Cafe & Bar LIBER - LIBER HOTEL AT UNIVERSAL STUDIOS JAPAN

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Réserver à Cafe & Bar LIBER - LIBER HOTEL AT UNIVERSAL STUDIOS JAPAN

Message du commerçant

● 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)

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*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] 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。