuzu [Main] Charcoal-grilled Tottori Prefecture Kuroge Wagyu steak and stone-oven grilled vegetables, 150g sirloin [Dessert] Sweet potato and chestnut glacé sweet potato, served with Noto milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course Contents★ [Amuse] Cardamom-scented pumpkin eclair-style miroir of port wine and cacao [Appetizer] Mosaic of local chicken confit and fall vegetables, truffle-scented saury rillette, salmon aumonière tartine, scallop and persimmon farci [Second Appetizer] Tottori Wagyu beef and foie gras, Western-style hand-rolled matsutake rice [Soup] Homemade beef consommé soup [Fish] Lobster grilled at high temperature in a stone oven, burdock stock and blue cheese fondant [Salad] Colorful salad of three kinds of root vegetables with the scent of yuzu [Main] Charcoal-grilled Tottori Kuroge Wagyu beef steak and stone-oven-grilled vegetables, 100g filet [Dessert] Sweet potato and chestnut glacé sweet potato, served with Noto milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course contents★ [Amuse] Salmon and scallop tart made with sautéed sauté blanc [Appetizer] Yellowtail and sweet and sour radish with shiitake mushroom terrine and kanzuri aioli [Soup] Soup de poisson served with charred bits and rouille [Fish] Sole and angel prawn cannelloni with a cider sauce fragrant with Calvados [Salad] A composition of hakurei mushrooms, beets and quinoa [Main] Charbroiled domestic beef steak and stone-baked seasonal vegetables with 150g sirloin [Dessert] Chiboust-style strawberry rectangle served with milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course contents★ [Amuse] Salmon and scallop tart made with sautéed sauté blanc [Appetizer] Yellowtail and sweet and sour radish with shiitake mushroom terrine and kanzuri aioli [Soup] Soup de poisson served with charred bits and rouille [Fish] Sole and angel prawn cannelloni with a cider sauce fragrant with Calvados [Salad] A composition of hake mushrooms, beets and quinoa [Main] Charbroiled domestic beef steak and stone-baked seasonal vegetables, 100g fillet [Dessert] Chiboust-style strawberry rectangle served with milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★Course Contents★ [Amuse] Salmon and scallop tart made with sautéed saumont blanc [Appetizer] Yellowtail and sweet and sour radish, shiitake mushroom terrine with kanzuri aioli, foie gras fraiche with port wine and truffle sauce, meat pate with Tottori Wagyu beef and shiso leaf chausson [Soup] Soup de poisson served with burnt rouille [Fish] Sole and angel prawn cannelloni with Calvados-flavored cider sauce [Salad] Composition of hakurei mushrooms, beets and quinoa [Main] Charbroiled Tottori Kuroge Wagyu beef steak and stone-baked seasonal vegetables, 150g sirloin [Dessert] Chiboust-style strawberry rectangle served with milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★コース内容★
【Amuse】サーモンとホタテ貝柱のタルト　ソーモンブラン仕立て
【Appetizer】寒ブリと甘酢大根　椎茸のテリーヌ　かんずりのアイオリソース
フォアグラフラン　ポルト酒とトリュフのソース　ミートパテと共に
鳥取和牛と大葉のショーソン
【Soup】スープ・ド・ポワソン　お焦げルイユを添えて
【Fish】舌平目と天使海老のカネロニ仕立て　カルヴァトス香るシードルソース
【Salad】はくれい茸・ビーツ・キヌアのコンポジション
【Main】鳥取県産黒毛和牛の炭火焼ステーキと旬野菜の石釜焼き　フィレ100g
【Dessert】シブースト風イチゴのレクタングル　ミルクジェラート添え
【Bread】パン
【Drink】コーヒー

※写真はイメージです。

★Course Contents★ [Amuse] Salmon and scallop tart with sauté blanc [Appetizer] Yellowtail and sweet and sour daikon with shiitake mushroom terrine and kanzuri aioli Foie gras with port wine and truffle sauce Meat pate with Tottori wagyu beef and shiso leaf chausson [Second Appetizer] Genuine snow crab and spinach with brown rice risotto and crab roe salad [Soup] Soup de poisson with charred crust and rouille [Fish] Sole and angel shrimp cannelloni with Calvados-flavored cider sauce [Salad] Composition of hakurei mushrooms, beets and quinoa [Main] Charbroiled steak of Tottori black wagyu beef and seasonal vegetables baked in a stone oven 150g sirloin [Dessert] Chiboust-style strawberry rectangle with milk gelato [Bread] Bread [Drink] Coffee *The photo is for illustrative purposes only.

★コース内容★
【Amuse】サーモンとホタテ貝柱のタルト　ソーモンブラン仕立て
【Appetizer】　寒ブリと甘酢大根　椎茸のテリーヌ　かんずりのアイオリソース
フォアグラフラン　ポルト酒とトリュフのソース　ミートパテと共に
鳥取和牛と大葉のショーソン
【Second　Appetizer】本ズワイカニとほうれん草の玄米リゾット　　カニミソのサラダ仕立て
【Soup】スープ・ド・ポワソン　お焦げとルイユを添えて
【Fish】舌平目と天使海老のカネロニ仕立て　カルヴァトス香るシードルソース
【Salad】はくれい茸・ビーツ・キヌアのコンポジション
【Main】鳥取県産黒毛和牛の炭火焼ステーキと旬野菜の石釜焼き　フィレ100g
【Dessert】シブースト風イチゴのレクタングル　ミルクジェラート添え
【Bread】パン
【Drink】コーヒー

※写真はイメージです。

★Course Contents★ [Stuzzichino] Venetian-style snow crab with the aroma of lemon and virgin olive oil [Antipasto] Red snapper and scallop carpaccio with caramelized red onion [Pasta] Casarecce with prosciutto and porcini mushrooms [Pesce] Sea bream and langoustine ripieno with corallo sauce [Second Piatto] Charbroiled domestic beef sirloin steak with Amarone sauce and five kinds of pepper [Risotto] Pear and gorgonzola risotto [Dolce] Chef Nicola's recommended dessert: classic tiramisu [Pane] Focaccia

★Course Contents★ [Aperitif] Appetizer [Amuse-bouche] Composition of salmon, scallops and quinoa with beetroot sour cream [Appetizer] Trilogy of crustaceans [Appetizer-second] Pan-fried foie gras and flash-smoked duck with grand veneur sauce [Soup] Soup de poisson served with charred onions and rouille [Fish] Sole and Kujo leek in vol-au-vin style with citrus-scented Dugrelle sauce [Sherbet] Raspberry and lychee granita [Main] Charbroiled domestic beef sirloin with roast beef truffle pommes d'ucesse and wasabi-scented jeux de buffet [Dessert] Joyeux Noel served with milk gelato [Bread] Petit blanc and baguette [Drink] Coffee *The photo is for illustrative purposes only.